Growing up, my mom dragged me with her to countless craft fairs. I say “dragged” because these were not events I enjoyed—pottery and wreaths could in no way compete with Pokémon and Barbies. I shouldn’t have complained because my mom also took me to exciting places like New York City and Ireland as a kid, but I complained anyways. Ok, to be fair, I was a pretty good sport, but after about two hours of crafts I’d become a little sullen.
Once while getting in the car after a crafts fair, I learned we would be heading to a second crafts fair. It was in that moment I heard myself say, with venom in my voice, “When I become old enough to drive, I’m going to drive you by all the crafts fairs and I’m not going to stop at any of them.”
Well, a few weeks ago, my mom and I went to two craft fairs—and I drove. I don’t consider them to be the torture I once did; pottery and wreaths are pretty cool, though viewing them is still not among my favorite activities. Aside from a car, the other thing I now have as an adult is a wallet, so I suggested lunch at my favorite Mexican Restaurant to break up the two craft fairs.
It was when the tuna ceviche with mole sauce and avocado, along with a side of rice and beans were delivered that I had an epiphany. Mexican-inspired healthy brownies! Don’t worry—the tuna was the element I left out. But, avocado, black beans, and chocolate all made it into my blender. I knew I had to use my Vitamix to puree the black beans, and out of sheer brilliance (i.e., laziness), I ended up blending up all the ingredients in the blender and hoping for the best. Well, these brownies are the best (reference title of recipe below;)), not to mention they are SO easy to make.
I added cayenne to the brownies for a small kick (really, the amount of spice is minor), but if you’re like my mom, you may not like spicy things at all. To that I say, leave it out—these are your brownies, and don’t let anyone tell you differently. That said…the inclusion of the black beans is non-negotiable! You may be thinking “Well, since my low tolerance for spice is already out there, maybe I’ll omit the black beans too because those may be strange”. No, open that can of beans. For one, they are acting, in part, as the “flour” in this recipe and: you can’t even taste them. I promise.
What you can taste is chocolate. These brownies are moist and very chocoaltely because I cannot stand a crumbly flour-tasting brownie! In addition to tasting awesome, the Mexican-inspired ingredients are also good for you. The avocado and black beans are loaded with healthy fats, fiber, protein, and vitamins.
Mex Best Blender Brownies:
(Makes one 8×8 inch pan)
What You Need:
½ cup melted dark chocolate chips/chunks
¼ cup avocado
1/3 cup canola oil
½ cup agave syrup
2 tsp vanilla
½ cup canned black beans, drained
½ cup cocoa powder
½ tsp baking powder
½ tsp salt
¼ tsp ground cayenne (optional)
First… Preheat oven to 325 degrees.
Second… Melt chocolate chips. Microwave chips in a small bowl for 30-second increments and stir each time the timer goes off. Continue until chips are melted. This should take about two minutes.
Then… With blender on high, blend all ingredients for about a minute.
Fourth…. Grease your brownie pan.
Next… Pour batter into prepared pan.
Finally… Bake for about 25-30 minutes or until toothpick inserted in center comes out clean.
- ½ cup melted dark chocolate chips/chunks
- ¼ cup avocado
- ⅓ cup canola oil
- ½ cup agave syrup
- 2 tsp vanilla
- 2 eggs
- ½ cup canned black beans, drained
- ½ cup cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground cayenne (optional)
- Preheat oven to 325 degrees.
- Melt chocolate chips. Microwave chips in a small bowl for 30-second increments and stir each time the timer goes off. Continue until chips are melted. This should take about two minutes.
- With blender on high, blend all ingredients for about a minute.
- Grease your brownie pan.
- Pour batter into prepared pan.
- Bake for about 25-30 minutes or until toothpick inserted in center comes out clean.