I was planning on giving you a recipe for hummus today, but after making these brownies I knew that I had to share them with you immediately! In fact after I ate half of the pan for dinner, I’m quite certain that these brownies are some of the best I’ve ever had.
I don’t even feel guilty about getting chocolate wasted with these bad boys.
I had heard about black bean brownies before, so I’ve been experimenting for a few weeks with various recipes and came up with this to surprise and delight you.
After baking these, I stood there smiling with chocolate all over my face because I had finally perfected a recipe for fudgy healthy brownies that taste AMAZING. Yeah, okay I know you’re doubting me right now. You might even think I’m super weird (which I totally am).
But can you just trust me on this one?
Seriously I made the brownies 2 hours ago and there’s only one left. It’s taking all of my willpower for that brownie not to say hello to my mouth. I’m still in awe; how can brownies made with black beans and avocado be THIS freaking good?!
I even tricked my Godkids into thinking they were the homemade fudgy, buttery brownies. When I told them they were made with black beans, and avocado, they stared at me and told me I was lying. I just laughed and showed them the empty can of black beans.
Bake these! I promise they’ll surprise you in a very good way.
Alright. I need to devour the last one.
More healthy bar and brownie recipes you’ll love:
Flourless Chocolate Chip Chickpea Blondies {vegan, gluten-free & healthy}
Grain Free Omega-3 Fudgy Walnut Skillet Brownies
Grain Free Hot Cocoa Brownie Bites
Grain Free Tahini Brownies (the best brownies I’ve ever eaten!)
Black Bean Avocado Chocolate Chip Fudge Brownies {gluten-free & low-fat}
Ingredients
- 1 - 15 oz can of black beans, rinsed and drained
- 1 egg
- 2 egg whites
- 1/2 of a large extra ripe avocado
- 1 teaspoon coconut oil
- 2/3 cup unsweetened cocoa powder (important to use a VERY good quality powder!)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2/3 cup brown sugar
- 1/3 cup chocolate chips of choice, plus 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 squares.
187 comments
Ohhh Great. I liked.
Thanks
Murat
I live in Guatemala right now, and black beans and avocado are EVERYWHERE. I’m soo trying these this weekend. Thanks!!!
Oh yum! Must try this, sound easy enough and without lots of expensive ingredients! Thanks!
I made a black bean brownie recipe once before but they were just okay…. These look delicious! I might have to try 🙂
Can I make these with apple purée instead of avocado?
No the avocado provides the fat for the recipe, which is needed for moisture and adds to the texture!
Hi Monique, I didn’t have an avocado, just some cooked squash and it worked amazingly well. (Made up for it by using 2 full eggs rather than 1 egg and 2 whites.) Didn’t affect the fudginess of the brownies at all. I’ve done a number of your brownies and blondes in the past and these are the BEST yet.
Hey Our Little Organic Life 🙂
How much squash did you use? I was thinking or trying them with pumpkin instead (I’m going a bit crazy this season 😀 )
These look amazing, so chocolaty. I have always wanted to try making brownies with black beans, and now I think I have to!
I haven’t done black bean brownies before, but I’ve done black bean cake and it turned out great! These look tremendous!
One of the best vegan/GF desserts I make is a chocolate mousse, made from avocado. So creamy and amazingly rich! I have never gotten into beans in my treats though but you have me tempted!
SO…I couldn’t find a large avocado only medium, so I am wondering how much of it should I use, 1/2? Thank you! Can’t wait to make these!
1/2 would be perfect.
I have always found recipes that use 1/2 of a large, medium or anything like that a bit ‘iffy’.. one person’s large is another’s small.. weight measurement or a standard measure is better or at least a range, 1/2 -1 cup? especially if it is an integral part of the recipe, you can always experiment after? so how much is half of a large avocado?
Half of an avocado, just eyeball it besides the recipes that are made a bit “iffy” as you say always seem to come out better!!
I have made black bean brownies many times and love them. But I'm curious, why the avocado?
avocado provides the fat for the recipe, which is needed for moisture and adds to the texture
I have made black bean brownies many times and love them. But I'm curious, why the avocado?
