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12
Feb
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A Treat for Your Sweet: Black Bean & Avocado Brownies |
In honor of Valentine’s Day, I thought I’d share with you my latest labor of love. After all, lovin’ is what’s it’s all about, right? Well, closely intertwined with love is trust. You wouldn’t love someone – nevermind let them be your Valentine – if you didn’t trust them, would you? Now, I don’t presume you all want me to be your Valentine (besides, I’m not sure my hubby wants to share.) But, I am asking you to trust me.
Trust me as you go on and read this recipe, because I spent a lot of time (and ingredients) trying multiple iterations to reach the perfect end point. Trust me, because even more than I’m a health nut, I’m a sweet freak. I am a perfectionist when it comes to all things dense and fudgey, and wouldn’t bother to share this with you if it failed to satisfy. I guarantee your choco-lovin’ Valentine will love them, these are husband-approved (mine enjoyed getting to taste all the recipe variations, but was in full agreement that I had reached the goal with this one.) Trust me, as you go ahead and read the ingredients: it works.
Now, what was that goal I mentioned? Well, as usual, to create something deliciously healthy. That piece of cake you can have, and eat it too! And although I’m all about honesty with my Valentine, it doesn’t necessarily hurt to fool him. Like when he really wanted to believe those were chocolate-covered espresso beans, I could have let him. He already knew too much about this recipe, so there wasn’t much in sense in that. But if you want to go ahead and play a little naughty with your Valentine, I’d love to know how that turns out. Wait, no, not that kind of naughty! I don’t need to know about all your dirty little secrets – just the one about feeding your Valentine black beans and avocado in the form of one so-rich-and-chocolaty, but good-for-you dessert. Because that, my loves, is truly love.
Black Bean and Avocado Brownies
Printable Recipe
1 (15.5 ounce) can black beans, rinsed and drained
3/4 cup egg substitute or 3 eggs
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 8×8″ 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
PS: I am sharing these with Amy at Simply Sugar & Gluten Free for her Slightly Indulgent Tuesday feature on 2/16/2010. Head on over to check out more healthy treats!
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Meghan — February 12, 2010 @ 1:21 pm
First of all, these look so fudgey and delicious. I was wondering why you gave such a thorough warning, then I read the ingredients! I totally trust you and want to make these! I have no idea how you came up with this but you may win some type of award or something 🙂 🙂 🙂
Ashlee Wetherington — February 12, 2010 @ 1:34 pm
Holy cow! Those look so fudgy and decadent… I couldn't believe it when I read the ingredients! I'm definitely going to try these out this weekend! Do you know what would be a sub for the agave syrup though?
Cara — February 12, 2010 @ 1:38 pm
Ashlee, I don't do a ton of baking nevermind with agave syrup, so I'm not 100% certain, but I think you could use honey. I think the taste of honey is a bit stronger but I bet it would still be ok. By the way – the agave syrup is in there to provide a little extra liquid. One of my side-by-side experiments involved a batch using all sugar, and a batch using part sugar and part agave syrup and we thought the latter won!
Dawn — February 12, 2010 @ 1:45 pm
Cara these really do look amazing and your photograph of them is gorgeous. I remember a post you had a while back where you were comparing photos from beginning posts to current. I can speak from personal experience…my photos aren't professional by any means but it is fun to see the evolution of photography skills over time. Great job!
JackieA31509 — February 12, 2010 @ 2:16 pm
Oh my…these look decadent. I am pretty sure I am going to try these. Just need to buy an avocado and black beans! They look ridiculously rich!
yumventures — February 12, 2010 @ 2:45 pm
These looks great! I actually tried making black bean brownies the other week, but they had banana instead of chocolate. The bananas (I think) were overripe, and the banana taste was so strong they were disgusting! I am now a bit put-off by the thought. HOWEVER, they did not taste like black beans, so maybe avocado is the answer! I'll have to try them again some time, but for this Valentine's day I'll probably make some unhealthy chocolate goodness =)
Samantha & Erik — February 12, 2010 @ 2:51 pm
Oh my goodness, these look so delicious! I know what my hubby will be having after our Valentine's dinner!
