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•15-oz can low-sodium black beans, drained, rinsed
•½ cup pitted dates (see Notes)
•½ cup all-fruit raspberry jam (NO ADDed SUGAR)
•1 ½ tsp vanilla extract
•1/8 cup to ¼ cup whole-wheat pastry flour
•½ cup unsweetened cocoa powder
•Preheat oven to 350 F and spray lightly an 8x8 inch-baking pan with vegetable spray.
•Put beans, dates, jam and vanilla into a blender or processor.
•Blend or process until smooth.
•Add the flour and cocoa and process again until smooth.
•Spoon batter in prepared baking pan and smooth with spatula.
•Bake for about 25 to 30 minutes or until set.
•Cool completely before cutting into squares.
•Store for up to a week in covered container in the fridge.
•This recipe doubles nicely but use 9x13 pan.
•Soak the dates for at least a couple hours in water to soften them before putting in the blender. Save the date soaking water to moisten brownie mixture if needed or use to sweeten other recipes.
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