Ingredients
- 125 mL (1/2 cup) pitted dates, chopped
- 125 mL (1/2 cup) water
- 175 mL (3/4 cup) whole-wheat flour
- 125 mL (1/2 cup) cocoa powder
- 2 mL (1/2 tsp.) salt
- 250 mL (1 cup) canned black beans, rinsed and drained
- 2 eggs, white
- 2 eggs, whole
- 125 mL (1/2 cup) sugar
- 45 mL (3 tbsp.) canola oil
- 2 mL (1/2 tsp.) vanilla extract
Preparation
- Preheat oven to 350ºF (180ºC).
- In a small saucepan, over low heat and stirring frequently, soften dates with water until you obtain a smooth purée. Set aside.
- In a medium bowl, combine flour, cocoa powder and salt. Set aside.
- Purée the black beans with a blender arm, then pour into a large bowl.
- With mixer on low speed, add the date purée, eggs, sugar, oil and vanilla to the black bean purée.
- Add dry ingredient mixture. Beat until smooth.
- Pour the mixture into a 9 x 13″ (23 x 33 cm) rectangular baking pan sprayed with cooking spray.
- Bake in the middle of the oven for 20 to 25 minutes, or until a toothpick comes out clean.
- Allow to cool, then cut into 20 pieces.
Source : Recipe adapted and translated from Beans Brownies, Ontario Coloured Beans