Healthy brownies made with black beans instead of flour, and avocado instead of butter or oil! You’re going to love these fudgy chocolate-packed vegan and gluten free treats.
Things are getting weird. I mean I’m putting avocados in baked desserts again. But don’t judge just yet. I can assure you that after you taste them, you’ll know I’m actually not insane for doing so.
You guys. I swear that all I’ve wanted to do was blog all week to give you this recipe, but it’s taken me forever to sit down write and edit with everything else going on. Perhaps I forgot to mention that Ambitious Kitchen is going through a MAJOR redesign? I seriously cannot wait. I’ve hired a few designers over the past year or so, but have always felt like it wasn’t the right time or that it wasn’t my vision.
This time I’m working with two wonderful girls who actually have food blogs themselves so they are really able to think strategically about branding, design elements and techy stuff that I don’t get. Soon enough the new site will be revealed to all of you!
Besides site stuff, preparing for Easter has been crazy. It’s such a busy time with the brands I work on (outside of this blog), so I’ve been a little consumed with planning. Today I even helped food style on a video shoot which is always a fun experience! I’ve done a few and I really enjoy bringing them to life through an editorial lens. It’s also a great way for me to get outside the office and into a new creative environment.
After the shoot was over today, I came home and ran 4 miles around a lake near my apartment. It’s finally getting nice out so I’m trying to take advantage of being in the sunshine pretty much every single moment I can. GIVE ME THE VITAMIN D. Every single drop please!
Um maybe we should talk about the brownies that are just staring at you screaming EAT ME?
That’s probably why you’re really here.
These brownies were inspired by my Black Bean Avocado Chocolate Chip Fudge Brownies that I made two years ago. It’s a popular recipe but I wanted to remake them with a vegan AND gluten free twist. You may have had black bean brownies, but never like this.
My goodness you guys. Just oh my YES. These are irresistibly fudgy and I swear they don’t taste like beans AT ALL. So what do they taste like? In my opinion, similar to a brownie from a bakery. So perfectly full of chocolate and sweetened just right. They’re rich, but don’t leave you feeling like you’re in a sugar and butter coma. Hells yea!
Really the best part is that anyone can enjoy these; they’re gluten-free, vegan, and healthy! Plus there’s no extra oils or butter used, just healthy fats from a ripe avocado to keep you satisfied. Be warned: the batter is incredibly addicting! I thought I was going to just finish it off all by myself. I probably would have but wasn’t so sure that eating an entire can of beans was good idea.
These are definitely worth trying. And remember to tag your Ambitious Kitchen creations on Instagram so I can see what you’re making #ambitiouskitchen.
- Serves: 12
- Serving size: 1 brownie
- Calories: 136
- Fat: 4.4g
- Carbohydrates: 23.4g
- Sugar: 11g
- Fiber: 5g
- Protein: 4g
- 1 tablespoon flaxseeds
- 2 tablespoons unsweetened almond milk
- 1 - 15oz can low sodium black beans, rinsed and drained
- 1/2 medium to large ripe avocado
- 1 tablespoon vanilla
- 1/2 cup dark brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup vegan chocolate chips, plus 2 tablespoons for sprinkling
- 1/2 teaspoon coconut oil
- Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
- Place flaxseeds and almond milk into food processor. Process or puree until ingredients form a smooth batter and almond milk thickens up a bit, about 1 minute. Next add in black bean, avocado, vanilla, and brown sugar and process again until smooth. Add in cocoa powder, baking soda, and baking powder and process again until smooth. Batter will be thick. If batter is way too thick and won't process, you can add in another tablespoon or two of milk. This batter needs to be very thick in order to produce fudgy brownies.
- Add batter into prepared pan and use a spatula to spread evenly to sides.
- In a microwave safe bowl, microwave 1/4 cup chocolate chips and coconut oil for 30-45 seconds to melt chocolate. Stir until smooth, then pour over top of batter. Use a knife to swirl chocolate into batter a few times. Sprinkle top of batter with 2 tablespoons of remaining chocolate chips.
- Bake for 22-30 minutes or until knife inserted in center comes out somewhat clean. We don't want these to dry out, but we also don't want them completely raw either! The top of the batter should be completely set and no longer jiggle. Cool pan completely on wire rack then cut into 12 bars.
The brownies are best went made in a food processor so that beans can blend together better.
The brownies are best when served at room temperature or cold. They should be stored in the fridge. I love eating mine chilled.
You can also freeze these and thaw out for an easy treat.
Recipe adapted from my Black Bean Avocado Chocolate Chip Fudge Brownies