As children, we’re taught to share. Some of us learn these lesson better than others. Maybe you’ve always been generous—the true test comes now. Will you offer these dangerously delicious, so-good-you-could-eat-them-all brownies to friends and family or will you hoard them for yourself? Either way, we won’t judge. They’re made with black beans and avocado, so you don’t have to worry too much about digging in for seconds or thirds and neither do your guests! If they even get a taste, that is!
Makes 16 brownies
1-1/2 cups (canned) black beans, drained and rinsed
1/2 tsp. pink salt
1 tsp. baking soda
1/2 cup cacao powder
2 Tbsp. ground flaxseed
1/2 cup unsweetened applesauce
1/4 cup coconut oil, plus extra to grease pan
1/2 cup organic cane sugar
1/2 cup dairy-free chocolate chips
1 medium Hass avocado
3 Tbsp. maple syrup
2 Tbsp. cacao powder
4 tsp. lime juice
- Preheat oven to 375 degrees F. Grease 8×8 baking pan with coconut oil.
- In food processor, puree black beans. Add remaining brownie ingredients, except for chocolate chips, and pulse to combine.
- Spoon batter into baking pan and sprinkle chocolate chips over top.
- Bake 25-27 minutes or until a toothpick inserted in the center comes out only a bit moist.
- Meanwhile, prepare frosting. In a food processor or by hand in a mixing bowl, combine all ingredients.
- When brownies finish baking, remove and let cool. Once fully cooled, frost and slice into 16 squares.
- Serve immediately or cover and store in fridge for 2-3 days. To keep longer, wrap individually and freeze.