Amelia — February 12, 2010 @ 2:52 pm
Oh my goodness!! These look heavenly Cara! I have no doubt that they will be delicious, as everything else on your blog is. I will definitely be giving them a try this weekend.I sometimes sub light maple syrup for agave. Just a thought. Just an update on NROLFW: LOVE LOVE this workout. It gives me a whole new exercise high!
ashley — February 12, 2010 @ 4:36 pm
these look so fudgey!! i bought some agave months ago but haven't used it yet. these look fab… i can't wait to give them a try!!
Ashlee Wetherington — February 12, 2010 @ 4:41 pm
ok, thanks! i'll try using a milder tasting honey. DH and I love honey, so it sounds even better now 🙂
Elina — February 12, 2010 @ 5:05 pm
That first picture looks like it came straight out of a cookbook or a fancy magazine! Looks like you picked up some awesome tips from Gary ;)Also – I CANNOT WAIT to make these!! Under 100 calories for such a fudgy indulgence? I'm in! I guarantee it you will see it on my blog soon. Trust me. lol
Stephanie — February 12, 2010 @ 5:47 pm
Can I use regular eggs or egg whites instead of egg substitute? If so, what's how many?
Cara — February 12, 2010 @ 5:54 pm
Of course! The calorie count will be different though, just be aware if you are counting.1/4 cup liquid egg substitute = 1 egg, so you would use 3 whole eggs.
thehungrypanda — February 13, 2010 @ 4:43 am
yum, these look great. i've made black bean brownies once, and they were one of the best brownies i've ever tasted. insanely moist and fudge like. will definitely have to try these made with avocado =)
Kerstin — February 13, 2010 @ 5:51 am
My hubby is always trying to convince me to bake more healthy and would love these! And we always have black beans and avocado around – I would just need to get some agave syrup!
S — February 13, 2010 @ 6:52 am
Can instant coffee be substitued for instant espresso? I can't find instant espresso anywhere!
Kevin — February 13, 2010 @ 12:56 pm
Black beans and avocados are both so nice and creamy. Those brownies would be amazing!
Cara — February 13, 2010 @ 2:35 pm
Yes, S, instant coffee should do it! The coffe flavor really intensifies the chocolate.
Katie — February 13, 2010 @ 4:05 pm
Wow…this is so interesting. I can't wait to try it!
Daphne — February 13, 2010 @ 4:48 pm
Ok. So these just went into my oven. It is like a little science experiment for me. Surely these can't be good, I keep saying….But! guess what? I can't believe how tasty the batter is. I can't taste the beans or avocado. I am so hoping these are yummy! Will let you know!
preventionrd — February 13, 2010 @ 4:48 pm
You promise they're wonderful? They sure LOOK wonderful! And unique! 🙂 Those chickpea blondies everyone raved about were terrible! It was like a candied bean – ew! : )
S — February 13, 2010 @ 6:43 pm
They're good, I made them this morning! I ended up making two batches because we would have never used the avocado for anything else. I'm hoping that they freeze decently. I would have liked them to be slightly sweeter, but they were still great (considering how healthy they are). The only change I made was swapping the espresso for instant coffee.
Jen — February 13, 2010 @ 7:01 pm
These look great! And so do your pics! Nice work.
Proud Italian Cook — February 14, 2010 @ 2:36 am
I would have never thought, but I take your word for it, they certainly look amazing!
SnoWhite — February 16, 2010 @ 10:50 pm
yummy! I love black bean brownies 🙂
gfe--gluten free easily — February 18, 2010 @ 3:57 pm
I've made black bean brownies before, but have never added avocado–yum! They look heavenly. :-)Thanks,Shirley
Averie (LoveVeggiesAndYoga) — February 23, 2010 @ 1:59 am
Cara I commented on your guestie post but I am going to try these soon! They look moist, fudgy, and no banana which is great, too! and of course vegan and GF!
