In place of ingredients like white flour, white sugar, butter and eggs; we can use almonds and other nuts, dates and other dried fruits, coconut, sesame and other seeds, fresh fruits, wholesome sweeteners and flours—and sometimes even sneak in some veggies. In this recipe, you would NEVER know, but we’ve got applesauce, sweet potato, black beans, no gluten and no refined sugar or refined flour. These plants are stealthy.
The best thing about this recipe is how gooey it is. This is because several of the ingredients have a lot of natural moisture. It’s hard to overbake for the same reason, which might be welcome news for ya new cooks out there. After I let the brownies cool and I sliced them, I found the middle to be practically raw batter even though the edges were perfect. At first I thought I had failed, but over the course of the next week I realized this was ideal. The brownies around the outside were eaten first, and then the more gooey ones in the center later in the week. I would microwave them for just a sec and it would leave the middle like a molten lava cake. HEAVEN. If you like a firm or even crumbly brownie, this is not the one for you. But if you like your brownies super moist and almost half-baked, look no further. —EvE
MAKES 16 BROWNIES
BROWNIES
1 medium-small cooked sweet potato, roughly chopped
1½ cups (258 g) cooked black beans
⅓ cup (57 g) pitted Medjool dates
½ cup (55 g) cacao powder
¾ cup (90 g) tigernut flour (or your fave wholesome flour)
1 tbsp (7 g) ground flaxseed
1 tbsp (11 g) baking powder
1⁄6 cup (36 g) coconut oil
1 tsp vanilla extract
½ tsp sea salt
¼ cup (62 g) applesauce
SALTED ALMOND BUTTER FROSTING
2 tbsp (30 ml) melted coconut oil
3 tbsp (45 ml) maple syrup
¼ cup (45 g) almond butter
¼ tsp sea salt, or more if desired
GARNISHES (OPTIONAL)
Sliced nuts of choice
Vegan chocolate chips
FOR THE BROWNIES
Preheat the oven to 350°F (177°C). Throw everything in a food processor and process until you have a thick, wet batter. If you want the brownies to be a bit firmer once baked, add a li’l more flour at this point. Pour the batter into a lined baking pan. Bake for 30 to 35 minutes, or until they smell ready and a fork or toothpick comes out clean. They will still be very moist, but that’s why I’m callin’ this a GOOEY brownie recipe.
FOR THE FROSTING
Stir all the ingredients together until smooth and delicious. Spread it over your brownies once they’ve cooled. Garnish with some sliced nuts, sea salt or chocolate chips. Slice and enjoy!