Throw away any other healthy avocado black bean recipe you’ve got right now because you’re never going to need it ever again. These brownies are the most intensely chocolatey and unbelievably fudgy brownies in existence. Plus they’re totally flourless, gluten-free, healthy, vegan and loaded with protein!
What do you do when you go round a new friend’s house for the first time and discover she pretty much lives on a farm bursting with fruit trees? Well, if you’re me, you run over to the avocado tree and look sorry for yourself telling her how much you love avocados but how super expensive they are so you never really buy them until she gives you a great big bag load of them to take home.
Then when you’ve had avocado on toast for breakfast, lunch and dinner for a week, you decide you need to start being a bit more adventurous with your cooking and add them into your next batch of brownies before you turn insane from overdosing on avocado on toast.
Before we take this any further, I’m going to tell you that these brownies are not for avocado haters. You totally can’t taste the black beans in this healthy brownie recipe (just like you can’t taste them in this healthy black bean brownie recipe or how you can’t taste the pumpkin in this one-bowl healthy pumpkin brownies recipe) but you can definitely taste the avocado. So if you’re not a fan, maybe try one of those other healthy brownie recipes I listed above instead.
But if you do like avocado (hello new best friend!) then you’re in luck today, let me tell you! These are the most incredible healthy brownies I’ve ever had. They taste so fudge-like and indulgent that you would never ever ever guess that they’re good for you or packed full of veggies. Did you know that beans count as veggies and one of your five a day? It’s true!
But anyway, back to the super powers of these brownies. So not only are they beyond delicious and loaded with veggies, but they’re also packed with protein and fiber so they genuinely fill you up. Not bad for a chocolate brownie, right?
- 1 tablespoon organic chia seeds
- 1/4 cup + 2 tablespoons water
- 200 g /7oz black beans cooked and drained
- 133 g /4.7oz chopped avocado flesh from about 1 medium-size avocado
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons stevia powder
- 2 tablespoons + 2 tablespoons chopped up vegan chocolate separated
Preheat the oven to 350F/175C and line an 8"x8" baking tray with parchment paper.
Grind the chia seeds down in a blender or with a pestle and mortar and pour them into the bowl of a large food processor with the water. Leave to sit for 10 minutes to thicken up.
Add the rest of the ingredients, except the chocolate chips, into the food processor and blend for 2-3 minutes, until everything is totally combined. You'll probably have to scrape down the sides of the mixer a few times with a rubber spatula to make sure no avocado gets stuck.
Stir 2 tablespoons of chocolate chips into the brownie batter and scoop it into the prepared pan. The batter will be thick.
Sprinkle the remaining 2 tablespoons of chocolate chips on top of the batter and bake in the preheated oven for 20 minutes, until the tops of the brownies are just starting to dry out and harden.
Leave the brownies to cool to room temperature for around 30 minutes then chill in the fridge for at least 4 hours before slicing and serving.