Thursday, April 1, 2010

Black Bean and Avocado Brownies

I assure you - this is not an April Fool's joke!

Cara's Cravings published this recipe on Valentine's Day, and it took me up until now to actually make it. It looked interesting... and I know it's healthy... but there was just something mental that wouldn't let me try them.

Even after making them, it took me a good day and a half to work up the nerve to take a bite. Although most of the ladies on my cooking message board love these, there was still something holding me back.

But... I did it. I ate one. And they are GOOD!

Don't get me wrong - you won't be confusing these with a Ghiradelli brownie or anything. But they are definitely chocolatey and brownie-like enough that I can see myself making them again. The nutritional info works in their favor as well - each brownie has more than 4g of protein and less than 2 grams of fat. Cha-ching!

They aren't bad at all on their own, and I imagine they would be even yummier with a scoop of ice cream on top.

  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 3/4 cup egg substitute
  • 1/4 cup agave syrup
  • 1/2 of a ripe avocado (60gm)
  • 6 tbsp cocoa powder (30gm)
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons white sugar (75gm)
  • 2 teaspoons instant espresso

Preheat oven to 350 degrees F. Line an 8x8" pan with parchment paper.

Combine black beans, egg substitute, agave syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl.

Spread into parchment-lined baking dish. Bake for 30-33 minutes, or until a toothpick inserted in the brownies comes out clean.

These are best if you let them sit overnight before slicing and enjoying!


  1. What's your opinion on how the taste would be affected if the espresso was omitted from the mix? I'm definitely e-mailing this to my mom. She cooks pretty much anything that uses agave syrup and I'm excited to see what her thoughts are.

  2. I'm not really sure, Aimee. I can say, though, that I couldn't really taste it. I think the espresso just helps deepen the chocolate flavor, so it might be a little to bean-ish without it.

  3. Glad you liked them! As for the espresso powder, I had a hard time answering this question too because I knew that it was helping to intensify the chocolate, but I had no idea whether it was also covering up the bean flavor. However, one reader confirmed for me that she enjoyed them plenty without the espresso, so I guess you're good to go!

  4. I've been wanting to make these!! Look good!


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