Erin — February 23, 2010 @ 6:19 pm
As soon as I saw this image I though, "Oh! These look like the perfect consistency!" And then I saw the ingredients and had to do a double take. What a fascinating combination!
Chelsey — February 25, 2010 @ 11:15 pm
Wow, these look really good. I am glad for the warning before reading the ingredients, because otherwise I may have looked no more! But if you say they are fantastic, then they must be! And what a good snack to have, healthy and indulgent…I'm going to try to make these next week. I'll let you know how they turn out when I do.
flameskiier1 — February 26, 2010 @ 6:39 pm
hey cara, first of all, the brownies do look delicious. just out of curiosity though, is there a certain reason you use agave syrup over something like maple syrup or honey? agave syrup is a lot more refined than people actually realize it is- in fact, its at the same level as high fructose corn syrup (not that thats a bad thing though). if you use honey or maple syrup it could reduce your grocery bill a bit. just a thought 🙂
Cara — February 26, 2010 @ 7:00 pm
Hi flameskiier, thanks for the info! No, there is no particular reason for agave of honey or maple, really. I happened to have some around and I knew it could be used in baking, and I wanted a little extra liquid in the mix. I don't really avoid any particular sweetener altogether, I'll do any of them in moderation. Good to know that honey and maple syrup can be used too, I'll take that into consideration as I experiment more with healthier baking.
Jules and Ruby — February 27, 2010 @ 7:28 am
ok…you got me…i have to try these tommorrow!!!…YUM ??!!!!
Carolyn — March 2, 2010 @ 9:09 pm
I made these last weekend and thought they were amazing! Thanks for sharing the recipe! I brought some into work to share with my coworkers and everyone loved them and several wanted the recipe.
abeautifulloveaffair — March 5, 2010 @ 9:43 pm
Hi Cara,I'm so excited about trying these brownies! I'm a nutrition major with a serious sweet tooth, so I'm always trying to find creative, healthy ways to bake. Do you think I could use applesauce instead of egg substitute or would that throw off the balance of moisture in the recipe? Thanks!
Cara — March 5, 2010 @ 9:45 pm
Hi loveaffair, thanks for stopping by! To answer your question, I have always known applesauce as a fat substitute, not an egg substitute, so I'm not sure how that would turn out. Sorry I can't be of more help! If you try it, certainly let us know.
jtstitzer — March 23, 2010 @ 1:48 am
This looks interesting. My daughter is allergic to eggs (even egg substitute). Can you recommend something instead of egg? Would applesauce work?
Cara — March 23, 2010 @ 1:50 pm
jtstitzer, I apologize that I am not an expert in vegan baking, so I'm not sure what the best substitute for eggs would be. I have heard of using flaxmeal though I've never tried it. Eggs are used as a leavener here, if that helps!
thecuriousbaker — March 24, 2010 @ 12:55 am
mmm, mmm, mmm, chocolate and avocado cake? check, black bean brownies? check black bean avocado brownies? Genius! I'll be trying these soon!
Chelsey — March 25, 2010 @ 6:03 pm
Hey Cara! I tried your recipe and I have to say they were pretty good, just as you said. The brownies I usually eat have icing on them, so your recipe inspired me to make a black bean cake with mocha (avocado) icing. It's great! You can check it out here if you like: http://thecrazykitchen.blogspot.com/2010/03/bad-ass-mocha-cream-cake.htmlTruly you did all the hard work for this inspiration, so thank-you! Chelsey
Julia Rose Q — April 14, 2010 @ 2:16 pm
I made the brownies and they are great! Definitely would have no clue they were made with such healthful ingredients. I did find the flavor slightly "off" for my preferences, and I'm wondering if it's the coffee (I'm picky about coffee flavors). Is the coffee needed to overpower the the bean flavor, and if so, would another flavor (like hazelnut, or mint extract) work just as well?
