I made the recipe, tasted a crumb, declared it a success, and went bounding to find my husband. I just KNEW he would be in love with this recipe and totally fooled when it came to the ingredients. I, of course, would never divulge the ingredients.
You know when you’ve planned a bit surprise and you can just barely keep it in? You’re all giggly and jumpy. That’s how I was. And he knew something was up. And he knew it has something to do with the brownie I was practically shoving down his throat.
As a result of me totally blowing the delivery I ended up with a wonderful batch of homemade brownies all for myself.
Brownies that were laced with black beans, avocados, cashews and studded with chocolate chips. Damn good brownies, regardless of the high fiber content.
Oh people will say: “If I’m going to spend calories on a brownie, it is going to be a BROWNIE and not some legume filled impostor.”
Those people might be beyond converting. People like me, though, who are curious and don’t mind experimentation, eating healthfully whenever possible, and expanding culinary boundaries will love this gluten free brownie recipe. More protein packed and more filling than the average brownie, you won’t even think about the sugary, floury alternative.
Black Bean Avocado Brownies (Adapted from The Way the Cookie Crumbles, who adapted a recipe from multiple sources)
- 1/2 cup salted, roasted cashews
- ½ cup (3.5 ounces) sugar
- ⅛ teaspoon table salt
- 1 (15-ounce black) beans, rinsed and drained
- 2 ounces avocado flesh (about ½ an avocado)
- 1/3 cup chocolate chips
- 2 tablespoons Dutch-processed cocoa powder
- 1 tablespoon water
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- 2 large eggs
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Coat an 8-inch square baking pan with vegetable oil spray.
- Process the cashews, sugar, and salt in a food processor until the almonds are finely ground, about 2 minutes.
- Add the beans and avocado; process until the beans are smoothly pureed, 4-5 minutes.
- Add the salt, chocolate powder, vanilla, baking powder, and hot water to the bean mixture and process to combine fully.
- Add the eggs; process for 30 seconds, stopping twice to scrape the sides of the bowl. Fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Cool completely before enjoying.
I remember when I was first getting into cooking, I was obsessed with the thought of getting a food processor. The Omnivore would be on his way to Lowe’s and I’d go along for the trip to the home improvement store for the sole reason of looking at food processors.
I’d bookmark recipes that I thought could only be made with a food processor (which obviously isn’t true as amazing things have been made for centuries without food processors) and then talk incessantly about them.
This recipe is one that I’d file under “food processor” and if you are on the fence about making the purchase, this should send you over the edge. I’ve made broccoli pesto before but this one definitely has a different spin. It is more chunky than saucy and more complex and varied. I used chick peas for bulk and protein but I don’t see why a cup or so of shredded chicken or even cooked shrimp couldn’t work.
note: I enjoy the sharp taste of raw garlic. If you do not, saute it briefly to mellow it. The avocado is not a noticeable taste but adds a nice silkiness. If you don’t have one on hand, feel free to omit and replace with additional water as needed.
- 1 lb broccoli crowns (about 2 large)
- 2 cloves garlic
- 1/2 tsp salt
- 1 tablespoon lemon juice
- 1/2 avocado
- 1/3 – 1/2 cup water (reserved from boiling florets)
- 2 cups chick peas
- 4 ounces goat cheese
- 16 ounces pasta, cooked according to directions
- Boil or steam broccoli until tender, about 4 minutes, reserving 1/2 cup cooking water.
- In a food processor, combine strained broccoli, garlic, salt, lemon juice, avocado.
- Stream reserved water into food processor until you reach your desired consistency. Taste for salt.
- Combine pasta with broccoli pesto and chick peas in a large bowl.
- Serve, dotting plates with goat cheese.
I sat down to write this blog post and immediately tried to recall the last time I saw Krystal as a way to introduce the cupcakes I made for her virtual baby shower.
Then I realized that actually I’ve never met Krystal. Oddly, I totally feel like I have! I’ve watched her blossom into an awesome mother to their 1 year old little girl; she’s given me advice about what to order at In-N-Out; I’ve seen her excitement swell over the upcoming birth of her baby boy.
I decided to make a recipe for Krystal’s virtual baby shower that Krystal might find useful now that she’s a mom of two under almost-1-year! This recipe makes a small batch of cupcakes, requires no mixer, and is surprisingly delicious. The cupcakes bake up in 11 minutes flat, dome perfectly, and quench any craving for sweets.
Krystal and Eric, enjoy your new family of four! To see more participants in Krystal’s virtual baby shower, check out Eva Bakes.
Vanilla Cupcakes for Two (slightly adapted from How Sweet Eats)
- 1 large egg white
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 3/4 teaspoon vanilla
- 1/4 cup flour
- 1/4 heaping teaspoon of baking powder
- pinch of salt
- 1 1/2 tablespoons milk
- Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
- In a medium bowl, whip egg white and sugar with a whisk until combined and frothy.
- Add vanilla and melted butter and stir until mixed.
- Add flour, baking powder and salt and whisk until smooth.
- Stir in milk.
- Divide batter equally between the 2 cupcake liners.
- Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.