Wednesday, February 17, 2010

Black Bean and Avocado. . . . . brownies?!

Okay Cara. I admit. You have me intrigued. The ingredients are fairly inexpensive and I have most of them on hand, so I'll give it a whirl and not tell anyone what my brownies are made out of (unless you're reading this, then you don't get to play on the blinded side - I'm guessing I'll know who you are because you won't want to try the next batch of brownies I make).
"Alternative" "healthy" desserts are a very tricky business and I find it's better to just indulge in the real thing every once in a while, but my sweet tooth demands options that I can enjoy on a more regular basis. I'm already wondering how these brownies will take to peppermint extract or sugar free raspberry jam, two of my favorite brownie flavorings. Since I once made an avocado pie that was close to a key lime, you'd think I'd have more faith. . . I'll probably make a couple of batches - one with Splenda only, one with half Splenda, half sugar.

** IMPORTANT UPDATE:
I made them with all sugar because I was already afraid they'd suck; with a swirl of cherry preserves on top, because, chocolate and cherry - mmm, right?
Well, if you can somehow convince yourself you're eating brownies when you eat these you're a much more imaginative person than I (or my three dinner guests). Tastewise, they're not HORRIBLE, but texturewise they're all wrong. Ew.

Black Bean and Avocado Brownies
Printable Recipe

1 (15.5 ounce) can black beans, rinsed and drained
3/4 cup egg substitute
1/4 cup agave syrup
1/2 of a ripe avocado (60gm)
6 tbsp cocoa powder (30gm)
pinch of salt
1 teaspoon vanilla extract
6 tablespoons white sugar (75gm)
2 teaspoons instant espresso

Preheat oven to 350 degrees F. Line an 8x8" pan with parchment paper.

Combine black beans, egg substitute, agave syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl.

Spread into parchment-lined baking dish. Bake for 30-33 minutes, or until a toothpick inserted in the brownies comes out clean.

These are best if you let them sit overnight before slicing and enjoying!

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 98.0
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 134.6 mg
Total Carbs: 19.5 g
Dietary Fiber: 2.7 g
Protein: 4.2 g

2 comments:

Quinn said...

Ew, Baby, no. NO!

Toni said...

Why? WHY? No really. Why? Who in their right mind . . . ? I can't get the look of disbelief (and horror) off my face. It's stuck there.