Vegan, Flourless Brownies!
February 8, 2017
I once made these brownies to bring to a friend's party, and after I said that they were made with no black beans, nobody would eat them! I never even mentioned avocado! So when I brought them for a Food Day at work, I just left them with a label that said they were gluten-free and vegan, and everyone gobbled them up! It's all about the presentation!
- Prep: 10 mins
- Cook: 25 mins
- Yields: 12 bars
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
1Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
2Place 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.
3Bake 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.