Description
Mexican Hot Chocolate Double Fudge Brownies are rich, fudge-y, have a spicy kick, and an interesting secret ingredient.
Ingredients
Scale
- 1½ cups cooked black beans (check this out for how to cook em, or use a 15 oz. can rinsed and drained well)
- 2 Tbs almond or any other milk
- 2 Tbs peanut butter or your favorite nut butter
- 1½ Tbs olive, coconut or your favorite oil
- 3 Tbs gluten free flour blend
- ¼ c cocoa or cacao powder
- ½ c agave (use maple syrup for a clean version)
- 1 Tbs flax meal
- 3 Tbs water
- 1 tsp baking powder
- 1¼ tsp cinnamon
- a pinch or two cayenne pepper
- dash salt
Fudge Filling:
- 1 c dates, pitted
- ½ c boiling water
- ¼ c cocoa or cacao powder
- ¼ tsp cinnamon
- pinch cayenne
- pinch salt.
- Extra cinnamon for filling and topping (about 2-3 Tbs)
Instructions
To make the brownies:
- heat the oven to 375. Grease an 8″x8″ baking pan. Combine all the brownie ingredients in a food processor and pulse until well combined and smooth. Scrape batter into pan and bake for about 3o minutes. The brownies should be pulling away from the sides of the pan and lightly springy to touch. Remove from oven and let cool.
To make the fudge filling:
- Place the dates in the food processor and cover with boiling water. Let stand 10-15 minutes, then process until very smooth. Add the rest of the filling ingredients and process until smooth and well combined. Refrigerate for about 30 minutes to let filling firm up enough to spread easily.
- Assemble the brownies as shown in the post and cut into 8 pieces. Top with additional cinnamon.
- Category: Dessert, Chocolate
- Cuisine: Vegan, Gluten Free, Clean Eating