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Dark Chocolate Black Bean & Avocado Brownies

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 12
Ingredients Equipment Notes

Ingredients
  

  • 1 15 ounce can black beans, drained and thoroughly rinsed
  • 1 small ripe avocado (or 1/2 of large)
  • 2 whole eggs (to make vegan brownies, try flax eggs)
  • 1 Tablespoon melted coconut oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup pure maple syrup
  • 1/2 cup plus 2 Tablespoons unsweetened Cocoa Powder
  • 1 teaspoon expresso powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 ounces semi-sweet chocolate chips (approximately 1/3 cup)

Equipment

  • 1 Multi Blade Blender or Food Processor

Notes

Preheat oven to 350 degrees, with rack in center.
Prepare an 8x8 baking pan with cooking spray.
Combine rinsed black beans, avocado, eggs, melted coconut oil, vanilla, and maple syrup in a multi-blade blender or food processor.  Process until completely smooth, scraping down the sides between blending sessions.
To a large mixing bowl, add cocoa powder, espresso powder, sea salt, baking powder, and baking soda.  Use a wire whisk to mix well, ensuring there are no lumps.
Add black bean blend to the cocoa powder mixture and stir well until fully combined.
Stir in chocolate chips.
Pour the batter into the prepared pan, spreading into an even layer.
Bake in the center of preheated oven for 25-30 minutes.  You'll want the top to be set, and the center to spring back when gently pressed.  
Place the pan on a cooling rack to thoroughly cool the brownies.  Slice into 12 pieces using a sharp knife.
Brownies can be stored in an airtight container for up to 2 days on the counter, 1 week in the refrigerator, or 3 months in the freezer.