yeilds 12 brownies
total time: 30 minutes (10 minutes prep time, 20 minutes bake time)
INGREDIENTS
½ cup dates, soaked & drained (75 g)
2 tbsp molasses
3 tbsp almond butter (48 g)
½ cup almond milk, unsweetened (120 ml)
1 tsp vanilla extract
2 cups black beans, drained & rinsed (340 g)
½ cup almond flour (50 g)
2 tsp espresso powder
1 tbsp flax seeds, ground
⅔ cup dark cocoa powder (57 g)
1 tsp baking powder
½ cup dark chocolate, cut into chunks (70 g)
½ cup toasted hazelnuts, chopped (50 g)
½ cup dark chocolate (70 g), melted (optional for chocolate drizzle)
DIRECTIONS
- Preheat the oven to 350° F (180° C) and line a 9x13 inch baking pan with parchment paper.
- Add the dates, molasses, almond butter, almond milk and vanilla extract into a food processor and mix to obtain a creamy puree.
- Add the black beans and process until really smooth. Finally, put the almond flour, espresso powder, flax seeds, cocoa powder and baking powder in your food processor jar. Process to obtain a homogeneous, smooth mixture.
- Transfer the brownie batter into a large bowl, add the chocolate chunks and hazelnuts and gently stir with a spoon to incorporate.
- Transfer the batter into the lined pan and spread it into an even layer.
- Place your pan into the oven and bake for 20 mins. Check after 15 mins to see whether your brownies are almost done and test with a toothpick — stick it into the middle of your batter, if it comes out clean, the brownies are ready to eat.
- Once done, remove your freshly baked blackout brownies from the oven and let them cool.
- Drizzle with melted chocolate, cut into squares and serve.
credit: nutriciously.com