This week is a little bit of an experiment having seen these brownies around along with sweet potato ones I have been wanting to give them a go. Now don’t get me wrong I love a good fudgey gooey brownie but they aren’t the healthiest of bakes, these are heading in the right direction with much less fat and sugar and no flour they are a great gluten free alternative. I wanted to make sure that these brownies still satisfied your brownies craving but weren’t quite as bad for you. After looking at a number of recipes I adapted them to create my own, now it might need some adjustments as this was my first time but please let me know how you get on!
- 1 tin of Black beans
- 100g Dark Chocolate
- 50g Cocoa powder
- 100g Caster sugar
- 2tbsp of Margaine
- Drop of vanilla bean paste
- 1/2 Medium Avocado
- 2 Eggs
- 1 tsp of Baking powder
- 1 tsp of instant coffee
- Pinch of salt
- Preheat the oven to 180 degrees celsius and grease and line a baking tin 20 x 30cm.
- In a large bowl add the cocoa powder, sugar, and baking powder, and put to one side.
- Rinse the tin of black beans in cold water and leave to drain.
- Make the coffee with just enough water 1-2 tsp.
- First add the black beans to the blender along with the half an avocado and vanilla, blend until smooth. It should form a thick paste.
- Add the eggs and coffee to the blender until the paste loosens and is well mixed.
- In the bowl containing the sugar and cocoa powder add the melted butter and dark chocolate along with the bean mixture and mix together until no lumps.
- Pour the mixture into the prepared tin and level using a spatula, if desired add some extra chocolate chips/chunks or nuts if you prefer.
- Bake in the oven for 30-40 minutes until crispy on the edges but soft and gooey in the middle.
- Remove whole brownie from the tin and leave to cool before cutting.