Skinny Matcha Molten Lava Cake
If you haven’t seen or tried yet, Spot Dessert Bar (located in Manhattan and Queens) makes this crazy, gooey molten lava cake with a river of matcha flowing through it when you slice it open. So today, I made a Skyler Swap version that’s truly all natural. Get ready for it…. I made an avocado, black bean, and banana brownie with a dark chocolate drizzle and matcha powder coating. Yes. Black. Beans. I will take my fiber like this ANY DAY.
I want to note that this will bake until crispy, but the middle may stay softer. I wanted this with this recipe because I wanted to mimick that gooey result I saw at Spot Dessert Bar. If you want it firmer, cook longer!
Matcha Molten Black Bean Brownies
- 1 cup black beans drained
- 1 ripe avocado *this can be a good way to use overly ripe, browned avocadoes
- 1 banana ripe (can also be overly ripe)
- 1 cup cocoa powder
- 1 egg
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 2 tbsp raw unfiltered honey
- 1/4 cup dark chocolate chopped
- 1/4 cup dark chocolate melted
- 1 tbsp matcha powder
- Preheat the oven to 350 degrees.
- In a food processor, combine the beans, avocado, banana, cocoa powder, egg, baking powder, vanilla extract and honey.
- After well blended, put the contents in a mixing bowl and fold in your chopped dark chocolate chunks.
- Pour the mixture into a greased 8×8 brownie pan and bake for 20 minutes, until browned or crisp. The middle may be gooey-er. If you want it more firm, bake for 30 minutes. After you remove from the oven, let the brownies cool completely so they are able to set up.
- Top with the melted dark chocolate drizzle and matcha powder.