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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.
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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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