Avocado Black Bean Brownies (Really)

Sometimes a recipe comes a long that I’m not sure it’s real. Sometimes its just stupid delicious. Sometimes it’s just too easy to be true. Every once in a while it’s healthy but also super awesome tasting.

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This recipe is all of those things and more. Soooo much more.

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Like for real you guys. I know you just read that title and were either A) totally grossed out, B) intrigued but still pretty grossed out or C) thought I was kidding. I’m so serious about these being super delicious that it’s not even funny. You need to try them. I think these are the best tasting brownies I’ve ever made, which is not a statement I throw around very often.

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There is no flour or butter in these beauties (the beans do the work of the flour, the avocado of the butter), and tons of fiber and healthy fats. Using dark cocoa powder and chocolate chips also adds antioxidants. These are gluten free and could easily be made vegan if you use an egg substitute in place of the eggs. Sounds kind of wonderful, right?

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These come out of the oven as dense, fudge morsels of chocolate heaven. They’re honestly amazing. And the best part? You can eat a whole bunch of them and not feel even a little guilty. Please, you guys, trust me on this one and make these, like, STAT. Ok? Ok.


Prep time: 10 minutes | Bake time: 25-35 minutes | Total time: 45 minutes (plus cooling)

Yield: About 12 large brownies

  • 1 can black beans (15 oz)
  • 1/2 of a large ripe avocado
  • 1 egg
  • 2 egg whites
  • 2/3 cup brown sugar
  • 2/3 cup dark cocoa powder
  • 1 tsp olive oil
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 cups mini chocolate chips (these melt in to the batter and make it even MORE fudgey) plus more for sprinkling

Preheat oven to 350 º F. Grease a 8×8 or 9×9 pan and set aside. In a food processor or blender blend all ingredients except for the chocolate chips together until smooth. Fold in chocolate chips. Spoon entire mixture to your prepared baking pan and spread evenly. Top with chocolate chips if desired. Bake for 25-35 minutes until middle is set and cracks begin to appear in the top. Remove from oven and serve warm, cool, frozen, naked, with ice cream, whatever! Just enjoy (I know you will!).

Adapted from Ambitious Kitchen.


Blueberry Cheddar Dip

I’ve been having a problem with dips lately. Particularly the hot ones.

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It seems that I have absolutely no self control around them. When they come out of the oven I must taste them immediately. Like righthissecond.

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Then I burn my mouth. Every time. You’d think I’d have learned my lesson by now, but no.  No, I must still have my dip absolutely as soon as possible. I guess I should start making worse tasting dips.

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No such luck with this one. It’s a little out there, but I had to try it. I’m obsessed with the sweet-salty combination of fruit spreads and cheese on crackers, so I knew this blueberry cheddar dip would be a winner. I was so right. I love it when I’m right.

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The cheese is cream and slightly salty, with a hint of warmth from the nutmeg. The blueberries bake up and burst in your mouth when you bite in to them. The texture and flavor combo is killer, ten times better than regular cheese and crackers. I know… I didn’t think that was possible either.

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Seriously, you guys, do not be skeptical of this dip. It’s different but delicious and was thoroughly enjoyed by all. And it’s like the easiest dip to make, ever.

Just try to  learn from my mistake and wait a few minutes before spooning it into your mouth.


Prep time: 5 minutes | Bake time: 25-35 minutes | Total time: 30-40 minutes

  • 1 pint blueberries
  • 8 oz cream cheese at room temperature
  • 12 oz white cheddar
  • ½ tsp nutmeg
  • Whole wheat crackers, for dipping

Preheat oven to 400 º F. In a bowl, mix together the cheddar, cream cheese and nutmeg. Gently fold in the blueberries. Spoon mixture into serving dish (I used an 8×8 pan). Bake for 25-35 minutes until the top of the dip is golden and bubbly. Let cool for 5 minutes and serve with your favorite crackers or bread.

Adapted from How Sweet Eats

Blueberry and Corn Salad

Ok, I know this sounds weird.

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Blueberries and corn? Jalapenos? Onions? Honey? Whhaaattt?

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But oh my gosh you guys this salad was out of control delicious. I had seconds and thirds and maybe even tried to lick the  dressing off the bottom of the bowl. I’m legitimately proud of myself for sharing this with anyone else.

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The sweetness of the corn and blueberries was cut perfectly by the spiciness of the jalapenos. The cucumbers were super refreshing and the honey, lime and cumin dressing added a just little warmth. This salad is basically the definition of summer.

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Make this for you next party, or just keep in it your fridge and eat it for your next 6 meals in a row (you will not get sick of it, I swear). This summer salad is so unique and addicting, and will be a huge hit no mater what you do with it.

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Prep time: 20 minutes + marinating time

Yield: about 6-8 servings


  • 5 ears of fresh corn, steamed and cut off the cob (grilled would be delicious, too!)
  • 1 pint blueberries
  • 1 cucumber, sees removed, diced
  • ¼ red onion, diced
  • 1/3 cup cilantro, finely chopped
  • 1 jalapeno, diced, seeds removed


  • 2 tbs lime juice
  • 1.5 tbs honey
  • 1.5 tbs olive oil
  • ½ tsp cumin
  • ½ tsp garlic salt

Cook corn on the cob and then remove from cob and place in a large bowl. Add blueberries, cucumber, onion, cilantro and jalapeno and mix.

In a small bowl, whisk together all the ingredients for the dressing. Pour the dressing over the salad. Let salad marinate for a few hours before serving, up to 24 hours.

How easy is that? (Love ya, Ina)

Adapted from Better Homes and Gardens