June 2013 - Toronto ON
Updated September 2021
Updated May 2022
I have been making these long before we became a gluten-free kitchen!
This recipe gets updates as I find new additions.
Recipe and image source
Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan or 9 inch round.
Place all ingredients except the chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. Pour into prepared pan, sprinkle with chocolate chips, nuts, or swirl in peanut butter and bake for 35-40 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 16 squares.
Recipe and image source
- 1 (15.5 oz) can black beans, rinsed and drained 398 gram can works
- 1 egg plus 2 egg whites 1 tbls liquid egg white = 1 egg white OR use 1/4 cup applesauce = 2 egg whites OR 6 tablespoons aquafaba (juice drained from the black bean can) = 2 egg whites
- 1/3 of a large ripe avocado 50 grams
- 1 teaspoon olive or canola oil
- 1/3 cup, plus 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar or sugar substitute of choice I use a little less
- 3 tablespoons chocolate chips
- chili or cayenne OPTIONAL
Make a caramel whisky sauce
Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan or 9 inch round.
Place all ingredients except the chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. Pour into prepared pan, sprinkle with chocolate chips, nuts, or swirl in peanut butter and bake for 35-40 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 16 squares.
NOTE sometimes I like peanut butter and chocolate chips. In that case swirl in peanut butter THEN sprinkle chocolate chips.
Tahini is also a good swirl addition.
Sea salt can be sprinkled on top.
