I have a ton of frozen bananas in my freezer. Lately my boys haven't been eating them so I peel and throw them in the freezer. You would think I would learn and buy a smaller bunch. Or maybe I was unconsciously preparing myself for these brownies...
Either way, I put them to good use yesterday evening. I got the baking itch and I scratched it with chocolate and bananas! Now here is the thing, I LOVE chocolate. Like the kind of love where you eat unsweetened baking chocolate. That's how much I love it. These brownies are perfectly sweet for me (with a strong banana flavor), but I have included variations if you feel you need a bit more sweetness (or less banana). I had intended to keep these for snacks but when I went to make breakfast today, they were calling my name...
Dark Chocolate Black Bean (Breakfast!) Brownies
1 (15 oz) can black beans, rinsed and drained
5 ripe bananas
1/2 cup ground flaxseeds
1 ripe avocado
1/2 cup water
1 tsp baking soda
1 tsp baking powder
1 heaping tbsp cinnamon
1 tbsp vanilla extract
1/2 cup cocoa powder
3/4 cup brown rice flour
Preheat oven to 375 degrees F. Combine black beans through vanilla in a high powered blender (I use a Blendtec) and blend to combine (I use the batter setting). Add cocoa powder and brown rice flour and pulse until incorporated. Blend again until well combined (again, I use the batter setting). Pour into parchment lined 9x12 pan and bake for 35-40 minutes. Will be very soft in the middle.
Now, if you want more sweetness and less banana, use 2-3 bananas and add 1/4-1/2 cup honey or maple syrup. Also feel free to add 1 cup of mix-ins. Some that I think would be amazing (and may try next time) would be dried cherries or blueberries, dark chocolate chips, walnuts, pecans, peanuts (!!), almonds, pumpkin seeds or chia seeds (which may make them more firm then gooey). Or if you love simplicity like me, bake as is above and smear with a little peanut butter :).
These are super gooey and I hope you love them!
Emily Fonnesbeck RD, CD, CLT