Avocado and Kidney bean Brownies

I put Avocado in Brownies and it worked. It began when I came across a suggestion to substitute avocado for butter in baking, not make the baking healthier, but also to make the recipe dairy free. Likewise I read on t’internet about how kidney and black beans can be used as a replacement for flour in some baking recipes. Never one to shirk from a challenge or do things by halves (and with gluten free and dairy free friends) I decided to combine the two. Would it be possible to make brownies without the seemingly moreish creating factors of dairy and gluten? and possibly end up making the brownies that little bit healthier as well? Apparently so. I am not denying they are not quite on par with orgasm in the tin that is salted caramel brownies… but they are dense, very fudgy and most importantly chocolatey goodness.

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Makes 12
225g 85% dark chocolate
Large pinch of sea salt
1x 400g undrained tin of red kidney beans or black beans
1 small, ripe avocado
2 eggs
225g white sugar
2tsp vanilla extract

1. Drain the kidney beans and bat dry with kitchen towel, to make the beans as dry as possible.
2. Place beans into a food processor and blitz.
3. Add eggs, sugar, vanilla extract and avocado and blitz till mixture is smooth.
4. Meanwhile melt chocolate with sea salt. Add to the mixture and blitz again to a thicker, cake mix like consistency.
5. Spoon into a parchment-lined square tin. Bake for 25-30 mins at 160 oC, until the top is hard but the brownies are still soft underneath. Leave to cool and serve.

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