Are you kidding me? Black beans, avocado, and CHOCOLATE? Who EVER came up with that combination. I'm trying it.
Anxiously awaiting a report!
Hmmm…thought I was just responding to Ambitious Kitchen. Now it looks like it goes out to cyberspace. Good to know. I'm not even really planning a Christmas party. Thought it sounded good.
Hi Cindy! I see these comments and I'm excited for you to try these! 🙂
These were not good. I’m kind of sad that I wasted the avocado. The batter was good, though it had a bit of a bean-y aftertaste. Once baked the flavor was less than stellar… kind of bland, in fact, and not at all decadent or brownie-like. So much for the dream of a healthy brownie.
Loved them! I plan on making a batch for Thanksgiving and not telling my family what they are made from.
Never heard of such a thing, will definitely try once I bring home an avocado and some cocoa powder.
oh my god! I loved them. I swirled in some almond butter, subbed in 1/2 c of agave nectar for the sugar and added walnuts. SO DELISH!!!! Thank you! I’ll never make regular brownies again 🙂
I was wondering if I could use honey instead of sugar? Would that be similar to subsisting with agave like the person above did?
Just made these and they turned out great! I was a little worried because my avocado wasn’t very ripe so it took a long time to blend it into the batter. So delicious though and didn’t taste like beans at all! I’m glad I have a potluck to take them to otherwise I would eat them all! Thanks :]
would you recommend applesace or bananas if I wanted a lighter substitute for the sugar???
Super ripe bananas, then wait until the next day to eat the brownies as the sugar from the bananas will grow stronger overnight.
okay thankyou! I will definitely be trying these today (:
How many bananas would you sub for the sugar?
I could not get my black beans to form a puree. Any advice? It seems like it would have been awesome if I could have gotten a smooth batter instead of a lumpy one. :/
Hi Joany… Hmm I’m not sure why you wouldn’t be able to get them into a puree. You might need to mix them up with the egg before putting them in the blender or food processor. Also use a spoon to help scrap it down the sides.
I still couldn’t get them to process smoothly. I’m wondering if maybe my blade isn’t sharp enough (though the other day it sliced through me just fine..). I’m going to try again with my blender. If that doesn’t work I’m not exactly sure what I should do…
Did you use a food processor, because if so you shouldn’t have an issue. 🙂
I’m thinking that maybe it isn’t a food processor… I started looking on amazon to look at pictures and my unit looks a lot like this one: http://www.amazon.com/Hamilton-Beach-72600-Fresh-Chopper/dp/B0007KQZX4/ref=sr_1_9?ie=UTF8&qid=1359268668&sr=8-9&keywords=hamilton+beach+food+processor
If I don’t have a food processor, is there a brand that you would recommend. I would really LOVE to have these brownies without the floating skins.
Kitchen Aid, Black and Decker or CuisineArt are all great brands.
You've done something amazing here! I just made these and added some unsweetened coconut. Seriously AMAZING! Thank you 🙂
Love it! 🙂
Made these last night and they were deeeelicious! Thanks for the recipe.
I thought these were great! I used a teaspoon of coconut oil instead of vegetable/olive oil. They came out pretty thin in my 8 x8 baker. I am going to try a smaller pan for thicker brownies next time.
These are sooooo yummy! Not to mention easy and affordable!
See Now I want to try it. 🙂 haha
they are seriously delicious! Nate even likes them!
Hi Monique!
Hope you are very well.
I tried your recipe and the brownies were amazing! One of the best that I have ever had!
I have a question: if I wanted to make this recipe vegan, what can I replace the eggs with?
Thanks so much for sharing this recipe with us!
Have a happy and lovely day,
Vivi
Hi! I think you could use 1 tablespoon flax seed as the binder, or try 2 tablespoons of almond flour! Others have had success with using 1/2 a banana!
Thanks so much for your feedback, Monique!
Have a great day,Vivi
Made these two times: 1st time was rich and had an amazing texture and aroma but a bit beany. Realized I used kidney beans though and didn’t puree enough. 2nd: PERFECT! I put the eggs into blender first, then black beans and mixed until it was smooth as possible, then the other ingredients, plus half a ripe banana and coconut flakes. I also used “Green and Blacks” organic cocoa powder – AMAZING! Thanks for a fab recipe Monique!!!! 😉
Aren’t they so good? Uhhh my favorite!
