Raspberry Fudgy Brownies

Ingredients

• 2 15-oz cans (840 g) low-sodium black beans, drained and rinsed
• 1/2 c (120 mL) pitted dates
• 1/2 c (180 mL) all-fruit raspberry jam
• 1 tsp (5 mL) vanilla extract
• 1/8 c plus 1 tbsp (26 g) whole-wheat pastry flour
• 1/2 c (43 g) unsweetened cocoa powder
• 1/8 tsp (1.2 mL) iodized salt
• 1/4 c (42 g) mini vegan chocolate chips or 1/2 c (160 g) raspberry all-fruit jam, for topping (optional)