This recipe is actually an update of one of my first recipes posted on this blog.
Though I love my Black Bean Brownies, these are special in that they have far less added oil, and, subsequently, calories.
While the black bean version is fudgy and dense, these delicious treats are fudgy and soft. Not cake-like in any way, but rather they have a richness that belies their low fat content. They literally melt in your mouth!
Please enjoy the following video tutorial for them!
Adapted and improved from my original recipe
- ½ c. oat flour
- 5 T. cocoa powder
- 1 T. carob powder (or another tablespoon of cocoa powder)
- ¼ c. coconut sugar (or another natural granulated sugar)
- ½ t. sea salt
- ½ t. baking soda
- 1 T. chia seeds, ground into flour
- ½ c. prune puree
- 2 T. honey or maple syrup
- 1 t. vanilla
- 1 T. oil (grapeseed or coconut both work well)
- 2 T. water or dairy-free milk
- ¼ c. chopped dark chocolate
- Preheat the oven to 350 degrees.
- Mix the dry ingredients (oat flour, cocoa, carob (if using), salt, baking soda, ground chia seeds, and sugar).
- Mix the wet ingredients in a separate bowl (liquid sweetener, vanilla, prunes, oil, and milk or water).
- Mix all of the ingredients together until thoroughly combined, and there are no lumps. Stir in the chopped chocolate last (or sprinkle it atop the batter once you've poured it into the dish).
- Oil an 8 x 8 baking dish, and pour the batter into the dish.
- Bake the brownies for 20-23 minutes (they should feel fairly firm if you press lightly on the top of them).
- Allow them to cool (they will firm up more during this time as well).