Even though it didn’t call for much, I left out the oil and used a 4 oz. cup of unsweetened apple/cinnamon sauce and cut the sugar back to 1/2 cup. I also used dark chocolate chips for the chocolate chips. These turned out soooo good; very cakey and delicious. my 8 year old son is seriously begging for more. I’ve made black bean and avocado brownies before and the texture was “weird”…. thank you- great recipe! next time I’m going to cut the sugar back even more just to see how much can be cut and still taste good.
Great! I’m glad to hear that using applesauce worked for you.
Hi Monique, Does the vanilla extract have to be pure? If yes, why?
Joyous.com is looking for experts for their site. Food is one of the categories. I think you should apply! Your recipes are amazing!
Joyus.com, sorry autocorrect changed it.
Please keep creating healthy, delicious and out-of-the-ordinary recipes likes this! You’ve created the perfect recipe to satisfy my chocolate addiction while appealing to my health/fitness fanaticism!!
Lady, these were amazing. I doubled it and added a little Nutella on top of each one, no more than 1/2 tbs… Hope the picture works for you! And thanks, I’ve been wondering how to do this. I used egg beaters and changed just a couple things and was very pleased with the results. So was my husband!
the nutrition facts make me want to cry tears of joy. 7 grams of protein? 4.5 grams of fiber? there is no excuse to eat crappy diet food in place of real food.
Thanks for the ideas.. keep them coming! I'll post this on my Healthy Facebook page 🙂 I'll try them, but will have to substitute some" real grass fed butter" or coconut oil for the olive oil or canola oil (yikes!) someone needs to read my article about how BAD canola oil is for you.. even if you get organic canola -(which to me is an oxymoron). very high omega 6 that should NEVER be heated more than very low , same as olive oil..they both break down into trans fats when heated (Olive oil cold pressed & raw is wonderful for you but should not be heated as it also turns into trans-fats & poison for your body).. But the recipe does sound yummy & I'll probably use raw honey or raw grade B maple syrup or stevia for the sweetener.. and maybe even coconut syrup. As for the chocolate I'll use 89% pure dark or make some of my own with cacao powder & butter & honey…Again, thanks for the ideas.. keep them coming 🙂 I'll post this on my Healthy Facebook page 🙂
CANOLA OIL: THE MARKETING DECEPTION http://www.djkatieorganic.com/#!canola-oil-is-bad–why/c1ujf
Just looking at these is making me nuts! I am breaking out the black beans tomorrow and making these! I CANNOT wait!
I found this blog through a friend on facebook who liked this post. I was curious as to what I could use as an egg substitute, or if it is even really that important? I have kids with egg allergies and was just wondering.
Thanks!!!
Flax eggs!
Hi Monique, can I use honey instead of sugar? If yes, how much would be an even substitution? Thanks!!
Hi! Sorry for the late reply. Try 1/3 cup.
Sounds great!! Can I substitute apple sauce for oil like you can in most baked goods? or is the oil not used for moisture? let me know! Thanks for the recipe 🙂
I wouldn’t. It’s really such a small amount of olive oil. If you are going to do it, I would sub half of the oil for applesauce. I’m not quite sure how it will come out, but let me know if you try it!
Hi Monique, I’m excited to try this! I have two questions: 1. do you use low-sodium or sodium-free black beans? I just wondered if regular black beans would make the batter too salty. 2. I want to make this NOW but don’t have an avocado on hand. Can I substitute with coconut oil or butter? If so, how much should I use? Thanks!!
Hi! Yes, use low-sodium if possible. You rinse the black beans any way so they shouldn’t be too salty if you just have regular on hand. Use 1/4 cup of butter or oil in place. 🙂
These are amazing Monique! My family and I are really loving your recipes. Just made these and off to now make your healthy chickpea salad for a dinner party tonight. Keep the goodness coming :).
