I was partially giggling to myself when I wrote the title of the recipe I’ll be sharing today: Spinach & Black Bean Brownies. Sounds nasty and such a stereotypical “healthy vegan” thing to do, but, I promise, they are good!!!
To start, I highly recommend soaking your dates in water for at least an hour to help soften them up (alternatively, just make sure the dates are at room temperature and very soft):
Then, you combine the dates, black beans, almond butter, vanilla, chia seeds, oats and spinach into a high-speed blender:
It takes a little work using the tamper, but you’ll eventually get a smooth batter. If you really, really need to add more moisture to get the mixture blended, you can use a little unsweetened non-dairy milk, but try not to add too much.
Next, you just pour the batter into a large glass baking dish that has been sprayed lightly with non-stick cooking spray. I used my largest dish which measures 13″ x 9″. The idea is that the batter isn’t too thick, otherwise it won’t cook through.
Also, let me just note, the batter will be slightly green from the spinach, but it will turn brown when baked. If you have a
picky annoying selective eater in the house like my husband, then I recommend not letting that person see the brownies at this stage:
They must be baked a long time, at least 45 minutes at 375 degrees. Try not to let the top burn like mine did. If you need to, drop the temperature to 350 for the last 10 minutes of baking (update: I have also baked them for almost two hours at 300 degrees and that works great, too):
I also make a frosting to go along with the brownies instead of making the banana ice cream; the frosting is made from cashews blended with dates, vanilla extract and unsweetened almond milk:
I also want to make a strong disclaimer here that the brownies will not be firm until after they are baked and chilled completely. In other words, you would ideally make these one day and serve them the next. When they come out of the oven, they are more of a pudding texture which is certainly delicious, but you can’t slice them like a traditional brownie until they are 100% cold from the fridge. Just letting you know, m’kay?
Here’s the printable recipes for both:
- 3 cups cooked black beans
- 2 cups Medjool dates, pitted
- ½ cup unsalted almond butter
- ⅓ cup rolled oats
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 2 cups baby spinach
- ⅓ cup carob powder or ½ cup cocoa powder
- nonstick cooking spray
- ⅓ cup unsweetened non-dairy milk (if needed to blend)
- Vanilla Cream Frosting (see below)
- Bring dates to room temperature.
- Preheat oven to 300° F.
- Lightly spray a large baking dish with non-stick cooking spray and set aside.
- Combine beans, dates, almond butter, oats, vanilla extract, chia seeds, spinach and carob or cocoa powder in a high-speed blender and process until as smooth as possible, using the tamper to push the ingredients into the blade. Add unsweetened soy milk if necessary to blend.
- Pour batter into baking dish and bake for one hour. Drop the temperature to 250° F and bake for another hour or until the top of the brownies have started to brown slightly.
- Alternatively, you can bake the brownies at 375° F for 45 minutes. If the top of the brownies begins to burn during the last 10-15 minutes of baking, drop the temperature to 350° F.
- Let brownies chill completely before serving, preferably overnight in the refrigerator. Serve with Vanilla Cream Frosting, if desired.
- ½ cup unsalted cashews
- ⅔ cup unsweetened almond milk
- 1 cup medjool dates, pitted
- ½ teaspoon vanilla extract
- Combine cashews, non-dairy milk, dates and vanilla in a high-speed blender and process until smooth.
I have to give Dr. Fuhrman credit for the original inspiration for black bean brownies. His recipe was featured on the Dr. Oz show a few months back and the recipe is available here. I’ve talked with several different friends about this recipe and the alterations that each of us has made over time.
Don’t ask me where I got the idea to add spinach to my version, but that’s the biggest change that I’ve made, along with increasing the number of dates to sweeten them up and make them husband-friendly. Oh yeah, I also use carob instead of cocoa powder so I don’t have to worry about the stimulating effects of the chocolate keeping me up at night, but you can decide for yourself whether you want to use carob or cocoa powder, they are interchangeable.
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