Healthy Black Bean Avocado Brownies that are so simple, and unbelievably fudgy and decadent. Only 3 simple steps to make, gluten-free, no refined flour or sugar, and a great way to get your kids to eat more protein and fiber!
I am not a big dessert person, but brownies I love! Top with some creamy vanilla ice cream and it is the perfect dessert in my book! My kids also love brownies and it is always a good opportunity for me to sneak in some healthy goodness.
These Black Bean Avocado Brownies are the perfect recipe to get your kids to eat more protein, fiber and good fat!
Hearty black beans pureed into a creamy mixture with ripe avocados, eggs, cocoa powder, coconut oil, baking powder, vanilla, and chocolate chips. Blend it all in the food processor, pour the batter into a pan and bake until super fudgy and crazy delicious!
What to expect from these Black Bean Avocado Brownies
- Super fudgy and decadent – everything I want in a brownie.
- No flour and no refined sugar and nobody will ever know!
- Just sweet enough and so moist from the combo of the avocado and black beans.
- No taste of the black beans whatsoever! My kids ate these up and loved them! I have never been so happy about them eating a brownie! Haha!
- Straightforward recipe – Only three steps to make!
How to make black bean avocado brownies
- Puree the black beans, add in the avocado, eggs, vanilla, coconut oil, cocoa powder, baking powder, sugar, and a pinch of salt and mix to combine into a chocolatey amazing batter.
- Fold in the chocolate chips.
- Pour into a sprayed baking pan, top with more chocolate chips, and bake in a 350 degree F oven for 35-40 minutes, until a toothpick inserted in the center comes out with slightly wet crumbs.
- Let cool for at least 25 minutes, slice and serve.
These babies are what brownie dreams are made of. Perfect with a nice glass of red wine or even tea. So good that my husband nearly ate the whole pan! He did just run a 100-mile race so I guess he earned it.
How to store homemade brownies
Storing brownies is easy. You can store them for a few days or freeze them for up to 2 months!
To store these brownies for a
To freeze these brownies – After they have cooled completely, wrap each brownie in plastic wrap, then parchment paper and store them in a freezer-friendly container in your freezer for up to 2 months.
To defrost – Simply leave them in the fridge overnight or on the counter for about 20 minutes.
If you like these brownies, you will love these healthy fudgy brownies that are also very easy to make and also have no refined sugar or flour.
Tips for making black bean avocado brownies
- Rinse the black beans well – strain them, then rinse them for at least 30 seconds underwater.
- Use a ripe avocado – Make sure the avocado doesn’t have any brown spots on it and make sure it is beautiful and bright green and soft. If you have a small avocado, then use the whole thing, for larger avocados, only use half.
- Bake the brownies for at least 40 minutes and let them cool for 30 minutes after baking. This will help them firm up. These brownies are soft and fudgy and not cakey due to the creaminess of the avocado and the black beans, but so delicious!
I hope you love these as much as my family and I did! If you try them, then please leave a comment and rating below. I would love to know how yours turned out!
- 1 (15oz) can black beans, drained and rinsed
- 1/2 ripe medium-sized avocado
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1/4 cup packed dark brown sugar plus 1 tablespoon
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup chocolate chips
- Preheat the oven to 350 degrees F, and spray an 8x8 baking dish with cooking spray.
- Add the black beans to the bowl of a food processor and pulse until creamy. Add 1 teaspoon of water to help puree the beans, if needed.
- Mash up the avocado a little, then add it to the food processor with the black beans. Add in the eggs, melted coconut oil, and vanilla, and pulse until fully combined.
- Add in the sugars, cocoa powder, baking powder and salt and pulse to combine into a smooth brownie batter.
- Fold in 2/3 cup of the chocolate chips, and pour the batter into the baking dish. Sprinkle the rest of the chocolate chips on top.
- Bake in the middle rack of the oven for 40-45 minutes, until a toothpick inserted in the middle comes out with slightly wet crumbs on it.
- Remove, and let cool for at least 25 minutes before slicing and serving.
- Use a nice ripe avocado.
- Rinse the black beans really well.
- To store these brownies for a few days - Place them in an airtight container, layered with parchment paper and store them in a cool dry place for up to 3 days!
- To freeze these brownies - After they have cooled completely, wrap each brownie in plastic wrap, then parchment paper and store them in a freezer-friendly container in your freezer for up to 2 months.
- To defrost - Simply leave them in the fridge overnight or on the counter for about 20 minutes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 179 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 47mg Sodium: 106mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 4g Sugar: 12g Sugar Alcohols: 0g Protein: 5g