Outstanding flourless healthy black bean brownies made with avocado instead of butter! This dairy free and gluten free treat is delicious and kid-friendly.
Ingredients
1 can (15oz)
Black beans, canned
(rinsed and drained)
2 large
Egg
(or flax; (add an additional; if you like cakier brownies!))
Coconut sugar
(or sub brown sugar; (or sub 1/2 cup pure maple syrup))
1/3 cup
Dark chocolate chips
(+ 2 tablespoons for topping)
Instructions
Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.
Place all ingredients besides chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. If the batter is WAY too thick and won't process then add in a teaspoon or two of water. This batter needs to be very thick in order to produce fudgy brownies.
Add in 1/3 cup chocolate chips and fold into batter.
Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips. You can also fold in nuts or swirl in peanut butter.
Bake for 25-35 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack. Cool pan completely on wire rack then cut into 12 delicious large brownies!
Notes:
To make vegan: Sub 2 flax eggs for the regular eggs. To make brownies more cake-like: Use 3 eggs instead of 2.
To make extra thick brownies, double the recipe (still yields 12).
These brownies freeze well in an air-tight container.
This recipe is nut-free and great for school lunches! As well as being a healthy alternative to the traditional brownie for the whole family.
