I love brownies.
Who doesn’t, right?
But you know what bugs me?
Feeling guilty after eating one.
That’s why I came up with these bad boys—brownies packed with black beans and avocado. It might sound a little funky at first, but trust me, they’re rich, fudgy, and loaded with good stuff that’ll make your body (and taste buds) happy.
Plus, it’s gluten-free, low-fat, and made from things you can find at pretty much any grocery store in the U.S.
Tips for Best Flavor & Texture
- Black beans: Make sure they’re super soft before blending. If they’re too firm, your brownies might end up grainy.
- Avocado ripeness: Use a perfectly ripe avocado for that creamy, fudgy texture.
- Chocolate chips: Use high-quality dark chocolate. It makes a world of difference.
Variations & Substitutions
- Nutty twist: Add ¼ cup chopped walnuts or pecans for some crunch.
- Extra indulgent: Swirl in 2 tbsp of peanut butter before baking.
- Vegan option: Use flax eggs and dairy-free chocolate chips.
- Sweetener swap: You can use honey or agave syrup if you’re out of maple syrup.
Serving Suggestions
These brownies are great on their own, but if you want to get fancy, serve them warm with a scoop of vanilla coconut ice cream or a drizzle of almond butter. If you’re feeling extra, sprinkle some flaky sea salt on top for that sweet-and-salty vibe.

Black Bean Avocado Chocolate Chip Fudge Brownies
- Total Time: 40 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Rich, fudgy brownies made with black beans and avocado, perfect for a gluten-free, low-fat treat. These brownies are surprisingly decadent, with a smooth texture and chocolatey goodness in every bite.
Ingredients
- 1 ½ cups cooked black beans (rinsed and drained if canned)
- 1 ripe avocado (medium-sized)
- ½ cup pure maple syrup
- ⅓ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup dark chocolate chips (dairy-free if needed)
- 2 large eggs (or 2 flax eggs for vegan option)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- Mash that avocado until it’s super smooth. No one wants chunks of avocado messing with their brownie experience.
- Blend the base: Toss the black beans, mashed avocado, maple syrup, vanilla, cocoa powder, baking powder, baking soda, and salt into a food processor or blender. Blend until it’s totally smooth and creamy. No black bean bits allowed.
- Mix in the eggs: If you’re going vegan, whisk your flax eggs first and let them sit for 5 minutes before folding them in. Otherwise, just add regular eggs and stir until combined.
- Fold in the chocolate chips—this is where things get exciting. You can sneak a few into your mouth too. I won’t judge.
- Pour and spread the batter into your prepared baking dish. Smooth the top out with a spatula.
- Bake for 25–30 minutes. You’ll know they’re ready when a toothpick comes out with just a few moist crumbs (not wet batter).
- Let them cool completely. This is probably the hardest step. I get it. But if you cut them too soon, they won’t set properly.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 145
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg