A little update from me: I haven’t been able to give the blog the love it deserves. You may have noticed that I’ve been taking time off from doing my Friday Favorites because we’re launching a new healthy living website that’s been taking up most of my time. To top it all off I’ve been testing cookies for 4 days straight in preparation for an upcoming cookie week. YOU GUYS ARE GONNA FREAKING LOVE IT.
Before that happens though, we really need to discuss my new and improved dairy free and gluten free black bean brownies made with AVOCADO instead of butter, coconut sugar and a tiny bit of coconut oil.
Do any of you remember these bad boys? They are originally from the 2012 days of blogging when I told you I got “chocolate wasted” on them. Literally almost ate the entire pan in one night with my two Godkids. They were good then and they’re damn good now.
I wanted to bring you an updated version with a few simple small changes that take the brownies to the next level wholesome chocolate goodness. I used eggs with the yolk, a little extra coconut oil, less sugar and just a tiny bit less cocoa powder. The brownies are FREAKING FABULOUS.
There’s also an option to make these more cakey by adding an additional egg!
I hope you love these healthier black bean brownies. They’re a staple in my diet & packed with nutrition.
More flourless desserts to try:
Flourless Chocolate Chip Chickpea Blondies {vegan, gluten-free & healthy}
Healthier Flourless Monster Cookies
Flourless Paleo Chocolate Almond Butter Cookies
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Grain Free Omega-3 Fudgy Walnut Skillet Brownies
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Avocado Black Bean Brownies + video!
Ingredients
- 1 (15 oz) can of black beans, rinsed and drained
- 2 eggs or flax eggs (add an additional egg if you like cakier brownies!)
- 1/2 of a large ripe avocado
- 1 tablespoon melted coconut oil
- 1/2 cup unsweetened cocoa powder plus 1 tablespoon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoons pure vanilla extract
- 2/3 cup coconut sugar or sub brown sugar (or sub 1/2 cup pure maple syrup)
- 1/3 cup chocolate chips + 2 tablespoons for topping
Instructions
- Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.
- Place all ingredients besides chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. If the batter is WAY too thick and won't process then add in a teaspoon or two of water. This batter needs to be very thick in order to produce fudgy brownies.
- Add in 1/3 cup chocolate chips and fold into batter.
- Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips. You can also fold in nuts or swirl in peanut butter.
- Bake for 25-35 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack. Cool pan completely on wire rack then cut into 12 delicious large brownies!
Recipe Notes
To make brownies more cake-like: Use 3 eggs instead of 2.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Sarah Fennel
Adapted from my original black bean brownie recipe.
I love this recipe! My husband likes it and that’s all that matters! More fiber, more protein, less sugar and a natural one. What more could you want?
So happy to hear that!
I absolutely love this recipe. It’s been my go to since I gave up refined sugar a couple months ago ago. I leave out the chocolate chips and will top with slivered almonds and or toasted coconut. Thank you, thank you thank you thank you.
So happy to hear that!
Obsessed with these- I make them all the time!! My kid love them too.
I’ve now made these 3 times and really like what’s going on. We like Garbanzos in place of Black beans, a blend of Dutch and natural cocoas, a little more baking powder and salt, and 2x choc chips. Be sure to find dairy-free choc chips if you’re going to market your brownies as dairy-free 😉
Perfect! Glad you enjoyed!
These were so tasty! I think next time I will line the pan with parchment paper to make them easier to remove. Any tips if we are interested in decreasing the amount of sugar?
Perfect! I’ve only made these as is, so I’m not 100% sure how they’ll turn out taste and texture-wise when reducing the sugar.
I hadn’t made these in years, but they popped into my head this evening and I had all the ingredients on hand (except for choc. chips…bummer!) and they were just as delicious as I remembered. Thanks for the healthier treat option Monique!
Amazing! An oldie but a goodie 🙂
How do you store these and how long do they keep?
