Ingredients
- 1 tablespoon coconut oil
- 2 ½ tablespoons water
- 1 tablespoon flaxseed meal
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- ½ cup coconut sugar
- ½ avocado, peeled
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Why This Recipe Is So Enjoyable
Expert Cooking Tips
- Blend the avocado and beans thoroughly for a smooth batter.
- Avoid overbaking to keep the brownies moist and chewy.
Directions
Heat your oven to 350°F and greasing an 8-inch square baking dish with a tablespoon of coconut oil. In a small bowl, mix the water and flaxseed meal together to create a "flax egg," then let it sit for about 5 minutes so it can thicken up. Next, toss the flax egg, black beans, coconut sugar, avocado, and a couple teaspoons of coconut oil into a food processor and blend until everything is smooth and creamy. Add in the cocoa powder, baking soda, and baking powder, and keep blending for another 3 to 4 minutes until the batter is nice and smooth. Pour the batter into the baking dish, then gently fold in the chocolate chips. Smooth the top with a spatula and pop it in the oven. Bake for about 25 minutes, or until a toothpick stuck in the center comes out clean. Once it’s cooled a bit, cut into 16 squares and sprinkle some extra chocolate chips on top if you like.
