Gonna play around with this Black Bean Brownies this upcoming week.

The Base
• 1 can (15 oz) black beans – rinsed. Drained. The binder. Fiber. Protein.
• 1/2 cup cacao powder – unsweetened. Real. Magnesium. Antioxidants.
• 1/2 cup dates – pitted. Soaked if tough. Natural sweetness. Fiber.
• 1/4 cup blackstrap molasses – minerals. Iron. Depth. Not too much.
• 2 eggs – binder. Structure. Protein.
• 1/4 cup coconut oil – melted. Fat. Moisture. Richness.
• 1 tsp vanilla – optional. Real. Not imitation.
• 1/2 tsp baking soda – lift. Structure.
• 1/4 tsp pink Himalayan salt – balance. Minerals.
The Fold-Ins
• 1/2 cup cacao nibs – crunch. Magnesium. Bitter.
• 1/2 cup red walnuts – chopped. Omega-3s. Texture.
• Optional – shredded coconut. Unsweetened. Real.

The Method
1. Preheat – 350°F. Grease an 8x8 pan with coconut oil.
2. Blend – beans, eggs, dates, molasses, coconut oil, vanilla. Until smooth.
3. Add dry – cacao, baking soda, salt. Pulse. Don't overmix.
4. Fold in – cacao nibs. Walnuts.
5. Bake – 25–30 minutes. Toothpick comes out slightly moist. Not dry.
6. Cool – completely. Then cut. They firm up as they cool.