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Healthy High-Protein Black Bean Brownies

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Ingredients
  

  • 1 15-ounce can black beans, drained and rinsed
  • 6 –7 Medjool dates, pitted
  • ¼ –½ cup organic unsweetened soy milk (I use just enough to blend the dates smoothly)
  • 1 teaspoon ground flaxseed
  • 3 teaspoons water
  • ½ cup rolled oats (I prefer organic sprouted oats)
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • Pinch of sea salt
  • ½ –1 tablespoon chia seeds, optional
  • 3 tablespoons Lily's Dark Chocolate Chips, optional
  • Chopped walnuts or pecans, optional

Instructions
 

  • Preheat oven to 350°F.
  • Mix the ground flaxseed with the water in a small bowl and let sit for about 5 minutes until it forms a gel.
  • In a high-powered blender or food processor, blend the dates with the soy milk until smooth.
  • Add the black beans and blend again.
  • Add the flax egg, oats, cocoa powder, vanilla, baking powder, sea salt, and optional chia seeds.
  • Blend until completely smooth and creamy, scraping down the sides as needed.
  • Stir in the optional chocolate chips or chopped nuts.
  • Pour into a parchment-lined 8x8-inch baking dish (or divide into a muffin tin).
  • Bake for about 25 minutes, or until the center is set and a toothpick comes out mostly clean.
  • Allow the brownies to cool completely before slicing. This helps them firm up into that perfectly fudgy texture.