I recently brought these ooey gooey chocolatey brownies to a potluck to test them out. My tasters were flabbergasted to find out that they boast black beans as their main ingredient and that they manage to disguise half of an avocado. I made 4 batches. The first batch was bland, the second too dry, the third “too flaxy,” according to my sister, and the fourth, well… I think it turned out just right!
The real champion ingredient in these brownies is the black beans. Because they are starchy, they replace the need for flour, resulting in a higher protein and fibre content. And surprisingly, they add an incredible moistness that you won’t find in a flour-based brownie. My second favourite ingredient is avocado, providing heart healthy omega-3 fats, and also adding moistness. Chia seeds pack a punch of omega-3 fats, cancer-fighting antioxidants and fibre, as well as a very subtle crunch.
My favourite way to eat these brownies is cold, after they’ve been in the fridge. They will last for up to 5 days in the fridge and 3 months individually wrapped in the freezer.
Place all ingredients (except chocolate chips) into a food processor and puree until smooth.
Pour batter into a greased 9-inch square metal baking pan and sprinkle evenly with chocolate chips. Bake for 30 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a wire rack before cutting into squares.