Fudgy Blackout Brownies (Healthy)
These vegan blackout brownies will make every chocolate lover's heart beat faster! Made with easy to find, wholesome ingredients, they are super fudgy, deep in flavor, protein-packed and total crowd-pleasers.
Ingredients
- ½ cup dates soaked & drained (75 g)
- 2 tbsp molasses
- 3 tbsp almond butter 48 g
- ½-¾ cup almond milk unsweetened (120-180 ml)
- 1 tsp vanilla extract
- 2 cups black beans drained & rinsed (340 g)
- ½ cup almond flour 50 g
- 2 tsp espresso powder
- 1 tbsp flax seeds ground
- ⅔ cup dark cocoa powder 57 g
- 1 tsp baking powder
- ½ cup dark chocolate cut into chunks (70 g)
- ½ cup toasted hazelnuts chopped (50 g)
Chocolate Drizzle
- ½ cup dark chocolate melted (70 g)
Instructions
- Preheat the oven to 350° F (180° C) and line an 8x8 inch baking pan with parchment paper.
- Add the dates, molasses, almond butter, almond milk and vanilla extract into a food processor and mix to obtain a creamy puree.
- Add the black beans and process until really smooth. Finally, put the almond flour, espresso powder, flax seeds, cocoa powder, and baking powder in your food processor jar. Process to obtain a homogeneous, smooth mixture.
- Transfer the brownie batter to a large bowl. Add the chocolate chunks and hazelnuts and gently stir with a spoon to incorporate.
- Transfer the batter to the lined pan and spread it into an even layer.
- Place your pan into the oven and bake for 20 mins. Check after 15 mins to see whether your brownies are almost done and test with a toothpick — stick it into the middle of your batter, if it comes out clean, the brownies are ready to eat.
- Once done, remove your freshly baked blackout brownies from the oven and let them cool.
- Drizzle with melted chocolate, cut into squares, and serve.
Notes
- The chocolate drizzle at the end is optional but recommended. You can melt dark chocolate in a water bath on the stove or in a small bowl using your microwave.
- If you want to share these blackout brownies with your kids, you might want to skip the espresso powder!
- Any leftover brownies can be stored in an airtight container on the counter for 3-4 days or in the refrigerator for up to a week. This recipe is also freezer-friendly.
- If you don’t have any molasses, you can use 2 tbsp of maple syrup instead or just increase the amount of dates in the recipe!
- Find more tips & substitution ideas in the article.
Nutrition
Serving: 1Brownie | Calories: 188kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 44mg | Fiber: 4g | Sugar: 6g