Black Bean and Avocado Brownies
Yields: 12-16 servings Prep Time: 10 minutes Total Time: 50 minutes (plus cooling)
Avocados are high in potassium (even more than bananas!) and beneficial fats. Beans are high in fiber, and are a great gluten free option for baked goods. So, together with a little chocolate, these brownies are a treat you can feel good about serving (and eating)!
1 15 ounce can black beans, drained and rinsed
1/2 medium-large avocado, soft and ripe
3/4 cup brown sugar
2/3 cup good quality, unsweetened cocoa powder
1/4 cup tapioca flour (fluffier) or rice flour (chewier)
1/2 cup chocolate chips, plus 2-3 tablespoon for topping
2 1/2 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 350 degrees.
2. Combine all ingredients, except the chocolate chips in a food processor, and pulse until combined (and beans are pureed), about 45 seconds – 1 minute. Add 1/2 c. of chocolate chips and pulse a few times to mix in and chop the chocolate chips.
3. Pour all of the mixture in a greased 8 x 8 glass dish. Spread evenly (as you can see my helper doing in the photo below).
4. Bake at 350 degrees for 30-40 minutes. The brownies won’t be “toothpick” clean, but should be pretty close.
5. Remove from oven and sprinkle chocolate chips on the top, and spread with a spatula. It is very important to let cool completely before cutting. Brownies may be a bit crumbly, and are best kept in the refrigerator.
These babies are so easy to whip up, they are my go-to for any casual party as a dessert. I used to make them simply with avocados and black beans, sans any flour and no xanthan gum. However, they fall apart and are hard to eat as a brownie. They are delectable with ice cream or just a big old spoon, though! Anyway, I found that just adding the brown rice or tapioca flour and xanthan gum went a long way in transforming these from a serve-to-family only recipe to a serve-to-guests recipe. They just work better with a little more binding.
These brownies do need to cool completely before serving (unless of course you are spooning out of the dish directly into one being covered by vanilla ice cream!) Cooling lets everything settle and makes the brownies much easier to cut and the chocolate chips on the top can harden, which balances well with the soft chocolately inside.
Seriously, all I can say, is these are a good dose of chocolate. Unbelievably, the black beans do an amazing job at replacing most of the flour, and the avocado keeps the brownie moist while adding healthy fats. It really does work, despite any doubts you may be having. This is a great treat for adults keeping an eye on their health, as well as a perfect dessert for the kiddos, giving them a delicious boost of nutrition!