Black Bean & Avocado Brownies

 

I want to make these! 

1.  how many eggs can I use, I use eggs not egg subs (no allergies to them) or would real egg jeopardize it?

2.  can I use maple syrup for the agave? Or will it compromise it.

3.  Cannot do espresso (no coffee in any form) what can I sub.

What should the consistency be before cooking it?

Thanks, this looks like a very high (good fat) protein in the form of a brownie and although Indy wouldn’t touch my chocolate cake (that I painstakingly made 100% allergy free) he may eat a brownie.  If not hey I have a plate of brownies.   Plus avocados are way sell here right now along with apples.   98cents a pound!!!!!!!!!!!!!!

Black Bean & Avocado Brownies

carascravings.blogspot.com 1 (15.5 ounce) can black beans, rinsed and drained 3/4 cup egg substitute 1/4 cup agave syrup 1/2 of a ripe avocado (60gm) 6 tbsp cocoa powder (30gm) pinch of salt 1 teaspoon vanilla extract 6 tablespoons white sugar (75gm) 2 teaspoons instant espresso Preheat oven to 350 degrees F. Line an 8x8" pan with parchment paper. Combine black beans, egg substitute, agave syrup, and avocado in food processor. Blend for a few minutes, until completely smooth. Add remaining ingredients and continue blending until fully combined, stopping once or twice to scrape down the sides of the bowl. Spread into parchment-lined baking dish. Bake for 30-33 minutes, or until a toothpick inserted in the brownies comes out clean. These are best if you let them sit overnight before slicing and enjoying! Nutritional Info Servings Per Recipe: 12 Amount Per Serving Calories: 98.0 Total Fat: 1.2 g Cholesterol: 0.0 mg Sodium: 134.6 mg Total Carbs: 19.5 g Dietary Fiber: 2.7 g Protein: 4.2 g

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