Avocado Black Bean Brownie

You can’t tell they’re healthy! Promise. These are dairy free, gluten free and vegan!

Avocado is Incredibly Nutritious. They Contain More Potassium Than Bananas. Avocado is Loaded With Heart-Healthy Monounsaturated Fatty Acids. Avocados Are Loaded With Fiber. Eating Avocados Can Lower Cholesterol and Triglyceride Levels.  Black beans are know for maintaining healthy bones. Black beans are high in protein and fiber,  lower blood pressure and aid in healthy digestion.   They are good for managing diabetes and warding off heart disease. They help to prevent cancer and are good for Weight loss.

Avocado is Incredibly Nutritious. They Contain More Potassium Than Bananas. Avocado is Loaded With Heart-Healthy Monounsaturated Fatty Acids. Avocados Are Loaded With Fiber. Eating Avocados Can Lower Cholesterol and Triglyceride Levels.

Black beans are know for maintaining healthy bones. Black beans are high in protein and fiber,  lower blood pressure and aid in healthy digestion.   They are good for managing diabetes and warding off heart disease. They help to prevent cancer and are good for Weight loss.

 

INGREDIENTS

  • 1 large flax egg (or regular egg, but then these won’t be vegan)

  • 1 - 15oz can low sodium black beans, rinsed and drained

  • 1/2 medium to large ripe avocado

  • 1 tbsp vanilla extract

  • 1/2 cup coconut sugar

  • 2/3 cup unsweetened cocoa powder

  • 1 tsp coconut oil

  • 1/4 tsp baking soda

  • 1/4 tsp baking powder

  • 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling (or regular dark chocolate chips)

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.

  2. 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.

  3. 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

To make flax eggs: For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.

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 when 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.