Cara — April 14, 2010 @ 2:21 pm
Thanks, Julia! I originally included the coffee because I find it intensifies the flavor of chocolate, but I certainly agree you can taste it in this recipe so that might be what's putting you off. I haven't tried them without the espresso powder so I can't say for sure whether it is covering up any taste from the beans or avocado, but I've heard from a couple other people who did not include the coffee and really enjoyed them 🙂 I see nothing wrong with trying another flavor extract as well!
StephBeck — April 19, 2010 @ 6:24 pm
I made these for a brunch this weekend and they turned out delicious! No one could guess what the mystery ingredient was. The texrure was the only thing that seemed different; they looked and smelled as fudgey as the best brownies. I had to cook mine for an additional 8 minutes than what the recipe called for.
Neenie — April 22, 2010 @ 9:12 am
i made these last nyt and just wanted to report back that they were amazing i really love them! definately swaying me to be a bit more experimental with my cooking/baking. if i'd seen the recipe in a book without all these reviews i wouldnt have tried them but all these reviews i thought hey they must be good! and they were right! thanks for this x
Debi — April 22, 2010 @ 7:40 pm
anyone interested in a very good article on the comparison of sweeteners (agave vs. high fructose, etc) please go here: http://www.vegfamily.com/whole-family/wholesome-sweeteners.htm.I found it fascinating and I'll stick with organic agave over HFC any day!
Debi — April 24, 2010 @ 3:42 am
Finally made the brownies tonight and they are really very good! I didn't have any instant coffee, so I used a teaspoon of chocolate extract instead. Kept the vanilla extract as per the recipe. I tried leaving out one tablespoon of the sugar,just to see…and when I tasted the batter I definitely wanted that 6th tablespoon back. I added it in and it tasted great. Oh,and I did about a quarter teaspoon of salt instead of the pinch because the little extra saltiness really brings out the chocolate flavor. These brownies actually do taste healthy, and that's not a bad thing. And, the bonus…no sugar buzz~! I ate these near bedtime and (okay well I am typing very fast right now) but I won't be up all night. 🙂
mirmophoto — May 3, 2010 @ 2:37 pm
Sorry to be a downer, but these were nowhere near as good as I was expecting. I guess they're good for being vegan and healthy, but they are NO substitute for a real brownie. My husband said they tasted like a Japanese dessert b/c they're not very sweet and you can taste the beans. I'm glad I tried the recipe, but I can't say I'll be making it again.
Peake — June 6, 2010 @ 8:49 pm
Hi Cara: the recipe sounds intriguing, and I'd like to try it. I don't have espresso powder, but, can make espresso, with my espresso maker. Can I sub espesso liquid? Thanks for a great website– I have bookmarked it. I came here through Cathe's forum, after you were published on her site last week! Thank you!
Cara — June 7, 2010 @ 6:37 am
Hi Peake, thanks for stopping by! I used espresso powder because coffee tends to intensify chocolate flavor, but it can be ommitted. Or you could try using some concentrated prepared espresso or finely ground beans, Good luck!
Naomi Devlin — July 15, 2010 @ 12:02 pm
They look amazing! I'm a total fan of avocado and chocolate – although I can't eat the black beans. I'm going to try this with nuts and honey in place of beans and sugar. Thank you!x x x
GF@Fins — September 7, 2010 @ 8:55 pm
I'm sorry I made these last night. 4 people tasted them and not one swallowed a bite. These are the single worst thing I have ever tasted. Not even chocolate frosting could save them.
Cara — March 27, 2011 @ 3:07 am
Hi Abigail, glad you liked the brownies! I should have been more clear. When I mention egg substitute, I am referring to a liquid product such as Eggbeaters (I just prefer not to use brand names in my blog.) Sorry for the confusion! I haven't done any baking with ener-g.
