Not only are these lightened up brownies gluten free, but they’re full of healthy fats from the avocado and the beans, which will have you glowing from the inside out. Don’t let the lack of butter dissuade you- these brownies are rich, fudgy, and full of intense chocolate flavor so delicious you’ll forget they’re made with healthy ingredients. Make up a batch for your Valentine’s Day or Galentine’s Day celebrations- heart cutouts optional.
By Elizabeth Palmer Califano
Makes 1 dozen brownies
Total Time: 40 minutes
- 1 – 15 oz can of black beans, rinsed and drained
- 3 large eggs
- 1 large extra ripe avocado, pitted and peeled
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1/2 cup dark brown sugar
- 1/3 cup milk chocolate of semi-sweet chocolate chips of choice, plus more for topping
- Preheat your oven to 350 degrees, and grease an 8×8 inch-baking pan with coconut oil or olive oil.
- Into blender, add the beans, eggs, avocado, cocoa powder, baking powder and baking soda, salt, vanilla, and brown sugar. Blitz until everything is smooth and well combined. You will probably need to stir the batter between blitzing it together to help it along. You want the batter to be very thick.
- With the blender off, mix in the chocolate chips.
- Pour batter into your prepared pan, and sprinkle over some chocolate chips as a topping.
- Bake the brownies for 25-35 minutes. You’ll want to check them at 25 minutes, and if a knife comes out almost clean, they’re done.
- Let the brownies cool a bit, then slice and enjoy!
Note: These brownies taste amazing at room temperature, but are also delicious eaten straight out of the fridge or freezer. If you’re worried about too many leftovers (or eating the whole batch at once!) freeze the brownies and they’ll last longer.
Vegan Note: To make these brownies vegan, just substitute flax eggs for the real eggs.