Low Fat Fudgy Brownie
Servings
9
servingsPrep time
10
minutesCooking time
30
minutesIngredients
5.29-ounce package of peeled and roasted chestnuts
2 15-ounce cans black beans, drained and rinsed
12 chopped medjool dates (or about 1½ loosely packed cups any variety)
½ cup carob powder*
¼ cup ground flaxseed
1 tablespoon vanilla bean powder
Optional: ½ teaspoon baking powder*
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Add all ingredients to a large food processor* and blend until it forms a uniform dough similar in consistency to play-doh.
- Press the dough out evenly into an 8 by 8-inch silicone brownie pan. *See notes below for “raw” version.
- Bake for 30 minutes. The top will be dry and crackly.
- The warm brownie is very crumbly, so allow to cool before serving. Best when served chilled.
Recipe Video
Notes
- You may substitute cocoa or cacao for the carob powder, but the brownie will be slightly less sweet.
- The baking powder makes a negligible difference to the texture when baking this brownie, so feel free to leave it out.
- This works best in a 14-cup or larger food processor. It can be done in a smaller machine, but you will either need to stop and scrape the sides several times, or split it and blend two batches.
- As an alternative to the traditional brownie, blend the batter as before (omitting the baking powder). And then instead of spreading it out in a pan and baking, roll the dough into little balls and cover with chopped nuts, seeds, or unsweetened coconut flakes and serve chilled.