I love these brownies. They are delicious. I wish that my blender didn’t break so I could puree the black beans more. Other then that I loved it. I will deff makes these again.
These are absolutely phenomenal. Thank you!
I have that natural cacao powder..is that different than cocoa?
Making this for the second time tonight!
I can only find dry black beans, anyone know how long I should soak them for? I MUST try this recipe!
Oh my gosh! SO GOOD! I made them vegan by changing out the egg and two egg whites for 1/4 cup of applesauce, 1 extra teaspoon of baking powder, and half a banana! Amaaaaazing!! Thank you for such a delicious recipe!
Has anyone tried these with a sugar sub like agave nectar, maple
Maple syrup or honey? Making them with the brown sugar first, but would like to try something diff next time!
soooo you’re saying i can eat these for breakfast? awesome.
Is the Hershey’s unsweetened cocoa powder a good enough quality cocoa powder? That’s the only kind at the store here =/
I just made these tonight. I tried one warm, and it was amaaazing! My husband didn’t notice any difference haha. I used Hershey’s powder and they turned out just fine. I still have to try them again when they cool down, and next time, I might try adding a mashed banana for more sweetness/moisture.
Has anyone made these with vegan egg substitute?
I just made these, they tasted alright but weren’t good enough to substitute my regular brownie recipe. I *might* be willing to try them again since I didn’t have chocolate chips on hand and thus omitted them from the recipe. They might’ve been sweeter and more brownie-like had I thrown them in. Would they have masked some of the bean-y aftertaste?
I would say that chocolate chips are a pretty crucial part of the recipe.
Thanks Monique! These are awesome! I just reposted your recipe and linked back as these are too great not to share. Taking some to work tomorrow to as I am trying to convert my coworkers to better eating. Perhaps showing them even there are alternatives to “normal” brownies that taste great may open them even better options. Thanks again!
If I was to use sweetener instead of sugar how much dya reckon I should use in place of it? Thanksss 🙂 xx
I’m dairy free. Would these brownies be ok without the choc chips? Or do they make choc chips that are dairy free? I’m recently gluten free, soy free, dairy free, & caffeine free.
They do make chocolate chips that are dairy free! I suggest looking for enjoy life. Usually you can find them at Target or Whole Foods! 🙂
Thanks Monique! YAY! I’m excited to try them!
Ok so, I made these tonight and I must have done something wrong because they came out very crumbly. Looked and tasted good but just crumbly. I followed the directions to a T. Any suggestions?
Hi Alessandra! Did you use an extra large very ripe avocado? Also did you use 1 egg plus 2 egg whites? Last question: did you process them with a blender or food processor?
I used ground flaxseeds. Perfect!
Check your canned vegetables aisle or near your chili beans
I put dry black beans in the crock-pot, covered in water, and cook on high for 2 hours. They come out perfect!
I feel like they were a little bitter like it needed more sugar. I followed the recipe exactly 😛
I made these tonight and they're amazing! I'm adding this recipe to my go-to list of guilt free goodies! Thanks for sharing!
NOW I KNOW! muaha
these turned out perfectly! love it
Hello!
My batch is currently in the over right now! I licked the bowl and food processor…..OMG you are truly a genius!!
I can’t wait!
I have one question for you , is the calorie count for regular brown sugar or the splenda blend???
Thanks,
Rachel
from WI
With the brown sugar.
Thank You! That was Great! 🙂 I’m excited to try some of your other wonderful looking creations 🙂
I can't have beans….what can I use as a substitute?
These were really good! I added a bit more sugar after tasting the batter, and the day I made them they had a pronounced bean flavor. The next day, though, the bean flavor was gone and the chocolate flavor came through. Thanks for the recipe! I’ve been trying to bake healthier so I feel better about making sweets on a regular basis!
These were the brownies I made yesterday, really good recipe.
look yummy – these are different than my recipe
These were not good. It was like the beans sucked up too much of the chocolate and sweet flavors.
It is a matter of opinion. I thought (along with a few others) that they were absolutely wonderful. I couldn’t taste the black beans AT ALL. There is a good chance you did something differently or not by the recipe because this recipe is awesome. Or maybe perhaps you are used to super overly sweet fudgey full fat brownies and that’s just your taste preference. Not only were these brownies magnificent for being super healthy, they were magnificent for a brownie!
