Black Bean and Avocado Brownies

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I have been looking for healthy oil free and gluten free brownie recipe for some time. I am not the biggest fan of sweets and desserts but my boyfriend just loves chocolate and sweet things, so I am always trying out some new and healthy recipes. This black bean brownie sounds kind of creepy but actually tastes really good and is totally guilt-free. I am thinking on trying to substitute coconut sugar for dates and skip the chocolate next time to make it extra healthy.

These brownies are super decadent, chewy & moist without highly processed, low nutritive ingredients. They’re high in fiber from the black beans and have essential fatty acids from the avocado. If you love chocolate, you’ll love these bad boys!

I have made them now with white beans and red kidney beans and the result is still superb. Also I skipped chocolate layer and used pomegranate seeds, sour and sweet went together perfectly.

Ingredients:

  • 1 tbsp ground flax seed
  • 4 tbsp homemade almond milk
  • 540 ml black beans, cooked, drained & rinsed
  • 1/2 medium avocado, pitted & skin removed
  • 1 tbsp vanilla powder
  • 1/2 cup coconut sugar
  • 3/4 cup cacao powder*
  • 1 tsp baking powder
  • 100g dark vegan chocolate, chopped

* Cacao & cocoa powder are not the same. Cacao powder is raw, unprocessed & high in antioxidants and minerals. Cocoa powder is roasted & processed, has low to no nutritional value & often contains added sugar. Although these can be substituted for each other, choose cacao powder for better nutrition.

Instructions:

  1. Preheat oven to 180°C.
  2. Combine flax seed & almond milk in a food processor & let sit 1-2 minutes for the flax to absorb some of the milk & thicken up.
  3. Add black beans, avocado, vanilla, sugar & process until smooth. Then add cacao, baking powder & process again until fully combined.  The brownie batter will be quite thick – it should resemble cookie dough.  Add a little almond milk & process again if batter is too thick (processor is having a hard time processing).
  4. Line cake pan with baking sheet & pour in brownie batter.  Use a spatula to scrape down food processor edges & spread batter into an even layer.
  5. Melt chocolate in double boiler and pour on top of brownie batter.  Using a knife, swirl chocolate into batter.
  6. Bake for 25 minutes, until inserted knife comes out relatively clean.  Do not over-bake brownies, you don’t want to dry them out.  Allow pan to cool & cut into desired size brownies.  Store in a air-tight container in the fridge or freeze them.  Best served at room temperature or cold.

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