Almond Butter and Raspberry Jam Brownies
Ingredients
- 1 15-ounce can black beans, rinsed and drained
- 2 flax eggs (2 tablespoons flax meal plus 6 tablespoons water, combined and set aside)
- 3 tablespoons coconut oil, melted
- 3/4 cup raw cacao powder
- 1/4 teaspoon sea salt
- 1 teaspoon instant espresso powder
- 1/4 cup maple syrup (can be increased to 1/2 cup for sweeter batter)
- 3 tablespoons coconut sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup almond butter (substitute with any nut butter)
- 1/3 cup dairy-free semisweet chocolate chips
Toppings
- Additional dairy-free semisweet chocolate chips
- 4 tablespoons almond butter
- 4-6 tablespoons raspberry jam (homemade or store-bought)
Preparation
Blend all ingredients in a Vitamix except chocolate chips and topping ingredients.
Preheat oven to 350 degrees Fahrenheit.
Line an 8x8 baking pan with parchment paper or grease with coconut oil.
Once the batter is smooth, hand mix in the chocolate chips and transfer to the baking pan.
Top with additional chocolate chips, dollops of almond butter, and jam.
Swirl the jam and almond butter with a knife or toothpicks.
Bake for 40 minutes, then let cool and enjoy.
Tips
No one will guess these brownies are made with black beans.
Maple syrup can be increased up to 1/2 cup for a sweeter batter if preferred.
Any nut butter can be substituted for the almond butter.