Abigail Shupe — March 27, 2011 @ 3:07 am
Hi Cara! I finally got around to making this recipe this week and I've eaten almost the whole thing myself. Delicious. A friend asked me about what egg replacer you used. I just used 3 eggs, since I didn't have any egg replacer. Did you use ener-g? Or something else? I've heard mixed things about baking with it. Thanks for your help!
GF@Fins — March 28, 2011 @ 8:39 pm
I'm sorry I made these last night. 4 people tasted them and not one swallowed a bite. These are the single worst thing I have ever tasted. Not even chocolate frosting could save them.
GF@Fins — March 28, 2011 @ 8:39 pm
I'm sorry I made these last night. 4 people tasted them and not one swallowed a bite. These are the single worst thing I have ever tasted. Not even chocolate frosting could save them.
Naomi Devlin — March 28, 2011 @ 8:39 pm
They look amazing! I'm a total fan of avocado and chocolate – although I can't eat the black beans. I'm going to try this with nuts and honey in place of beans and sugar. Thank you!x x x
Naomi Devlin — March 28, 2011 @ 8:39 pm
They look amazing! I'm a total fan of avocado and chocolate – although I can't eat the black beans. I'm going to try this with nuts and honey in place of beans and sugar. Thank you!x x x
Peake — March 28, 2011 @ 8:39 pm
Hi Cara: the recipe sounds intriguing, and I'd like to try it. I don't have espresso powder, but, can make espresso, with my espresso maker. Can I sub espesso liquid? Thanks for a great website– I have bookmarked it. I came here through Cathe's forum, after you were published on her site last week! Thank you!
Debi — March 28, 2011 @ 8:39 pm
Finally made the brownies tonight and they are really very good! I didn't have any instant coffee, so I used a teaspoon of chocolate extract instead. Kept the vanilla extract as per the recipe. I tried leaving out one tablespoon of the sugar,just to see…and when I tasted the batter I definitely wanted that 6th tablespoon back. I added it in and it tasted great. Oh,and I did about a quarter teaspoon of salt instead of the pinch because the little extra saltiness really brings out the chocolate flavor. These brownies actually do taste healthy, and that's not a bad thing. And, the bonus…no sugar buzz~! I ate these near bedtime and (okay well I am typing very fast right now) but I won't be up all night. 🙂
mirmophoto — March 28, 2011 @ 8:39 pm
Sorry to be a downer, but these were nowhere near as good as I was expecting. I guess they're good for being vegan and healthy, but they are NO substitute for a real brownie. My husband said they tasted like a Japanese dessert b/c they're not very sweet and you can taste the beans. I'm glad I tried the recipe, but I can't say I'll be making it again.
Debi — March 28, 2011 @ 8:39 pm
anyone interested in a very good article on the comparison of sweeteners (agave vs. high fructose, etc) please go here: http://www.vegfamily.com/whole-family/wholesome-sweeteners.htm.I found it fascinating and I'll stick with organic agave over HFC any day!
Neenie — March 28, 2011 @ 8:39 pm
i made these last nyt and just wanted to report back that they were amazing i really love them! definately swaying me to be a bit more experimental with my cooking/baking. if i'd seen the recipe in a book without all these reviews i wouldnt have tried them but all these reviews i thought hey they must be good! and they were right! thanks for this x
Cara — March 28, 2011 @ 8:39 pm
Thanks, Julia! I originally included the coffee because I find it intensifies the flavor of chocolate, but I certainly agree you can taste it in this recipe so that might be what's putting you off. I haven't tried them without the espresso powder so I can't say for sure whether it is covering up any taste from the beans or avocado, but I've heard from a couple other people who did not include the coffee and really enjoyed them 🙂 I see nothing wrong with trying another flavor extract as well!
Julia Rose Q — March 28, 2011 @ 8:39 pm
I made the brownies and they are great! Definitely would have no clue they were made with such healthful ingredients. I did find the flavor slightly "off" for my preferences, and I'm wondering if it's the coffee (I'm picky about coffee flavors). Is the coffee needed to overpower the the bean flavor, and if so, would another flavor (like hazelnut, or mint extract) work just as well?
