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!**

• 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)

• 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.