Healthy Flourless Black Bean Avocado Brownies {vegan and gluten free}

I recently found I have to be gluten free, & largely avoid sugar, soy, & dairy, so am always looking for recipes I can make that meet my new restrictions AND still taste delicious. I say this is a winner! Didn't change anything. Simple, easy, moist, yummy! And dare I say, almost healthy for you! (Shh! Don't tell my husband!) Thank you for a delicious, healthy dessert recipe I will be adding to my new "regulars".

I've made this using canola oil in place of coconut oil. They came out really nice, but more cake-like than I prefer in a brownie. But really, it's the taste that matters. Hide the empty cans and no one will know. I sprung them on my nephew, who will not eat any beans at all (it's a texture thing) and he loved them. I did 'fess up, and he didn't believe me until I showed him the cans. They're not quite as good as Outback's Chocolate Thunder From Down Under (google the recipe) but they're darn good. And the beans bring added protein and fiber, a good thing.


Healthy Flourless Black Bean Avocado Brownies {vegan and gluten free}

INGREDIENTS

1 large flax egg
1 - 15oz 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

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


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