Black Bean Brownies With Avocado Frosting
Bean Brownies

Black Bean Brownies With Avocado Frosting

  • July 2, 2022

These fudgy and delicious brownies are made healthier with black beans and a naturally-colored green frosting.Last week my mom made brownies when my girls were at her house.I can’t remember the last time I made brownies – seriously it could be years ago.We can’t detect either of the TWO secret ingredients in these brownies: beans or avocado.Place all the beans, and the rest of your ingredients in a high powdered blender (see below for recipe).If you are going to eat your brownies plain, you may want to add the higher amount of sweetener.Personally, I like my chocolate baked goods served with a tall glass of ice cold milk.To make the frosting, take a ripe avocado and beat it until it is very smooth. .

Black Bean Brownies with Chocolate Avocado Frosting

Black Bean Brownies with Chocolate Avocado Frosting

Black Bean Brownies with Chocolate Avocado Frosting

Let me introduce you to my favorite Black Bean Brownies with Chocolate Avocado Frosting.One of my favorite cooking challenges is finding new ways to incorporate good-for-you ingredients into my family’s diets.It’s not overly sweet so it’s an amazing afternoon treat or healthy dessert option for adults and kids.To start off, I like soaking the dates in hot water, pitted, while I prep the ingredients.While the brownies are in the oven, I whip up the frosting in a small food processor, or use the blender again (I’m just too lazy to wash it).For this recipe I always end up with a little extra frosting which my toddler and I just eat with spoons or smear over a graham cracker.Portion wise I like making these brownies in a loaf tin because my toddler and I enjoy having little squares of these.Plus I don’t like letting them sit longer than 3 days in the fridge due to the avocado frosting.I can honestly say that for a strange sounding recipe, black beans in brownies, this is a total winner!1/4 teaspoon pure vanilla extract Instructions Preheat oven to 350F.In a small bowl, soak the pitted dates in hot water to soften.For the frosting, add avocado to a food processor or blender and blend until smooth.Spread frosting over cooled brownies and sprinkle with a tiny bit of flaky salt if desired.Notes Frosting will make about a cup which is more than you need so I like to eat the rest on toast or with graham crackers.Recipe adapted from the loveliest family food blog Green Kitchen Stories. .

Black Bean Brownies

Black Bean Brownies

Black Bean Brownies

Because just making brownies with black beans was not enough, I had to go ahead and add a little frosting.These black bean brownies are fabulous without it, so feel free to enjoy these sans frosting.My kids are going to grow up thinking it’s the norm to make brownies with black beans and frosting with avocados.I also have this black bean brownies recipe, which is a little different and has avocado baked right in as well.15 ounce can black beans, drained and rinsed very well 2/3 cup rolled oats.coconut oil 1/4 cup unsweetened cocoa powder, regular or dark.unsweetened cocoa powder, regular or dark 2/3 cup sucunat or coconut sugar.sucunat or coconut sugar 1/4 cup maple syrup.baking powder 1/4 cup mini chocolate chips, melted.Place all ingredients, except the unmelted chocolate chips, into a blender or food processor and blend or process until the mixture is well-blended and the beans and oats are totally broken down.Add the remaining 1/4 cup unmelted chocolate chips to the batter.Spoon the batter by the heaping tablespoon to the mini muffin pans.Bake until the tops are set and a toothpick stuck in the center of a brownie bite comes out clean, about 15 minutes.If you choose to purchase through those links, I will receive, at no extra cost to you, a percentage of the sale. .

Healthy Black Bean Avocado Brownies

Healthy Black Bean Avocado Brownies

Healthy Black Bean Avocado Brownies

Before that happens though, we really need to discuss my new and improved dairy free and gluten free black bean brownies made with AVOCADO instead of butter, coconut sugar and a tiny bit of coconut oil.I wanted to bring you an updated version with a few simple small changes that take the brownies to the next level wholesome chocolate goodness.I used eggs with the yolk, a little extra coconut oil, less sugar and just a tiny bit less cocoa powder.Flourless Chocolate Chip Chickpea Blondies {vegan, gluten-free & healthy}.1/3 cup chocolate chips + 2 tablespoons for topping Instructions Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.If the batter is WAY too thick and won't process then add in a teaspoon or two of water.Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips.Bake for 25-35 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack.Cool pan completely on wire rack then cut into 12 delicious large brownies!Recipe by: Monique Volz // Ambitious Kitchen | Photography by Sarah Fennel. .

Black Bean Brownies with Lime-Avocado Frosting

Black Bean Brownies with Lime-Avocado Frosting

Black Bean Brownies with Lime-Avocado Frosting

Maybe you’ve always been generous—the true test comes now.Will you offer these dangerously delicious, so-good-you-could-eat-them-all brownies to friends and family or will you hoard them for yourself?They’re made with black beans and avocado, so you don’t have to worry too much about digging in for seconds or thirds and neither do your guests!1-1/2 cups (canned) black beans, drained and rinsed.1/4 cup coconut oil, plus extra to grease pan.1/2 cup organic cane sugar. .

How To Make Chocolate Avocado Frosting

How To Make Chocolate Avocado Frosting

How To Make Chocolate Avocado Frosting

This easy chocolate avocado frosting recipe will surprise pretty much everyone.It is also excellent for frosting cakes or cupcakes, spreading on sliced bananas, or using as a dip for strawberries.Because it’s free of processed ingredients, trans fats, and preservatives, it’s best to make up a batch of this avocado frosting right before you plan to use it.optional 2 tbsp oil Instructions Be sure to use soft, ripe avocados.Combine all ingredients in a food processor or blender until completely smooth.Because of the lack of preservatives, it’s best to make up a batch of this avocado frosting right before you plan to use it.Leftovers can be stored in the fridge for a few days and will still taste delicious, but color and texture are best immediately after blending. .

