Vegan Mexican Brownies
Serves 4-6
Total Time: 40 minutes
FODMAP rating: high
Spice up your dessert routine with these rich, fudgy Mexican Brownies! Infused with cinnamon and a hint of cayenne, they offer a perfect balance of sweet and spicy. These plant-based brownies are easy to make, deeply chocolatey, and have a delightful kick that makes them stand out from traditional brownies. Perfect for those looking to elevate their dessert game with a flavorful twist!
Ingredients
Wet Ingredients
1 can black beans
1/4 cup cocoa powder
3/4 cup applesauce
1/3 cup dairy free chocolate chips
1/2 cup sugar of choice
2 teaspoons vanilla
Dry Ingredients
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper
powder sugar (optional)
Instructions
1. Place all the wet ingredients in a food processor and blend together.
2. In another bowl mix all the dry ingredients.
3. Add the dry ingredients to the wet ingredients.
4. In a 9x9 or smaller pan, spray or add parchment paper and add batter to the pan.
5. Bake at 350 for 20-30 minutes. Top with powdered sugar if you want.
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