There comes a time when chocolate is necessary. A deep calling within the soul that will only be satisfied by cocoa making its way pass your lips. It seems to have magical, hypnotic powers. We've all been there, right?!!
This cleaned up version of a chocolate chip brownie fits the bill. Packed with whole food ingredients like black beans (don't knock 'em until you try them) and avocado this creamy chocolate flavor is well worth the time and effort.
And if you decide to not eat the entire batch yourself (easy to do!) Hopefully you will share with your neighbors...they freeze extremely well. Perfect to thaw out whenever the mood strikes!
Flourless Black Bean Avocado Brownies with Berries
Vegan and gluten free
Fudgy brownies made with a few surprise whole food ingredients perfect for a relaxing Valentine’s date night in your own kitchen. Add your favorite ice cream and this dessert will score big points with any chocolate lover.
Prep Time: 10 minutes
Cook time: 15-25 minutes (depending on oven)
1 tablespoon ground flaxseeds
2 tablespoons unsweetened almond milk
1 – 15oz can low sodium black beans, rinsed and drained
1/2 medium to large ripe avocado
1 tablespoon vanilla
1/2 cup dark brown sugar* or 1/3 cup maple syrup
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup vegan chocolate chips, plus 2 tablespoons for sprinkling
1/2 teaspoon coconut oil
1. Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan. Or line with parchment paper.
2. Place flaxseeds and almond milk into a small bowl and set aside until it thickens up a bit, about 1 minute. Next add it to the food processor, along with the black beans, avocado, vanilla, and brown sugar and process until smooth. Scraping down the sides when needed.
3. Add in cocoa powder, 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 another tablespoon or two of milk. This batter needs to be very thick in order to produce fudgy brownies.
4. Add batter into prepared pan and use a spatula to spread evenly to sides.
5. In a microwave safe bowl, microwave 1/4 cup chocolate chips and coconut oil for 30-45 seconds to melt chocolate. Stir until smooth, then pour over top of batter. Use a knife to swirl chocolate into batter a few times. Sprinkle top of batter with 2 tablespoons of remaining chocolate chips.
6. Bake for 20-25 minutes, watching closely 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 or more bars.
*You can substitute the brown sugar for maple syrup. Reduce to 1/3 cup.
The brownies are best when made in a food processor so that beans can blend together well.
Also they are best when served at room temperature or cold. They should be stored in the fridge. I love eating mine chilled. They cut nicely and taste fudgy and delicious.
You can also freeze these and thaw out for an easy treat.