The idea of turning beans and avocado into brownies sounds wild, right? I totally get it—I was skeptical too. But after trying these for the first time, I was floored. They’re rich, chocolatey, and have this perfect melt-in-your-mouth texture.
And knowing they’re packed with fiber, healthy fats, and zero flour?
Total win.
If you’re someone who wants to satisfy that sweet tooth without feeling like you just inhaled a brick of sugar, these brownies are calling your name. Plus, they’re vegan, gluten-free, and ridiculously easy to make.
Let’s whip up some guilt-free indulgence!
Chef’s Tips
- Beans: Use fresh-cooked black beans if you have time. It adds a slightly richer flavor.
- Sweetness: You can adjust the sweetness by adding more or less maple syrup.
- Oil-free version: Skip the coconut oil and use a ripe banana instead for extra moisture.
- Nuts: For added crunch, toss in a handful of chopped walnuts or pecans.
Variations
- Peanut Butter Swirl: Before baking, drizzle some natural peanut butter on top and swirl it with a toothpick.
- Mocha Brownies: Add 1 tbsp of instant coffee granules for a rich, espresso kick.
- Spicy Kick: Throw in a pinch of cayenne pepper for a Mexican hot chocolate vibe.
Serving Suggestions
Serve these brownies slightly warm with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. For a fancier presentation, dust a bit of powdered sugar or drizzle melted dark chocolate over the top.
Flourless Black Bean Avocado Brownies (Vegan & Gluten-Free)
- Total Time: 45 minutes
- Yield: 9-12 brownies 1x
- Diet: Gluten Free
Description
Fudgy, rich, and secretly healthy brownies made with black beans and avocado. These vegan and gluten-free treats are perfect for anyone craving a guilt-free dessert.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 ripe avocado, peeled and pitted
- 1/2 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened cocoa powder
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup gluten-free chocolate chips (optional, but highly recommended)
- 2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg substitute)
Instructions
- Prep the flax egg: In a small bowl, mix the ground flaxseed with water. Let it sit for 5-10 minutes until it thickens. This will act as your egg substitute.
- Blend the base: Toss the black beans, avocado, maple syrup, and melted coconut oil into a food processor or high-speed blender. Blend until super smooth. No chunky bits allowed!
- Add dry ingredients: To the blended mixture, add cocoa powder, vanilla, baking powder, and salt. Give it a good whirl until everything is combined. You should have a thick, chocolatey batter by now.
- Fold in chocolate chips: If using chocolate chips, gently stir them into the batter with a spoon. It’s those little melty pockets that make every bite better.
- Bake: Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper and pour in the batter, smoothing the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool down: Let the brownies cool completely in the pan before slicing. This is important—they firm up as they cool.
Notes
Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for a week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
