These brownies are made with black beans instead of flour, so you get plenty of protein, fiber and extra nutrients. The oats and pecans add even more vitamins and minerals, so you enjoy a chocolaty, decadent dessert that is nutritious. Create a flax egg by whisking together one tablespoon ground flax seeds with three tablespoons of lukewarm water for each egg needed. Allow to sit for five minutes before using in recipe. Click here for more cancer-fighting recipes
Chocolate Cherry Fudge Brownies
- 1 (12-oz) package organic dark-chocolate or vegan chocolate chips
- 3 Tbsp unrefined coconut oil, plus additional for greasing
- 1 (15-oz) can organic black beans, drained and rinsed
- 3 flax eggs (or organic, pastured eggs)
- ½ cup real maple syrup
- ½ cup organic rolled oats
- 2 tsp baking powder
- ½ cup pecans, finely chopped
- ¼ cup dried cherries, small dice
Preheat oven to 350ºF. Lightly grease a 9-by-9 inch pan with coconut oil.
Place the chocolate chips and three tablespoons of the coconut oil in a heat-resistant glass container in a pot of water on medium heat. Heat until melted, stirring occasionally.
Transfer the melted chocolate mixture to a blender or food processor. Add all the remaining ingredients except the pecans and cherries and blend them until smooth, scraping sides as needed. Stir in the pecans and cherries. Pour batter into the prepared pan.
Bake for approximately fifty minutes (thirty or thirty-five minutes if using regular eggs) or until a toothpick inserted in the middle of the dish comes out mostly clean. Allow the brownies to sit then serve for a warm, gooey brownie, or place them in the refrigerator for several hours or overnight before serving, to create a firm, fudgy brownie.
Makes 16 2-inch squares. 2-inch brownies.