Breakfast Brownies
13 ingredients
7 steps
Ingredients
- 1 egg + 2 egg whites
- 1/2 avocado a large, very ripe!
- 1 teaspoon coconut oil
- 2/3 cup cocoa powder good-quality
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon instant coffee
- 2 teaspoons vanilla
- 1/2 cup light brown sugar
- 15 ounces black beans can of, sodium free, rinsed and drained
- 1/3 cup chocolate chips plus more for topping {optional, but come on}
- 1/2 cup shredded coconut {this is the amount if you want entire batch of coconut - I used 1/4 c for the half-coconut, half-plain version}, plus more for topping {optional}
Directions
-
1Preheat oven to 350.
-
2Grease an 8x8 or 9x9 baking pan with coconut oil (I used it when in solid form, with a paper towel).
-
3Place all ingredients besides chocolate chips into food processor. Process until ingredients form a smooth batter, about 1 minute; stop and scrape down the sides and make sure everything is incorporated; process again.
-
4Empty the batter into a mixing bowl and stir in 1/3 cup chocolate chips, and coconut if using.
-
5Pour the batter into the prepared pan, sprinkle with chocolate chips and coconut, if using.
-
6Bake for 25-35 minutes or until the brownies look a little puffier and start to crack a bit.
-
7Cool pan completely. Cut into 16 squares, and keep whatever is not eaten after the day of baking in the refrigerator.
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