Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

April 22, 2014

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plate_Small_question_mark.pngDid you know: Using beans in baking helps to bind and moisten the batter, which eliminates the need for oil and egg replacer!



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Super Raspberry Protein Brownies


Putting beans in brownies may seem like a strange idea, but you will change your mind after one bite of this protein-packed sweet treat! The beans add fiber, calcium, and protein, making these brownies a healthful indulgence.

Makes 16 brownies


2 15-ounce cans low-sodium black beans, drained and rinsed
1 cup pitted dates
1 cup all-fruit raspberry jam
1 tablespoon pure vanilla extract
1/2 cup whole-wheat pastry flour
1 cup unsweetened cocoa powder
1/4 teaspoon sea salt


Preheat the oven to 350 F and line an 8 x 8-inch baking pan with parchment paper.

Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cocoa powder, and salt and process again. Pour into prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares.

The brownies will keep, refrigerated in a covered container, for up to 1 week

Per serving (1 brownie): 145 calories; 1 g fat; 7% calories from fat; 5 g protein; 33 g carbohydrates; 15 g sugar; 8 g fiber; 110 mg sodium

Source: Power Foods for the Brain by Neal D. Barnard, M.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: