Layered Mexican Fudge Brownies

Gin Butters


1 1/2cups cooked black beans (from scratch, or a 15 ounce can, drained and rinsed)
2tablespoons almond milk (or any other milk)
2tablespoons peanut butter (or your favorite nut butter)
1 1/2tablespoons olive or coconut oil
3tablespoons gluten-free flour blend
1/4cup cocoa or cacao powder
1/2cup agave syrup (or maple syrup for a clean version)
1tablespoon flax meal
3tablespoons water
1teaspoon baking powder
1 1/4teaspoons cinnamon
1-2pinch cayenne pepper
1dash salt
Fudge filling:
1cup dates, pitted
1/2cup boiling water
1/4cup cocoa or cacao powder
1/4teaspoon cinnamon
1pinch cayenne
1pinch salt
2-3tablespoons extra cinnamon, for filling and topping


To make the brownies:
  1. 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:
  1. 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.
  2. Assemble the brownies with a layer of filling and a dusting of cinnamon in the center, then cut into 8 pieces. Top with additional cinnamon.

Layered Mexican Fudge Brownies

Gin Butters

This recipe from Eat Healthy Eat Happy and Honest Cooking was republished with permission. It originally appeared as Mexican Hot Chocolate Double Fudge Brownies