We were first introduced to black bean brownies about a year ago (thanks Skinny taste!), and they quickly became our go-to brownie. So mind-blowingly fudgy, so delicious, so healthy! Just so. much. to. love. So when I found this healthier version (that has one of my all time favorite ingredients--avocado--yum!), I had high hopes that these too, would be amazing. And, you guys. They are even better than I hoped they would be! I indulged (if you can even say that about something so healthy) and had three after making them yesterday, and couldn't stop thinking about them the rest of the day. They are just SO STINKIN GOOD! Try them! I'm sure you'll love them as much as I do!
Healthy Flourless Black Bean Avocado Brownies {vegan and gluten free}
From the Ambitious Kitchen (which offers lots of yummy recipes!)
From the Ambitious Kitchen (which offers lots of yummy recipes!)
Nutrition Information
- Serves: 12
- Serving size: 1 brownie
- Calories: 136
- Fat: 4.4g
- Carbohydrates: 23.4g
- Sugar: 11g
- Fiber: 5g
- Protein: 4g
Recipe type: Brownie, Vegan, Gluten Free, Healthy
Prep time:
Cook time:
Total time:
INGREDIENTS
- 1 large flax 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 (we subbed 1/3 cup agave nectar)
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon coconut oil
- 1/4 teaspoon baking soda (we plan to double this next time to make them a little thicker)
- 1/4 teaspoon baking powder (again, plan to double next time)
- 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling (next time I will mix these with 1/2 tsp coconut oil and drizzle them on top)
INSTRUCTIONS
- Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
- Place flax 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. 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.
The brownies are best when served at room temperature or cold. They should be stored in the fridge. I love eating mine chilled.
You can also freeze these and thaw out for an easy treat.
Recipe adapted from my Black Bean Avocado Chocolate Chip Fudge Brownies
The brownies are best went made in a food processor so that beans can blend together better.
The brownies are best when served at room temperature or cold. They should be stored in the fridge. I love eating mine chilled.
You can also freeze these and thaw out for an easy treat.
Recipe adapted from my Black Bean Avocado Chocolate Chip Fudge Brownies
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