If there ever was a time for you to take my word for it, now is it. I mean, I get it. Black beans, gluten free, fat free and refined sugar free, it sounds way too healthy to be tasty, right? But these Black Bean Brownies are honestly absolutely melt-in-your-mouth, can’t-stop-eating-them delicious! I am so excited about how this recipe came out that I can’t stop talking about them (and eating them)! They’re super quick to whip up. And guess what? They are healthy, so eat your heart out darlings!
For the brownies
1 Cup (heaping) black beans, drained and rinsed
2 Tbsp unsweetened cocoa powder
1 tsp carob powder (optional)
1 large ripe banana
1/4 cup agave syrup
1 Tbsp coconut sugar (optional)
1/2 tsp cinnamon
3/4 Cup buckwheat flour (or other gluten free flour)
1 tsp vanilla extract
1 tsp pure vanilla powder
1 tsp baking powder
1/3 cup strong brewed coffee, cooled
1 tsp mequite powder (optional)
1 pinch of salt
For the frosting
1 ripe avocado
2 Tbsp cocoa powder
1/4 Cup agave syrup
pinch of salt
1/2 tsp pure vanilla powder (optional)
- Preheat oven to 350F / 175 C.
- Prepare a 8 x 12 inch / 20 x 30 cm pan by smearing some coconut oil in it or lining it with parchment paper.
- In a high speed food processor fitted with the blade attachment, add all ingredients for the brownies and blend until completely smooth and no lumps remain.
- Pour into your prepared pan and smooth out the top. Bake on a rack in the middle of the oven for 15 minutes. Allow to cool completely.
- Prepare the frosting: pit the avocado and add it, along with the rest of the ingredients to your food processor fitted with the blade attachment. Blend on high until smooth and no lumps remain.
- Once the cake has cooled completely, spread the frosting evenly on top and cut into squares.
- Store in an airtight container in the fridge.