Don’t let the name of this treat fool you – it is delicious! It came to me via my friend Kathryn and because they happen to be gluten-free, we made them when a friend who has celiac disease visited. They were such a hit that I’ve made them several more times since.
The recipe can easily become vegan as well simply by substituting in vegan chips and flax eggs. Enjoy!
Ingredients:
1 15oz. can black beans, rinsed and drained
1 lg. egg
2 lg. egg whites
1/2 of a lg. extra ripe avocado
1 t. coconut OR olive oil
2/3 c. unsweetened cocoa powder
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
2 t. vanilla
1/2 c. brown sugar
1/3 c. chocolate chips plus an extra 2 T. for brownie topping
Place all ingredients except the chocolate chips into a blender or food processor and puree until it becomes smooth batter. If it seems too thick, add 1 or 2 t. of water but keep in mind – the thicker the batter, the more fudgy the brownie.
Fold 1/3 c. chocolate chips into the batter and then pour into a greased 8 x 8 baking pan. At this point, feel free to swirl in some chopped nuts or peanut butter if you’d like. Sprinkle the 2 T. chocolate chips over top.
Bake at 350F for 25 to 35 minutes. They are done when a knife tip inserted into the centre comes out somewhat clean and the top begins to crack. Let cool completely before cutting into 12 squares.