Chelsey — March 28, 2011 @ 8:39 pm
Hey Cara! I tried your recipe and I have to say they were pretty good, just as you said. The brownies I usually eat have icing on them, so your recipe inspired me to make a black bean cake with mocha (avocado) icing. It's great! You can check it out here if you like: http://thecrazykitchen.blogspot.com/2010/03/bad-ass-mocha-cream-cake.htmlTruly you did all the hard work for this inspiration, so thank-you! Chelsey
thecuriousbaker — March 28, 2011 @ 8:39 pm
mmm, mmm, mmm, chocolate and avocado cake? check, black bean brownies? check black bean avocado brownies? Genius! I'll be trying these soon!
thecuriousbaker — March 28, 2011 @ 8:39 pm
mmm, mmm, mmm, chocolate and avocado cake? check, black bean brownies? check black bean avocado brownies? Genius! I'll be trying these soon!
jtstitzer — March 28, 2011 @ 8:39 pm
This looks interesting. My daughter is allergic to eggs (even egg substitute). Can you recommend something instead of egg? Would applesauce work?
jtstitzer — March 28, 2011 @ 8:39 pm
This looks interesting. My daughter is allergic to eggs (even egg substitute). Can you recommend something instead of egg? Would applesauce work?
abeautifulloveaffair — March 28, 2011 @ 8:39 pm
Hi Cara,I'm so excited about trying these brownies! I'm a nutrition major with a serious sweet tooth, so I'm always trying to find creative, healthy ways to bake. Do you think I could use applesauce instead of egg substitute or would that throw off the balance of moisture in the recipe? Thanks!
Carolyn — March 28, 2011 @ 8:39 pm
I made these last weekend and thought they were amazing! Thanks for sharing the recipe! I brought some into work to share with my coworkers and everyone loved them and several wanted the recipe.
Cara — March 28, 2011 @ 8:39 pm
Hi loveaffair, thanks for stopping by! To answer your question, I have always known applesauce as a fat substitute, not an egg substitute, so I'm not sure how that would turn out. Sorry I can't be of more help! If you try it, certainly let us know.
Jules and Ruby — March 28, 2011 @ 8:39 pm
ok…you got me…i have to try these tommorrow!!!…YUM ??!!!!
Cara — March 28, 2011 @ 8:39 pm
Hi flameskiier, thanks for the info! No, there is no particular reason for agave of honey or maple, really. I happened to have some around and I knew it could be used in baking, and I wanted a little extra liquid in the mix. I don't really avoid any particular sweetener altogether, I'll do any of them in moderation. Good to know that honey and maple syrup can be used too, I'll take that into consideration as I experiment more with healthier baking.
flameskiier1 — March 28, 2011 @ 8:39 pm
hey cara, first of all, the brownies do look delicious. just out of curiosity though, is there a certain reason you use agave syrup over something like maple syrup or honey? agave syrup is a lot more refined than people actually realize it is- in fact, its at the same level as high fructose corn syrup (not that thats a bad thing though). if you use honey or maple syrup it could reduce your grocery bill a bit. just a thought 🙂
Chelsey — March 28, 2011 @ 8:39 pm
Wow, these look really good. I am glad for the warning before reading the ingredients, because otherwise I may have looked no more! But if you say they are fantastic, then they must be! And what a good snack to have, healthy and indulgent…I'm going to try to make these next week. I'll let you know how they turn out when I do.
Abigail Shupe — March 29, 2011 @ 2:05 am
Hi Cara! I finally got around to making this recipe this week and I've eaten almost the whole thing myself. Delicious. A friend asked me about what egg replacer you used. I just used 3 eggs, since I didn't have any egg replacer. Did you use ener-g? Or something else? I've heard mixed things about baking with it. Thanks for your help!
