Black Bean Avocado Chocolate Chip Brownies

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You asked for it and you got it!

Well, you didn’t ask for it, but I’m still going to give it to you anyway.

The Chocolate Avocado is finally posting a Chocolate Avocado recipe!

It only took me 30+ posts, but whatever. Let’s just agree to forget that. Capiche? I don’t quite feel like it’s appropriate to say capiche in this situation. Or any situation where there aren’t gangsters in pin-striped suits with tommy guns present but I’m going to do it anyway. Capiche?

Let’s talk (briefly, since my repertoire is very small in this area) about gluten/butter free desserts. They always look very pretty and the initial taste is “oh, wow this is amazing and tastes exactly like a brownie!” But then your butter taste buds kick in (yes, these exist. It’s science) and you realize what you’re eating is healthy and not really a brownie.

However, I don’t know if it’s because my taste buds become accustomed to the taste or something happens in the dessert but this slightly strange aftertaste always seems to go away after a day or two.

I definitely recommend you try these out, even if you are like me and firmly believe all desserts should be full of chocolatey/buttery goodness. They’ll surprise you with how good they are (especially if you wait a little while) and since they’re healthy you don’t need to feel guilty about eating them!

Ingredients

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 olive or canola oil
2/3 cup unsweetened cocoa powder (use 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 brown sugar
1/2 cup chocolate chips of choice, plus more for topping

Instructions

Preheat oven to 350 degrees F. Grease a 8×8 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 1/2 cup chocolate chips and fold into batter.
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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.
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Cool pan completely on wire rack then cut into 12 delicious squares.
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