I have always been a fan of the little bit of spicey heat found in Mexican chocolate and worked to develop a plant-based brownie recipe to replicate the flavor. My desire also included no added fat and minimal added salt (salt is needed to bring life to most baked goods.) Instead of regular icing on these brownies, I usually use my WFPB Chocolate Pudding spread on top or the side.
Ingredients
1 box/can black beans, rinsed and drained
1½ cups unsweetened organic applesauce
3 oz. unsweetened chocolate, chopped
8-9 Medjool dates (pitted) or 14 – 16 Deglet dates
¼ cup unsweetened cocoa powder
1 teaspoon vanilla bean powder or w tsp vanilla extract
½ cup white whole wheat flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon Green Salt (made from salicornia – a sea vegetable)
⅛ teaspoon cayenne pepper
Optional topper prior to baking chopped walnuts
Directions
Preheat oven to 350°F.
In a food processor, combine beans, applesauce, and chopped chocolate. Cover and process until smooth.
In a small bowl, stir together the following eight (unless using vanilla extract, which would be mixed with the beans) ingredients. Add the chocolate mixture and mix just until combined.
Spread batter in the prepared or non-stick baking pan (I use a non-stick pie pan). Bake for 20 minutes until the center is firm, and the edges are slightly puffed. Cool in the pan on a wire rack. If desired, sprinkle with powdered date sugar (if I do, I use Well Your World’s Date Powder.)