Feel free to store them in an airtight container at room temperature for 1 day, then store them in the fridge for 3-4 more days. They get super fudgy straight from the fridge but you can also let them come to room temp or heat them up!
Delicious!! Best Black Bean Recipe EVER!! very easy to make with ingredients that are staples in the pantry, The texture was perfect!
Will make these again and again!
Oops! I forgot to rate them.
So glad you love them! And yes, they’re freezer-friendly!
I’ve made these several times and they are delicious. I always add an extra egg because I do like them cakier. I was wondering if you’re able to freeze these brownies?
Opting for the maple syrup, this whizzed up effortlessly in the Vitamix. The machine will get warm enough to cook eggs, so I mixed those in at the end with the chocolate chips. So fast, tasty, and this recipe doesn’t dirty up a sinkful of dishes!
Bonus: adding the eggs straight into the baking dish to stir in at the end made the blender remnants safe to consume when I “rinsed out” my Vitamix with milk and drank the yummy results.
Parent hack: tell your kids there are beans and avocados — they will turn up their noses before even trying the fudgy goodness, leaving the whole pan for you!
You’re welcome, LOL 😉
Ahh this is the BEST! Thank you so much for your comment. I am so glad that you are loving these brownies and yes, anything to keep the whole pan to yourself 😉
Our family LOVES these! They are our go-to weekday dessert. So easy to make and doesn’t create a huge mess! I add hempseeds and collagen powder to give them an extra boost of nutrition.
These were freakin delicious!!! I made them with three eggs for guests that came over, PLUS I made regular brownies and they could barely tell the difference! Also, I’m pretty sure I ate like half the batch while nobody was looking!!! The only thing I would say, its very good FOR an avocado black bean brownie. It’s SUPER rich and dark, so it’s not hard-core American brownie, but it’s WAY better than I was expecting, which is why I couldn’t stop eating them. Plus, it’s super nice to know that they’re practically good for you! Thanks for another fun recipe, Monique!
AH YAY! I am SO glad that you are loving this recipe. I totally agree, it is perfectly rich and so so good!
I made this recipe, and it turned out marvelously scrumptious and delightfully wonderfully delicious. Thank you for sharing it! I was wondering if I could make these brownies in my little 2-quart crock pot and, if so, how long should they cook?
So happy they came out amazing! Thanks for commenting 🙂 I haven’t tried that so not totally sure. I’d recommend keeping a close eye on them and taking them out of the oven when a knife inserted in center comes out somewhat clean.
These brownies totally satisfied the chocolate craving I have been having today! And I love that they are made with black beans and avocados! I would have never thought you could makes brownies with them! I used maple syrup as my sweetener so I love how you provided different options!! I used 2 eggs and that was perfect! I have kind of been of a black bean kick this weekend since I made your vegan black bean burgers last night which were also amazing! You have the best recipes!! Thank you so much for sharing them with us!
Amazing!! I’m so glad they came out amazing and satisfied your cravings 🙂 Thanks so much for the review, Sarah!
YUM!!!! I am not a particularly religious person, but eating one of these brownies is a Celestial experience! I did not modify any ingredients and used the options for regular eggs and brown sugar rather than flax eggs and coconut sugar. My avocado worked out to be 70 grams once peeled and pitted. Has anyone successfully added in some protein powder?
Thanks for this amazing recipe!! I love it!
Omg best review ever 😅 SO glad you loved them!! I haven’t tried protein powder but let me know if you do!
I finally made these and they are so fudgy, chocolatey and delicious. I think they’re the best black bean brownies I’ve made to date! I used avocado oil instead of coconut oil and you can’t taste it at all.
1/3 of our little extended family is on Weight Watchers, so I chose to make these brownies as the lowest point brownie option I could find. I subbed the coconut oil for applesauce and the coconut sugar for half the amount of monkfruit. Only 3 points per servings! (a typical brownie would be 7-17 points). Texture was good, but it wasn’t quite sweet enough. If I try again, I’ll probably do a higher ratio of monkfruit.