Cara — March 29, 2011 @ 2:05 am
Hi Peake, thanks for stopping by! I used espresso powder because coffee tends to intensify chocolate flavor, but it can be ommitted. Or you could try using some concentrated prepared espresso or finely ground beans, Good luck!
Neenie — March 29, 2011 @ 2:05 am
i made these last nyt and just wanted to report back that they were amazing i really love them! definately swaying me to be a bit more experimental with my cooking/baking. if i'd seen the recipe in a book without all these reviews i wouldnt have tried them but all these reviews i thought hey they must be good! and they were right! thanks for this x
Chelsey — March 29, 2011 @ 2:05 am
Hey Cara! I tried your recipe and I have to say they were pretty good, just as you said. The brownies I usually eat have icing on them, so your recipe inspired me to make a black bean cake with mocha (avocado) icing. It's great! You can check it out here if you like: http://thecrazykitchen.blogspot.com/2010/03/bad-ass-mocha-cream-cake.htmlTruly you did all the hard work for this inspiration, so thank-you! Chelsey
Cara — March 29, 2011 @ 2:05 am
jtstitzer, I apologize that I am not an expert in vegan baking, so I'm not sure what the best substitute for eggs would be. I have heard of using flaxmeal though I've never tried it. Eggs are used as a leavener here, if that helps!
Carolyn — March 29, 2011 @ 2:05 am
I made these last weekend and thought they were amazing! Thanks for sharing the recipe! I brought some into work to share with my coworkers and everyone loved them and several wanted the recipe.
Cara — March 29, 2011 @ 2:05 am
Hi flameskiier, thanks for the info! No, there is no particular reason for agave of honey or maple, really. I happened to have some around and I knew it could be used in baking, and I wanted a little extra liquid in the mix. I don't really avoid any particular sweetener altogether, I'll do any of them in moderation. Good to know that honey and maple syrup can be used too, I'll take that into consideration as I experiment more with healthier baking.
Erin — March 29, 2011 @ 2:05 am
As soon as I saw this image I though, "Oh! These look like the perfect consistency!" And then I saw the ingredients and had to do a double take. What a fascinating combination!
gfe--gluten free easily — March 29, 2011 @ 2:05 am
I've made black bean brownies before, but have never added avocado–yum! They look heavenly. :-)Thanks,Shirley
Jen — March 29, 2011 @ 2:05 am
These look great! And so do your pics! Nice work.
thehungrypanda — March 29, 2011 @ 2:05 am
yum, these look great. i've made black bean brownies once, and they were one of the best brownies i've ever tasted. insanely moist and fudge like. will definitely have to try these made with avocado =)
Stephanie — March 29, 2011 @ 2:05 am
Can I use regular eggs or egg whites instead of egg substitute? If so, what's how many?
Ashlee Wetherington — March 29, 2011 @ 2:05 am
ok, thanks! i'll try using a milder tasting honey. DH and I love honey, so it sounds even better now 🙂
Erin — April 5, 2011 @ 1:17 am
As soon as I saw this image I though, "Oh! These look like the perfect consistency!" And then I saw the ingredients and had to do a double take. What a fascinating combination!
Julia Rose Q — April 5, 2011 @ 1:18 am
I made the brownies and they are great! Definitely would have no clue they were made with such healthful ingredients. I did find the flavor slightly "off" for my preferences, and I'm wondering if it's the coffee (I'm picky about coffee flavors). Is the coffee needed to overpower the the bean flavor, and if so, would another flavor (like hazelnut, or mint extract) work just as well?
abeautifulloveaffair — April 5, 2011 @ 1:18 am
Hi Cara,I'm so excited about trying these brownies! I'm a nutrition major with a serious sweet tooth, so I'm always trying to find creative, healthy ways to bake. Do you think I could use applesauce instead of egg substitute or would that throw off the balance of moisture in the recipe? Thanks!
Proud Italian Cook — April 5, 2011 @ 1:18 am
I would have never thought, but I take your word for it, they certainly look amazing!