I tried these over the weekend and brought them to my parents' house. My husband (who doesn't typically try "healthy" or "outside the box" foods) and family all enjoyed them, and couldn't believe what they were made of! Amazing! Do they need to be refrigerated to store them?
I inserted your nutritional info and put into Weight Watchers points calculator: Result is: 3 points for each brownie…which is not bad at all! I'm in! Going to make these for sure. Healthy 3 points indeed, thank you so much for sharing this.
I can’t believe how delicious this is! They’re not out of the oven yet, but I couldn’t wait to rave. The batter is unbelievable! I just wish I could get my face into the food processor. I thought about taking the pan out of the oven and just eating more batter. This is dangerous. Next time I’m going to try a banana instead of the sugar to feel less guilty about demolishing the pan. I’ve had this recipe for awhile wanting to try it, but a little wary, because I once made a chocolate avocado mousse and threw it in the trash. But this is different. Oh! And I found (after I started, of course) that I didn’t have enough cocoa, so I substituted chocolate protein powder, hoping that wouldn’t ruin it. Nope! Amazing.
In the oven now….I agree the batter was yummy
You're a genius Monique! These brownies are wonderful! I'm a Nutritionist and I appreciate all of the healthy and creative recipes you post. Thank you so much for sharing 🙂
You're a genius Monique! These brownies are wonderful! I'm a Nutritionist and I appreciate all of the healthy and creative recipes you post. Thank you so much for sharing 🙂
A moment of silence for traditional brownies. these were simply the best brownies i have ever had. I will never use flour again of any kind . i used 1 tsp. vanilla and 1 tsp. of almond extract instead of 2 tsp. vanilla. just OMG good!
These are perfect!!!!!!! We topped these with raspberry chocolate gelato. OMG!!!
Omg… Are they really as good as they look- I'm trying it!!
These were amazing and so easy to make. My son who has asbergers is an EXTREMELY picky eater and never eats any type of vegetable and only two fruits so his diet misses a great deal of fiber. He LOVED these brownies!!!! I am so happy that he will now get some much needed fiber into his "diet"..plus all the nutrients that come from the beans and avocado..I will keep these in the house at all times…thanks for the great recipe! ")
These brownies turned out more like cake. I followed the recipe to a T. Any ideas on how to fix that?
I'm not sure why but my brownies were really dry and you could really taste the beans off them. When i tasted the batter it was delicious and you could hardly notice the taste of the beans, why do you think this might be? would it maybe be better to us a whole avocado so it is more moist, or maybe more oil or less beans? thanks
Definitely less beans
These turned out well for me, if not necessarily the most beautiful brownies in the world. The only change I made was to use coconut sugar instead of brown and I added in maybe a half tablespoon of molasses. These are packed with rich, truffle-like chocolate flavor, but are not anywhere near as sweet as what you might expect from a typical, junky ingredient brownie. No bean taste detected and even my bean-hating husband loves them! I’ll definitely make these often.
Made this tonight & hubby asked if these brownies were made from "that friggin' zucchini sh**". Yes, he's brutally honest. I said "um, no". Unfortunately they came out too gooey (my fault- should have done the toothpick test after 25 minutes but didn't). HOWEVER, he loved them! He did suspect something healthy about them and when I confessed the ingredients, he said, "well give me another chunk since I don't have to feel guilty…yea they're really good!" And they were! Can't wait to make them again, and next time I'll make sure to bake them til done. Thanks Monique!
I made a few adaptations but these were relish: used ghee for oil, used coconut sugar for the sugar and also added tablespoon expresso powder.
HOLY COW!!! how did you create something so delicious and good for you? its too good to be true!! thank-you so much! i cant wait for my daughter to come home and try them!!!
My first batch of these was pretty tasty, I think using a riper avocado next time will improve some things.
My main question is I’m about to start cooking up dried black beans instead of using canned, and didn’t know if you ever do this yourself for some of your sweet recipes? I’ve read lots of recommendations for what flavoring to cook beans in, but all of them are to go into dinner recipes and not desserts. Any suggestions?
