I was planning on giving you a recipe for hummus today, but after making these brownies I knew that I had to share them with you immediately! In fact after I ate half of the pan for dinner, I’m quite certain that these brownies are some of the best I’ve ever had.
I don’t even feel guilty about getting chocolate wasted with these bad boys.
I had heard about black bean brownies before, so I’ve been experimenting for a few weeks with various recipes and came up with this to surprise and delight you.
After baking these, I stood there smiling with chocolate all over my face because I had finally perfected a recipe for fudgy healthy brownies that taste AMAZING. Yeah, okay I know you’re doubting me right now. You might even think I’m super weird (which I totally am).
But can you just trust me on this one?
Seriously I made the brownies 2 hours ago and there’s only one left. It’s taking all of my willpower for that brownie not to say hello to my mouth. I’m still in awe; how can brownies made with black beans and avocado be THIS freaking good?!
I even tricked my Godkids into thinking they were the homemade fudgy, buttery brownies. When I told them they were made with black beans, and avocado, they stared at me and told me I was lying. I just laughed and showed them the empty can of black beans.
Bake these! I promise they’ll surprise you in a very good way.
Alright. I need to devour the last one.
- 1 - 15 oz can of black beans, rinsed and drained
- 1 large egg
- 2 large egg whites
- 1/2 of a large extra ripe avocado
- 1 teaspoon coconut or olive oil
- 2/3 cup unsweetened cocoa powder (important to use a VERY good quality powder!)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1/2 cup dark brown sugar
- 1/3 cup chocolate chips of choice, plus 2 tablespoons for topping
- Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.
- Place all ingredients besides chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. If the batter is WAY too thick and won't process then add in a teaspoon or two of water. This batter needs to be very thick in order to produce fudgy brownies. Add in 1/3 cup chocolate chips and fold into batter.
- Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips. You can also fold in nuts or swirl in peanut butter. Bake for 25-35 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack.
- Cool pan completely on wire rack then cut into 12 delicious squares.
These brownies are best once they have cooled. I actually prefer mine cold out of the fridge - they are amazing!
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