First, I should start off by apologizing for the huge gap between my last post and this one. I don’t have much of an excuse other than I am a giant slacker and will attempt to keep up in the future. Now, with that being said, I just made some of the best tasting brownies ever and the ingredients resemble salsa more than it resembles a pastry. Why would I ever change the perfect brownie recipe I had? Simple: Jess’ doctors recommended she eat a bit lower on the Glycemic Index and with all the white flour and sugar in my regular recipe, it just wasn’t going to cut it.
I played around a bit with this recipe and I think I have it where I want it, but if you want to play some, I’d welcome the ideas. This still contains some sugar, as I didn’t want to go the artificial sweetener route, but way less than a standard recipe. As I stated above, the ingredients are a bit “out there,” and if you’re making them for the kids, I’d keep ’em out of the kitchen while you whip these up (I only revealed to Jess what was in them after she raved about how good they were).
What I decided to do was to replace the butter with a combination of avocado and coconut oil, then replace the flour with black beans and half the sugar with agave nectar. It was an interesting experiment and I was worried, but in the end, I ended up with a very delicious and healthy dessert! Ready to start?
- 1 Avocado, very ripe
- 2.5 oz Refined Coconut Oil (more or less)
- 4 Eggs
- 15 oz Can of Black Beans (low sodium if possible)
- 5.8oz Cocoa Powder (not Dutch Process)
- 6oz Agave Nectar
- 7oz Granulated Sugar
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 2 tsp Vanilla Extract
- Preheat oven to 300°F.
- Spray an 8-inch square pan (I prefer glass) with non-stick spray.
- In a separate bowl, whisk together cocoa powder, baking powder, sugar and salt until well blended.
- Put the eggs in the food processor and let it run for about 2 minutes. The eggs should become light yellow and a bit fluffy.
- Add your avocado and coconut oil to the processor and run for another two minutes (until smooth).
- Scrape down the sides and add your black beans and agave nectar. Again, run the processor until smooth.
- Scrape down sides and add the cocoa powder mixture in two batches. Continue to run the processor and scrape the sides until all blended and smooth.
- Pour the batter into the prepped pan and bake in the oven for 50-75 minutes.
- When done, the center of the brownies should register 195°F on a thermometer (or a toothpick should come out clean).
- Rest the brownies for 5 minutes, then slice and serve.
I personally prefer these the next day (after a night in the fridge), but everyone is different. I also suggest serving these with some vanilla-coconut ice cream. The texture is sort of a cross between a brownie, fudge and a nice sweet-potato pie, but the flavor is all chocolate brownie.
I’m hoping that some of you give these a shot and let me know what you thought! If you have any tips or suggestions, please drop me a comment.