Forks Over Knives Mexican Chocolate Brownies

Forks Over Knives Mexican Chocolate Brownies

Haven’t given a recipe in a while thought I’d share something yummy.

Mexican Chocolate Brownies


• ¾ cup no-salt-added black beans

• ¾ cup unsweetened applesauce

• 3 oz unsweetened chocolate

• ½ cup pure cane sugar

• ¼ cup unsweetened cocoa powder

• 2 tsp pure vanilla extract

• ½ cup white whole wheat flour

• ½ tsp baking powder

• ½ tsp ground cinnamon

• ¼ tsp baking soda

• ¼ tsp sea salt

• ⅛ tsp cayenne pepper

• 1 tsp powdered pure cane sugar


• Preheat oven to 350°F. Line a 9-inch square baking pan with nonstick foil, extending foil over edges.

• In a food processor combine beans, applesauce, and chopped chocolate. Cover and process until smooth. Add cane sugar, cocoa powder, and vanilla; cover and process until combined.

• In a small bowl stir together the next six ingredients (through cayenne pepper). Add the flour mixture to the food processor bowl with the chocolate mixture. Cover and process just until combined.

• Spread batter in the prepared baking pan. Bake 20 minutes or just until center is firm and edges are slightly puffed. Cool in pan on a wire rack. If desired, sprinkle with powdered cane sugar. Using foil, lift brownies out of pan. Cut into squares.

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