(FYI for others on WW: Recipe as is would be 6 points, assuming you get either avocado free or beans free. I tried tried experimenting in the app now, and apparently I could have actually used the coconut oil with no change in points – it’s the coconut sugar that makes all the difference!)
Thanks so much for sharing, Melinda! Happy the texture was good, and hope it’s even better with the additional monkfruit 🙂
These are super moist and decadent! And I used an entire medium avocado.
When I’m sad or frustrated, this is my go-to feel happy dessert. I swirl in plain peanut butter, mix in TJs salted caramel chips (they’re also GF) with TJs dark chocolate chips, and tell myself this is actually a healthy meal of good fats and protein. YUM! Thank you for making me happy!!
Omg that sounds AMAZING!! Such a great pick-me-up 🙂
For this recipe, what is the closest measure for the large avocado? One cup?
Sorry to say I haven’t measured it but even with plus or minus a tablespoon or two, it should be fine!
This is my family’s favorite brownies. We are gluten and dairy free, and we love how chocolates and soft it is in the middle.
Yay!! So glad to hear you guys love these 🙂
I just made these today and these are the absolute most delicious black bean and avocado brownies that I ever had. I tried a black bean brownies recipe before and it did not taste good but these ones are delicious
Oh, YAY, I’m so happy to hear that, Kia! So glad you loved them 🙂
Nice Delicious Dessert Recipe.
Glad you’re a fan 🙂
I made these brownies out of hopes to have a more nutrient dense option, since I LOVE brownies so much. Every regular brownie recipe I was trying made them too cakey, so I tried this one since I love black beans and avocado. They are AMAZING. I could literally eat the whole pan in a sitting. Perfect with peanut butter and ice cream.
I made my first pan last week, and when I finished I had to make some more for this week. I ended up making a double batch, and honestly I think they turned out even better the second time. You can’t go wrong with this recipe!
That’s amazing to hear!! So happy you’re loving these 🙂
flavor is fine but mine were super wet and wouldn’t firm up (baked for like 20 extra minutes). not sure if that’s my ingredients or what. weird…i think i have to stick to nut butter based brownies, thats what works best for me. maybe bc i used maple syrup instead of sugar
The maple syrup is likely what changed the consistency as it adds liquid to the batter. I would try again as-written or try out my tahini brownies or almond butter brownies!
Very good! I added some chopped hazelnuts on top as well as the chocolate chunks, and opted for 3 eggs. I really recommend adding 3 eggs as it might be too gooey without. These don’t ‘taste healthy’ and filled us up, I could even do these without the chocolate chunks, the brownie is great as it is!
I’m glad that worked out well!
i made these without the sugar or chocolate chips and they are great! I sprinkled some seat salt on top and honestly they are perfect for me (although others might complain they are not sweet enough). Also, the consistency was fine without the sugar-just a little crumbly but still really cakey and like a brownie. Thank you for this healthy recipe!
I’m glad that worked out well! Perfect treat.
I made these tonight, and added an extra egg for the cake-like texture. These brownies are so delicious and lightweight. The kids said these were the best brownies they’ve had! (Of course I won’t be sharing what they’re actually made of 😉 Thank you for a healthy alternative that really is yummy!
Amazing! So happy to hear that 🙂
These brownies are truly unreal and delicious.
So glad you loved them!
I had serious doubts after tasting the batter by itself but after adding the chocolate chips and baking I was pleasantly surprised. I used cheap sugar free pancake syrup but I know these must be really good with all natural maple syrup/coconut sugar/ brown sugar.
I’m glad they still turned out well! Let me know if you give it a try with another sweetener 🙂
Monique, I can’t express enough how thankful I am for this amazing recipe!! I’ve searched so long for a good black bean brownie recipe only to end up with ones that are way too heavy on oils, nut butters and sugars, or ones that taste too dry or grainy. I love how the avocado makes these so velvety smooth while the beans make them so fudgy. It was so hard to put the batter in the oven once I got a taste of it. They’re amazing baked, but I could probably eat the batter straight up as a dessert next time too.
