Fudgey Black Bean Protein Brownies

I'm always up for finding a healthier alternative to desserts! And it just so happens that gooey, fudgey brownies are one of my favorite desserts, so… I made a delicious batch this afternoon! I never really have much to do during the day on Mondays in the summer, so I dedicated today to baking and watching Margo. Both have kept me pretty busy (the latter being the most time-consuming, as expected!) Oh, and did I mention that they're vegan?!

Chocolate protein black bean brownies topped with deliciously creamy and rich HaloTop Creamery chocolate ice cream!

Ingredients:

• 1 (15 oz) can black beans, rinsed and drained
• 1 scoop chocolate protein powder
• 3 medjool dates, chopped and pitted
• 2 tbsp cocoa powder
• 1 ripe banana, cut into chunks
• 1 tbsp coconut oil
• 1 tsp baking powder
• 1/2 tsp vanilla 

Directions:

1. Open can of black beans. Pour into a colander and rinse to remove juices. 
2. Pour rinsed black beans into a food processor. Pulse on high until the beans are mostly blended (it doesn't have to be completely smooth)
3. Add protein powder, banana chunks, and chopped date to beans in food processor. Pulse on high again until mixture is smooth.
4. Add cocoa powder, coconut oil, vanilla extract, and baking powder to food processor. Pulse on LOW setting until ingredients are well combined.
5. Heat the oven to 350F.
6. Coat an 8x8 glass baking dish with cooking spray.
7. Transfer brownie batter to dish, spreading the batter evenly around the dish with a spoon or spatula. 
8. Once oven is heated to proper temperature, place brownies in the oven and cook for 15-20 minutes, or until top is set and the middle is only slightly runny (I like my brownies on the gooier side, so that's why I left the center a bit less firm)