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Stealthily Healthy Black Bean Brownies

We rarely meet a brownie we don’t love. Lottie Bildirici, whose Running on Veggies blog and Instagram account (she has more than 20,000 followers; pro runner and mom Kara Goucher is a fan) showcase her plant-based food philosophy and love of running, agrees—and her fudgy bite-size numbers are a win-win: rich, cocoa-y and packed with fiber and protein, thanks to a black-bean base. (Trust us, it works.) We think they'd be great on Valentine's Day or, really, at any time of year.

Black Bean Brownies

  • 1 15-oz. can (1-3/4 cups) black beans, rinsed well and drained
  • 2-1/2 tbsp. flaxseed mixed with 6 tbsp. warm water
  • 3 tbsp. of coconut oil (or unsweetened applesauce)
  • 3/4 cup cocoa powder
  • 1/4 tsp. sea salt
  • 1 tsp. pure vanilla extract
  • 2 cups dates, soaked
  • 1/2–1 cup water or almond milk
  • 1-1/2 tsp. baking powder
  • Optional Toppings: crushed walnuts or pecans, semisweet chocolate chips
  1. Preheat oven to 350°.
  2. Grease a 12-slot standard size muffin pan.
  3. Add all ingredients except the water or almond milk to a food processor. Blend until smooth. Slowly add slowly add the water or almond milk until the batter is thick.
  4. Distribute the batter evenly into the muffin tins. Smooth the tops of each with a knife. Sprinkle with the crushed walnuts, crushed pecans or chocolate chips.
  5. Bake brownies for 35 to 45 minutes or until the tops are dry and the edges start to pull away from the sides of the pan.
  6. Remove brownies from oven and let cool for 60 minutes before removing. Store them in the freezer.
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