Flourless Black Bean Avocado Brownies

Say whaaat? Don't roll your eyes or make that "eww that sounds so gross" facial expression!  Honestly, you will be surprised at how delicious these are!

Healthy vegan avocado brownies made with black beans instead of flour, and avocado instead of butter or oil! You’re going to love these fudgy chocolate-packed vegan and gluten free treats.

INGREDIENTS

• 1 large flax egg or 1 egg
• 1 - 15oz can low sodium black beans, rinsed and drained
• 1/2 medium to large ripe avocado
• 1 tablespoon vanilla extract
• 1/2 cup packed dark brown sugar*
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon coconut oil
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling

INSTRUCTIONS

Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan (I use coconut oil spray) .

Place egg, black bean, avocado, vanilla, and brown sugar and process in a food processor until smooth. Add in cocoa powder, coconut oil, baking soda, and baking powder and process again until smooth. 

Note:  Batter will be thick. If batter is way too thick and won't process, you can add in a tablespoon or two of almond milk. This batter needs to be very thick in order to produce fudgy brownies.

Fold in chocolate chip or sprinkle onto batter then transfer to prepared pan and use a spatula to spread evenly to sides. Sprinkle top of batter with 2 tablespoons of remaining chocolate chips.

Bake for 22-30 minutes or until knife inserted in center comes out somewhat clean. We don't want these to dry out, but we also don't want them completely raw either! The top of the batter should be completely set and no longer jiggle. Cool pan completely on wire rack then cut into 12 bars.

NOTES
*You may be able to sub the brown sugar for honey, agave or maple syrup. I would reduce to 1/3 cup though.

The brownies are best went made in a food processor so that beans can blend together better.

Serve either at room temperature or cold. They should be stored in the fridge in an air tight container.


You can also freeze these and thaw out for an easy treat. I would wrap each one in parchment paper then put in a large gallon zip lock so you can take 1 out a time if you wanted.  They don't take long to thaw out.

Source:  Ambitious Kitchen