Ashlee Wetherington — April 5, 2011 @ 1:18 am
ok, thanks! i'll try using a milder tasting honey. DH and I love honey, so it sounds even better now 🙂
Amelia — April 5, 2011 @ 1:18 am
Oh my goodness!! These look heavenly Cara! I have no doubt that they will be delicious, as everything else on your blog is. I will definitely be giving them a try this weekend.I sometimes sub light maple syrup for agave. Just a thought. Just an update on NROLFW: LOVE LOVE this workout. It gives me a whole new exercise high!
JackieA31509 — April 5, 2011 @ 1:18 am
Oh my…these look decadent. I am pretty sure I am going to try these. Just need to buy an avocado and black beans! They look ridiculously rich!
Ashlee Wetherington — April 5, 2011 @ 1:18 am
Holy cow! Those look so fudgy and decadent… I couldn't believe it when I read the ingredients! I'm definitely going to try these out this weekend! Do you know what would be a sub for the agave syrup though?
Dee — May 6, 2011 @ 6:18 pm
I just made these today, and they are fabulously fudge-y! I had to substitute a few things in: instead of eggs, I used ground flax; I had no instant expresso, so I brewed a shot of expresso and poured it in; I used 5 packets of splenda instead of the sugar; I used pure maple syrup in place of the agave; I also added a teaspoon of baking soda. I baked these for 35 minutes, but next time will bake them just a couple of minutes longer, as they weren't completely cooked through (but still decadently delish and devoured quickly:)) Thanks for sharing, I'm pretty sure I'll be making these for years to come.
Cara — May 6, 2011 @ 7:20 pm
Thank you Dee, it's so nice to hear this! Glad you liked the brownies.
Ali — July 20, 2011 @ 12:59 am
Have these in the oven right now!! The batter tastes like real brownies, I was so shocked!! It would be nice to find a way to substitute more agave for the white sugar without disrupting the consistency… but all in all, I am so impressed!! Can't wait to try them 🙂
nfiori — August 18, 2011 @ 2:20 am
Oddly enough, these look amazing!! And the ingredients are very readily available here in Miami. My only question for you is what kind of avocado did you use? The ones here are pretty big, but you may have used a smaller one. I really want to make these but I don't want to mess up the recipe!
Cara — August 18, 2011 @ 2:31 am
I used an average sized haas avocado. Glad you like the sound of this recipe, hope it's a success for you!
Marcy — August 30, 2011 @ 2:13 pm
I used this recipe for the crust of a fruit tart. It was soooo wonderful and worked perfectly!
Cara — August 30, 2011 @ 2:18 pm
What a great idea! Love it!
Goldloxx — September 19, 2011 @ 5:52 am
They look amazing and I want to try them! But, I cannot eat white sugar. I have everything else in my cabinet already (btw – instant espresso is easy to find at italian or gourmet markets). If you have any ideas about how to make them without refined sugar, I'm in!!!
Cara — September 19, 2011 @ 12:05 pm
Thanks for stopping by and your kind words! Which sweeteners do you typically use? I admit that I came up with this recipe before I started focusing on baked goods without refined sugar. Nowadays most of my recipes are sweetened with stevia. I'll have to work on revamping this one because I'd love to make it again myself!
Kasia — March 4, 2012 @ 7:15 am
I’ve just made this brownie and I have to say it’s surprisingly delicious!! And the feeling that you can eat something sweet without being burnt up with guilt is just great 🙂 I used red Kidney beans instead of black beans (I couldn’t find black beans in my local store – it’s not that popular in here – I’m from Poland) but it worked well too. 🙂
Cara — March 4, 2012 @ 5:23 pm
Glad you liked it! And nice to know it works with kidney beans, thank you!
Annabelle — April 20, 2012 @ 6:55 am
These are delicious! Made them tonight and love how they’re so chocolatey but not overwhelmingly sweet. Thanks for the recipe 🙂
Cara — April 20, 2012 @ 8:15 am
glad you enjoyed them, thanks for the feedback!
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