Black Bean and Avocado Brownies

Black beans in burritos, check! That’s for dinner tonight. Avocados in burritos? Sure! I like guac as much as the next guy! 

Enter the dessert realm. Do you see any beans or avocados here? I didn’t either, until yesterday that is, when my dessert world was turned upside down with this gooey, chocolaty, bean filled treat. I’m sure you’re wondering, “Why on earth did it seem like a good idea to try making this concoction in the first place?”. In short, because Branny said so. 

Since I embarked on my mission to eat good for you, tasty, inexpensive food (and dragged Chris, unbeknownst to him, along with me), I have begun to embrace a handful of cooking blogs that offer recipes that cater to our culinary desires. When more than one of my trusted new cooking resources reports that the same recipe is good, I can’t help wanting to try it out. And here we have it, not one, but two trusted sources recommended the inclusion of beans and avocados in a brownie. 

Notice their photography skills compared to mine. These look especially appetizing compared to my photograph. **I made the brownies again and took a way better picture!**

 
I’ll get there. In the meantime, here we have it, my take on Black Bean and Avocado Brownies.
Ingredients:
  • 2 cups cooked (or 1-15.5 ounce can or 140 g  dry) black beans
  • 3/4 cup egg whites
  • 1/4 cup honey
  • 1/2 avocado (60 g)
  • 6 tbsp unsweetened cocoa powder
  • pinch of salt
  • 1 tsp vanilla extract
  • 6 tbsp sugar
  • 2 tsp instant espresso (optional)
Directions:
  • Preheat oven to 350 degrees.
  • (Cook black beans if starting from dry beans.)
  • Puree black beans, egg whites, honey, and avocado in a food processor until smooth. Scrape down sides of food processor bowl as needed. Add remaining ingredients and continue blending.
  • Spread the mixture into a parchment lined baking dish and bake for about 30 minutes or until a toothpick inserted in the brownies comes out clean.
  • Do not try to cut the brownies while they were hot. I put them in the refrigerator for several hours before attempting to cut/eat them.
Servings ~ 9
Calories ~ 145, Fat ~ 1.8 g, Carbohydrates ~ 28 g, Protein ~ 8 g
My overall impression of these is that they are pretty darn good. Out of nine brownies, there is only one remaining just twelve hours later. Enough said. I will not divulge the identity of the brownie pig. We don’t (usually) eat a whole lot of brownies, but these will definitely make an appearance anytime brownies are on the menu!
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5 comments
  1. brannyboilsover said:

    I didnt know you had a blog! Adding you to my reader. Keep up the good cookin’

    • bna107 said:

      I was going incognito until I figured out how to do ‘blog-speak’. I’m starting to get the hang of it.

  2. Cara said:

    Hey! I’m really glad you liked them :)

  3. Marie said:

    Hey! I had a question – do you have to use a food processor for this, or could you just mash the beans/avocado really well?

    • Brit said:

      Hi Marie,

      I think that you could mash them really well. I usually make guacamole with a fork, so I guess that it would be the same concept. Another alternative would be to put them in a blender.

      Please let me know how it works out if you use an alternate mashing method as I am kind of curious.

      Brittany

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