Mexican Brownie Parfait
I love Chef Aj’s Black Bean Brownies. I used to sell them in my deli case, and they were always a hit. I once made a version similar to this for a catering job where I cut the brownies into small pieces and placed them in a parfait glass, topped them with Chocolate Pudding and fresh berries. This recipe is a spicy version of that dish.
Ingredients
- 1½ cup black beans
- 1 cup maple syrup or date syrup Ilovedatelady.com
- ½ cup unsweetened plant milk
- ¾ cup rolled oats
- ½ cup unsweetened cacao powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 Tbsp ground flax seed
- 2 teaspoons cinnamon
- ¼ teaspoon cayenne pepper
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips
- ⅓ cup chopped nuts such as walnuts, pecans or pistachios
- Chocolate Pudding see recipe
- 1½ cups fresh berries for serving
Instructions
- Preheat the oven to 350 degrees F.
- Put the black beans, maple syrup, and plant milk in a blender; puree until smooth.
- Add the oats, cacao powder, baking powder, baking soda, flax seed, cinnamon, cayenne pepper, and vanilla to the blender and process until smooth.
- Pour the batter into a non-stick pan. Top with chocolate chip and chopped nuts
- Bake for 35-40 minutes.
- Let cool before cutting into 12 brownies.
- To serve, crumble the brownies into each of six to eight parfait cups.
- Spoon some of the chocolate pudding over the brownies, and top with fresh berries.
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