I LOVE brownies, but I know they are not always the best choice, so when I found this recipe from Super Healthy Kids, I decided to put the recipe to the test. Well I'm glad I did! I love the fudgy quality of these black bean brownies (did I mention they are gluten free too?) and the creamy avocado frosting was a hit all around. We made these in honor of St. Patrick's day as I was in search of a yummy green treat that was free of harmful dyes. This recipe did the trick and I will be making this one again!
Instructions for Black Bean Brownies:
1 (15.5 ounce) can black beans, rinsed and drained
3 Tbsp coconut oil
1/2 cup cocoa powder
1/4 tsp sea salt
3 tsp vanilla extract
1 tsp baking powder (for more cake-like brownies)
1/2-3/4 cup pure maple syrup
- Preheat oven to 350 degrees F. Spray an 8x8 square baking dish with cooking spray.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract and maple syrup, in a blender; blend until
smooth. Pour the mixture into the prepared baking dish. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 25- 30 minutes.
No-Dye Avocado Frosting
1 ripe avocado
1 tablespoon coconut oil, softened
½ teaspoon vanilla extract
1 TBSP honey
Using the whisk attachment for your mixer, beat avocado and coconut oil until
combined and no lumps remain. Add in vanilla and salt. Add the honey and mix until combined.