Black Bean Brownie Bites with Hemp Seed Frosting – Kelly Jones

Black Bean Brownie Bites with Hemp Seed Frosting – Kelly Jones

Black Bean Brownie Bites with Hemp Seed Frosting – Kelly Jones

You all must be devastated by the fact that these delicious black bean brownie bites contain tons of nutrients.I like this bite-size version of the recipe even better cause they make for a convenient on-the-go snack, and extras can easily be stored in the freezer.These black bean brownie bites are sweetened only with dates and get their amazing fudginess from avocado and ground chia seeds.The texture is everything you want from a brownie, with plenty of nutrients like fiber, ALA omega 3s, and polyunsaturated fats.Without powdered sugar, I thought it would be hard to get that craveable fluffy frosting texture, but the consistency is just right and complements the black bean brownie bites perfectly.Print Recipe Pin Recipe Prep Time 6 mins Cook Time 14 mins Course Dessert, Snack Cuisine American Servings 32 brownie bites Ingredients 1x 2x 3x Brownie Bites 1 can black beans rinsed and drained.Add beans, avocado and dates to a food processor or high quality blender and pulse until well combined.Add cacao powder, chia eggs, vanilla and milk and pulse until smooth.While brownies are baking, make the frosting: Pulse hemp seeds, maple and vanilla in food processor until creamy, roughly one minute. .

Flourless Peanut Butter Swirl Black Bean Brownies

Flourless Peanut Butter Swirl Black Bean Brownies

Flourless Peanut Butter Swirl Black Bean Brownies

I originally had intended these to be more of a cupcake topped with the most luscious of peanut butter frostings going.Things took a turn for the worst after about 10 minutes in and I ended up adding in some gluten free AP flour and we are now enjoying that frosting as cookies.A little while ago I posted a no bake peanut butter cheese cake parfait on Instagram… clearly, I am still drooling over it and figured it would make the best frosting to top my insanely dense cupcakes with.The worst part being, I was right in the midst of my luscious peanut butter frosting disaster right when our friends and family who I was supposed to serve these wonderful cupcakes with the luscious peanut butter frosting to were walking in the door.It was a super low-key thing that turned into a really, really great day… minus the brownie cupcakes and luscious peanut butter frosting.Thankfully, everyone was pretty stuffed after a huge lunch of all things BBQ that no one was really into having dessert but I still think the most delicious brownie cupcake with luscious peanut butter frosting would have just been the icing on the cake to a really great day.It’s super easy to do to – just drop little dots of peanut butter all over the brownie batter in the pan and use a knife or a toothpick (or anything kind of pointy) to swirl it into a beautiful design.Or my other favourite way to eat these Peanut Butter Swirl Black Bean Brownies – with a scoop of vanilla ice cream!Yield: 9 - 16 brownies 1 x Print Recipe Pin Recipe Description Rich and fudgy black bean brownies swirled with peanut butter swirl are a delicious dessert or snack.fine sea salt 1/4 cup homemade peanut butter Instructions Preheat oven to 350F and spray an 8×8 baking pan with oil or grease with a little bit of butter or line with parchment paper.Add the black beans, eggs and oil to the food processor and blend until fairly smooth, about 1 minute.Add the sugar, cocoa powder, vanilla, milk, baking soda and salt and continue blending, scraping down the sides as needed, until very well incorporated, another minute or so.Drop small blobs of the warm peanut butter all over the brownie batter.Bake for 30-34 minutes until brownies spring back when pressed with index finger and a toothpick comes out with just a few moist crumbs. .

Chocolate Frosting with a Whole Food Twist

Chocolate Frosting with a Whole Food Twist

Chocolate Frosting with a Whole Food Twist

It is not that we aren’t grateful for adulation – not at all, please don’t stop – but we can be a bit awkward and weirdly shy.My schtick is that I hem and haw and say something like “oh, it doesn’t have enough salt in it,” or “it was in the oven about five minutes too long” (that was yesterday’s rebuttal to the lemon polenta cake I brought to a class).To some this may smack of false modesty, but I am sure that the majority of the time most of us praise-rebuffers are not fishing for compliments: we genuinely don’t think our offering is worthy of special mention.Some of you will have made avocado frosting – and that’s really tasty stuff – but recently while cooking some black beans up for a savoury dish I just thought, why not?They are awesome in black bean brownies (I’ll post my own version soon), so why wouldn’t they be good in something else in the chocolate-cocoa canon?I knew it would need a wee help with the texture – a bit ‘floury’ on its own – so I added a little peanut butter (although cashew would be even better as it is milder).Melted good quality chocolate in place of the nut butter would be divine, but I wanted to see how ‘pure’ I could get it.It IS a bit nutty, and I wouldn’t recommend whacking it on anything too healthy (date-sweetened oat & chia cookies need not apply), but I think it would be a fun frosting on homemade chocolate cake, fairy cakes, anything with a nut or coffee flavour in need of frosting, even a dip for fresh fruit (it was nice with banana slices).I frosted up chocolate and beetroot muffins for a few nutrition groups and no one guessed the surprise healthy ingredient.Spread it on a decadent cake for a kind of calorie and fat balancing act, or do what we do and use it on my beetroot chocolate cake/muffins.¼ tsp vanilla powder or paste (extract is to strong here – you taste the alcohol).I’ve given the recipe sharing a break for a couple of weeks but this week I would like to include this unusual sweet over at Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays, and to Heather for her Sweet Wednesday Link Party. .

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