Flourless Avocado & Black Bean Protein Brownies Recipe

i was extremely skeptical when a friend of mine raved on about her black bean & avocado brownies. What went through my head first was, pardon my honesty, that it sounded horrific, and avocados were meant to be on my toasts and my black beans paired with my rice. Hesitantly, i got the recipe and saved it for a rainy day. A few weeks later, I had so much ripe avocados leftover I couldn't possibly use (it was when Amazon bought Whole Foods & they were like a quarter of the price lol), so I decided to whip it up since I knew I had all my ingredients and wouldn't take up too much time! So, before you're quick to judge me adding in avocados and black beans in my brownies, i can assure you that after you taste them, you’ll know I’m actually not insane for doing so. Really the best part is that anyone can enjoy these; they’re gluten-free, vegan, and healthy! Plus there’s no extra oils or butter used, just healthy fats from a ripe avocado to keep you satisfied.

You'll need //

  • 1 large egg

  • 1 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

  • 2/3 cup unsweetened cocoa powder

  • 1 teaspoon coconut oil

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon baking powder

  • 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling

  • Coconut flakes for sprinkling

Directions //

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

  2. Place 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.

There you have it folks! These are irresistibly fudgy and I promise you they don’t taste like beans AT ALL. So what do they taste like? In my opinion, similar to a brownie you'd find at any bakery. So perfectly full of chocolate and sweetened just right. They’re rich, but don’t leave you feeling like you’re in a sugar coma. Be warned: the batter is incredibly addicting! I thought I was going to just finish it off all by myself. I probably would have but wasn’t so sure that eating an entire can of beans was good idea.These are definitely worth trying. And remember to tag your Home Over House creations on Instagram so I can see what you’re making #HomeOverHouse

#blackbeanbrownie #avocadobrownie #healthy #glutenfreedessert #dessert