02/14/2026
Enjoy a heart healthy treat today with this recipe from the Physicians Committee for Responsible Medicine.
Raspberry Fudgy Brownies
Makes 16 servings
Ingredients
2 15-oz cans low-sodium black beans, drained and rinsed
1/2 cup pitted dates
1/2 cup all-fruit raspberry jam
1 teaspoon vanilla extract
1/8 cup plus 1 tablespoon whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/8 teaspoon iodized salt
Optional for topping: 1/4 cup mini vegan chocolate chips or 1/2 cup raspberry all-fruit jam
Directions
Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper.
Combine the black beans, dates, jam, and vanilla in a food processor.
Blend until smooth.
Add the flour, cocoa powder, and salt and blend again.
Pour into the prepared pan and smooth the top with moist hands. If desired, sprinkle evenly with chocolate chips or spread with the raspberry jam.
Bake for 30 minutes. Remove from the oven and cool completely. Use the parchment paper to lift the brownies out of the pan.
Cut into 16 squares. Refrigerate for up to 1 week, stored in a covered container.
Nutrition Facts
Per serving: Calories: 261; Fat: 2.2g; Saturated Fat: 0.9 g; Calories From Fat: 7.1%; Cholesterol: 0 mg; Protein: 9 g; Carbohydrate: 58 g; Sugar: 28.6 g; Fiber: 13.4 g; Sodium: 82 mg; Calcium: 81 mg; Iron: 3.7 mg; Vitamin C: 2.1 mg ; Beta-Carotene: 8 mcg ; Vitamin E: 0.09 mg
Source: The Vegan Starter Kit by Neal Barnard, MD; recipe by Christine Waltermyer
