Black Bean and Avocado Brownies

Well we had an extra avocado and I really wanted to try to make the brownies fudgier with a better quality chocolate. My friend, Michaela, inspired me to try a version with black beans. Believe it or not, these are even better than the version with flour!  I think the coconut oil and peanut butter are key. You can’t really taste them, but they add depth and fudgy mouth feel. Also, I used Godiva cocoa powder and Mast Brother’s chocolate “chips” which, appropriately, look like chips as you can see! Using good quality chocolate makes all the difference.

1 can black beans, rinsed and drained
1 small very ripe avocado (or half a large)
1 egg + 1 egg white
1 Tbsp coconut oil (optional, makes it fudgier)
1/3 cup unsweetened cocoa powder
1/4 cup agave
1/4 cup maple syrup
1 Tbsp olive oil
1 heaping Tbsp peanut butter (optional)
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup dark chocolate chips

Preheat oven to 350. Grease an 8×8 baking pan. In a food processor, blend all ingredients except chocolate chips. Pour batter into pan. Sprinkle chocolate chips on top and gently push into batter. Bake about 25-30 mins or until an inserted knife or toothpick comes out clean.

Black bean and avocado brownies


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