Hi Jessica! So glad you found these ones. Such a great, nutritious dessert!
These are delicious! Thank you!
So glad you enjoyed!
I have made at least 8 batches of these in the last two weeks. They are an awesome way to satisfy a chocolate / brownie craving while still being nutrient-dense and not making me feel sluggish. I’ve made them with both eggs and flax eggs and both are delicious – would just say to bake a couple of minutes longer with the flax eggs. I also have been using a combination of date sugar and coconut sugar 🙂
Perfect! So glad you love these (and great tip on the flax eggs!)
I was really skeptical, and admittedly a little grossed out before I mixed, but wow! These brownies really are fabulous and don’t taste “healthy.” I really liked them and bonus, they are husband and best friend approved!
I’m glad you gave them a try! The ingredients seem strange, but end up so delicious 🙂
The black bean brownies was so 👏 awesome. I’m a 64 yr old man with high cholesterol and this recipe fits in so well what I can have. I want to thank you and your husband (supporting you) for what you do. I adapted the recipe to be made in the air fryer.Thank you for a healthy dessert.
So glad you enjoyed, Ron! Such a great, healthy treat 🙂
This is my go to brownie recipe, you honestly can’t even tell they’re made with black beans. I usually use the maple syrup as the sweetener and they turn out perfectly every time. The best part, they’re kind of healthy!!!
Love it! So happy to hear that 🙂
These were delicious!! Better than I expected. Will definitely share and make again!
So happy you liked them!
These avocado black bean brownies are to die for! If you enjoy making Outstanding chocolate-ie, chewy, yummy deliciousness this is the recipe for YOU. Every person that ate a brownie, had at least 2 more brownies. So very tasty!
So delicious! Glad everyone enjoyed!
This is the third time I made these. The first two attempts were a failure. I had trouble with the measurement because canned black beans are quite hard to find in my country, so I had to cook them first, plus I believe our local avocados are bigger compared to yours. This time I made them with around 250 grams cooked black soybeans (which are more widely available in my country), used around 100 grams of avocados, and baked them in 7X7 pan instead of 8X8. They turned out great. Everyone in my family loved them. Definitely will make them again 🙂
Sorry you had trouble with the measurements the first time around! I’m glad they worked out well with those new ones 🙂
Great recipe and healthy alternative to brownies! Guiltless pleasure. I used a flax egg and wonder if this can stay raw and refrigerate instead of baking. I really enjoyed the batter and taste slightly changed after it was baked (I refrigerated after baking and taste was much better next day).
Delicious! And sure – this would be a delicious edible brownie batter 🙂 you won’t need to add the baking soda/powder either if you’re not baking it!
Delicious indeed! The batter is amazing! I just refrigerated instead of baking and what a wonderful and healthy treat!
Thanks Monique for the awesome recipe!
Perfect! Glad you enjoyed!
Once again, Monique did not disappoint with this IN-EFFIN-CREDIBLE recipe! As someone with a crazy sweet tooth, especially during quarantine, I am constantly on the hunt for healthier versions of my favorite sweet treats. I also added swirls of almond butter & folded in coconut flakes into the batter, and added sea salt on top after I baked it. Fudgey PERFECTION!
Amazing! So happy you found these!
These were AMAZING! Better than I expected. The fam loved them (and they are usually skeptical of the things I make!). I used 3 eggs, cut sugar down to half a cup, added a bunch of walnuts and sprinkled just a few mini chocolate chips on top. Baked them for 25 minutes at 350. I thought the texture would be the biggest issue but it wasn’t bad at all. They were crumbly and moist, but not too gooey/fudgey. Great with ice cream and strawberries on top. 😉
So glad everyone loved them! Delicious with ice cream + strawberries 🙂