Healthy Date-Sweetened Black Bean Brownies

Dense and chocolatey, these scrumptious date-sweetened brownies are healthy and delicious without being overly sweet—perfect for dressing up with icing into eerie-sistible yummy mummies!

It’s that time of year, when sugary offerings are as abundant with falling leaves and the marketing around all the bright, artifically colored candies gets downright scary! It’s too much for me—and too much, just generally—and yet at the same time I want to go all in, don’t you? After all, Halloween is frightfully fun, and no one wants to be a complete curmuedgon. We can, however, offset some of the sugar while still going for the playfully spooktacular.

For the past couple of years, I’ve loved making adorably mummy brownies. This year, I made a batch of this healthy, date-sweetened black bean version as the base, and it was perfect! The yields are rich and firm, and on the subtler side of sweet, a perfect canvas for haphazard zig-zags of vanilla icing.

I won’t pretend these black bean brownies are your classic meltaway fudgey, decadent treats, but I can attest to their tastiness. They deliver brownie flavor more in the way of a Nature’s Bakery Brownie Bar, if you’ve had those, than a Dunkin Hines box mix. Does my family still request the occasional “box” bar, baked vegan? Yes. But, are these bites also met with delight, as true treats? Also yes.

If I wasn’t making mummies, I’d still recommend adding icing—when we’re out of October, I’ll top a batch with my chocolate sweet potato frosting and be perfectly content. If you want to opt out of icing, however, may I suggest a liberal sprinkling of Enjoy Life mini chips? Given the goodness couched inside, some extra richness on top is well deserved.

Beyond the Box Goodness

No one’s pretending brownies are a health food here, but given the nutrient-dense ingredients, these bars are surprisingly wholesome treats. These get their fudgey texture and fiber from black beans and oats rather than refined flour and oil. You can use ready made oat flour, or grind your own. I choose to make my own—it’s so easy and cost-effective. And, this recipe is awfully forgiving; it’s not really an issue how fine you grind. Just blitz in the food processor for a good couple of minutes to aim for a fine texture, but don’t overthink anyu resulting graininess. You can probably pull off blending whole oats in with the whole mix, but I haven’t tried that (yet). I’ll update when I do. Typically, however, I like to have my oats blended into flour before mixing everything else in, as it seems like it must produce a smoother batter.

The addition of ground flax seeds and natural peanut butter boosts protein and healthy fats, including those coveted, heart-healthy omega-3 fatty acids. Instead of processed sugar, this uses my favorite fiber-full sweetener—plump, chewy, Medjool dates, providing essential minerals like potassium and magnesium. Dates chewiness alongside the other ingredients lends to a thick batter—feel free to thin it out a little by adding additional plant milk, no more than a tablespoon at a time, as needed. And, go ahead and enjoy your treats knowing it’s no trick—you're nourishing your body with vitamins, minerals, and healthy macronutrients!

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Healthy, Date-Sweetened Vegan Black Bean Brownies

Yield: 12

Author: Wendy McMillan

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Dense and chocolatey, these scrumptious date-sweetened brownies are healthy and delicious without being overly sweet—perfect with a spread of chocolate sweet potato frosting, or for dressing up with icing into eerie-sistible yummy mummies!

Ingredients

• 1 can black beans, drained
• 2 flax eggs (2 T in 1/3 Cup water)
• ⅓ Cup peanut butter
• ½ Cup cacao powder
• 2 Teaspoon vanilla
• ¾ cup oats (½ Cup oat flour)
• 1 Cup Medjool dates, soaked
• 1 Teaspoon baking soda
• 1/4 Cup+ unsweetened plant milk
• Pinch sea salt
• ¾ Cup chocolate chips
• Mini chocolate chips or frosting for topping (see note for Chocolate Sweet Potato Frosting we love)

Instructions

1. Preheat the oven to 350 F.
2. Add all ingredients through the pinch sea salt to a food processor (do not add chocolate chips yet) and process until forming a smooth batter, pausing to scrape the sides as needed. Add additional plant milk (I use unsweetened vanilla almond) as needed to reach a more or less spreadable consistency. (Don't worry if it's still fairly thick, as long as you can press into the pan.)
3. Stir in the 3/4 Cup chocolate chips. Spread the batter into a prepared 8-inch square pan, optionally lined with parchment paper. If desired, sprinkle the top liberally with mini chips.
4. Bake for 22-25 minutes (the lower time will be kess firm/ a little fudgier). Remove from the oven and let cool before serving or topping with frosting.

Notes

Sweet potato frosting

Yield: approximately 1 cup

1 baked large sweet potato

2 Tablespoons cocoa or cacao powder

2 ounces dark chocolate, melted

2 Tablespoons plant milk

1 Teaspoon vanilla

Blend all ingredients in a high speed blender or food processor until fluffy. Transfer to a container and let cool in the refrigerator before spreading. Enjoy!

Nutrition Facts

Calories

204

Fat

9 g

Sat. Fat

3 g

Carbs

30 g

Fiber

6 g

Net carbs

24 g

Sugar

16 g

Protein

6 g

Sodium

263 mg

Cholesterol

0 mg