I gotta be real with you—when someone first told me about brownies made with black beans, I thought they’d lost their mind.
Brownies? With beans?
Yeah, right. But here’s the thing—after one bite, I was hooked.
These little squares of chocolate heaven are dense, fudgy, and packed with nutrition.
They’re perfect when you want to indulge without feeling like you need to run a marathon afterward.
Tips for the Best Brownies Ever
- For max flavor: Use a good quality cocoa powder and dark chocolate chips.
- Avocado substitution: No avocado? No problem—swap it with 1/3 cup coconut oil or unsweetened applesauce.
- Nutty twist: Add a handful of chopped walnuts or pecans for extra crunch.
- Sweetener swap: Honey or agave syrup can work instead of maple syrup, but it might change the flavor slightly.
- Make it vegan: Use dairy-free chocolate chips.
Serving Suggestions
I like to serve these brownies with a scoop of dairy-free vanilla ice cream or a drizzle of almond butter on top. And if you’re in a mood for something fancy, sprinkle a little sea salt on the brownies just before serving—that sweet-salty combo is next level.
Avocado Black Bean Brownies
- Total Time: 40 minutes
- Yield: 12 brownies 1x
- Diet: Gluten Free
Description
Fudgy, chocolatey, gluten-free brownies made with creamy avocado and black beans. They’re rich in fiber, naturally sweetened, and perfect for a healthier treat!
Ingredients
- 1 ripe avocado, mashed
- 1 can (15 oz) black beans, drained and rinsed
- 1/3 cup pure maple syrup
- 1/4 cup unsweetened cocoa powder
- 1/2 cup rolled oats (certified gluten-free)
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Blend it up: Toss the black beans, mashed avocado, maple syrup, vanilla, and salt into a food processor. Blend until smooth and creamy—no bean chunks, trust me.
- Mix dry stuff: In a bowl, whisk together the cocoa powder, oats, and baking powder.
- Combine: Slowly add the dry mixture to the food processor and blend until well combined. Stir in the chocolate chips by hand.
- Bake: Pour the batter into your prepared pan and spread it out evenly. Sprinkle a few extra chocolate chips on top if you’re feeling fancy.
- Cook: Bake for 25–30 minutes or until a toothpick inserted in the center comes out mostly clean. Don’t overbake—nobody wants dry brownies.
- Cool and slice: Let them cool completely before slicing. They’ll firm up as they cool and taste even better the next day!
Notes
These brownies are best when stored in an airtight container in the fridge for up to 5 days. You can also freeze them for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
