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!