Remember that photo of an avocado and black beans I posted on Thursday? Believe it or not, this is the product of those two ingredients (with a few more added in).
When I saw Cara’s recipe for black bean and avocado brownies, I knew I had to make them right off the bat. That is exactly what The Baking Duet is all about: experimentation and surprises. It also helped that the main ingredients are very readily available in South Florida…and our posts have been very Cuban-based lately. Did you notice that?
They tasted good, but they weren’t perfect. (Pictured above is the result of trying the recipe three times—the first two came out flat as a pancake).
I want to put my own twist on it and see if I can reduce the amount of white sugar in the recipe while maintaining that chocolate taste. I already have a few ideas up my sleeve. So keep in tune!
Note: Whatever you do, don’t use Cuban style black beans. I made the mistake of using that can in Thursday’s photo, but it’s seasoned with herbs and the taste will come out in the brownies. Sorry! Just use a can of Goya beans.