Bomb Ass Brownies

December 27, 2017

Sweet potato and black bean brownies with Avocado Icing: Makes 12 Servings

Sneaking as many health foods into this veggie based fudge brownie recipe.  On top of being gluten-free, the icing is primarily mashed avocados and the majority of the brownie is sweet potatoes and black beans.  If you or your kids like chocolate, you will love this dessert.

Brownie Ingredients:

-2.5 tbsp. chia seeds

-one 15-ounce can of black beans ( drained and rinsed )

-2 cups of almond flour

-1 cup of peeled roasted sweet potato

-1 cup of almond milk

-2 tbsp. coconut oil

-1/2 cup maple syrup

-8 tbsp. raw cocoa powder

-pinch of salt

-1/2 cup of cocoa nibs ( blend only half and save other half to mix in at the end )

Brownie Recipe:

1. Soak the chia seeds in 3/4 cups of water for at least 30 minutes.

2. Preheat the oven to 350’F.

3. Place all of the ingredients ( except half of the cocoa nibs ) in a food processor and blend until smooth.

4. Stir in the other half of the cocoa nibs until evenly mixed into the batter.

5. Line a baking dish ( ideally 12” x 8” x 2” ) with parchment paper. ( NOTE – Using a deeper shape might make your brownies too soft in the middle )

6. Our the batter into the baking dish and spread out evenly

7. Bake for 50 minutes or until a knife comes out almost clean.

8. Let the brownies cool so they can properly set, about 45 min – 1 hour.

9. Store in an airtight container for about 5 days.

Avocado Icing Ingredients:

-2 ripe avocados

-2 tbsp. maple syrup

-5 tbsp. cocoa powder

-1 pinch of salt

-1 tsp. vanilla powder

Avocado Icing Recipe:

1.Whip the avocado, salt, vanilla and maple syrup until well blended

2. Add the cocoa powder slowly until you get a thick chocolate sauce. Be sure to get out the clumps before adding more cocoa powder.

3. Ice your brownies!

NOTE – You can also decorate with sprinkles or I like to use dried flower petals with a sprinkle of salt


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