- 1 tablespoon organic chia seeds
- 1/4 cup + 2 tablespoons water
- 200g/7oz black beans, cooked and drained
- 133g/4.7oz chopped avocado flesh (from about 1 medium-size avocado)
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons stevia powder
- 2 tablespoons + 2 tablespoons (separated) chopped up vegan chocolate
- Preheat the oven to 350F/175C and line an 8"x8" baking tray with parchment paper.
- Grind the chia seeds down in a blender or with a pestle and mortar and pour them into the bowl of a large food processor with the water. Leave to sit for 10 minutes to thicken up.
- Add the rest of the ingredients, except the chocolate chips, into the food processor and blend for 2-3 minutes, until everything is totally combined. You'll probably have to scrape down the sides of the mixer a few times with a rubber spatula to make sure no avocado gets stuck.
- Stir 2 tablespoons of chocolate chips into the brownie batter and scoop it into the prepared pan. The batter will be thick.
- Sprinkle the remaining 2 tablespoons of chocolate chips on top of the batter and bake in the preheated oven for 20 minutes, until the tops of the brownies are just starting to dry out and harden.
- Leave the brownies to cool to room temperature for around 30 minutes then chill in the fridge for at least 4 hours before slicing and serving.
These brownies are definitely best eaten cold straight from the fridge. If you slice them up into individual servings and wrap them in plastic wrap, the brownies will keep perfectly well in the fridge for up to one week or in the freezer of up to six months,