Thank you!
These were good, very moist & fudge-like, but mine were quite bitter (maybe because I used dark chocolate chips). I'll make them again but possibly add more sugar, or frost them. Thanks for the recipe!
I made these last night for a get together with friends where we have some food restrictions. Everyone loved them and they were very easy to make….or would have been if I had a bigger food processor (had to do it in stages). Thank you! We will be making these again!
Amazing, my hubby devoured them! Try adding 1 tablespoon of instant coffee,it intesifies the chocolate flavor. I also cut the amount of sugar in half and used organic coconut sugar( looks and taste like brown sugar.
Can you make these as cupcakes?
I was very hesitant when I read beans and avocado, I was like no way! Anyways, I tried these and they were very good the texture and all. The only thing is that they are extremely bitter. I’ve noticed in your other brownie recipes others commenting on the same thing when using Hershey’s cocoa powder, which is what I used. It reminds me of very dark chocolate probably 100%. I’m very disappointed in the bitterness because aside from that they are so good! I will probably try again, with either half the amount of chocolate or changing the cocoa brand. Thank you for the recipe!
First off, whatever you are doing, stop immediately AND MAKE THESE RIGHT NOW! YES, NOW! GO!!! I made these last night and they were off the charts amazing!! I used 1/2 cup hershey’s special dark cocoa powder, plus 1/2 cups of semi-sweet chocolate chips instead of what the recipe mentions (mainly because I was afraid they would be too bitter), and they were fantastic. My mom watched me make them and then was convinced I “switched them out” when she wasn’t looking. The real test will be when my boyfriend tries them out later today, as he is super picky and religiously says to me “can’t you make things with normal ingredients?!?” Lol, No, I can’t. Anyways, trust Monique on this one and MAKE THEM TODAY!!!
These were awful they had a chalk taste to them! My husband and daughter couldn’t finish one, they didn’t like them at all. Il just stick to Melissa D Arabian black bean brownies which taste exactly like brownies
Oh no, so sorry to hear that Kristen. You can try using less cocoa powder next time (1/2 cup is fine).
I followed the recipe exactly, with the exception that I used a low-quality, store brand cocoa powder. I’m sad to say that the brownies came up quite unappetizing 🙁 Even after adding some more sugar, peanut butter, and chocolate chips, it still just tasted like bean and avocado mush with cocoa on top.
Sorry you didn’t care for it Leesa!
These are addicting to say the least! What kind of cocoa powder do you normally use?
I subbed Walden farms pancake syrup for honey after realizing I had no honey…turned out fantastic, which is pretty exciting considering it cuts the carbs and sugar down significantly. I have no idea if it’s vegan, and I know some people don’t like the idea of it in general, but it worked great!
Thank you for bringing these into my life! I made them tonight, following the recipe exactly (except I used a whole bag of chocolate chips) and they’re as great as I had hoped and even better than I expected. I have never made these types of substitutions before, but I will likely make more of them. Delicious!!
These brownies were actually not good at all, even with following the recipe exactly….between me, my boyfriend, and my roommate, the overall consensus was that these tasted like bland bean paste. They were dry, flat, and had an odd spongy texture. The chocolate chips we put on top made them bearable.
I’m sorry you didn’t care for them. Yes, they aren’t like your average brownie but this happens to be one of my most popular recipes. I guess it may be a matter of taste preference.
For the non-health food eaters: as healthy chocolate bars, these are good! They are not typical brownies – if I hadn’t expected them to taste like brownies, I think I would have been happier with the final product!
When I make them again, I will purée the beans first (my brownies have little flakes of bean skin in them) and maybe add some coconut or peanut butter. To me, these taste best when paired with something else (e.g. placed under ice cream, topped with peanut butter)
OMG…amazingly as close to a good ole ooey gooey unhealthy brownie as you are going to get without all the ingredients that are bad for you. I could have eaten the whole bowl of raw batter. I enjoyed them both warm and cold. Amazingly shocking how good to the real brownie we all know. Thanks for sharing Monique.
I made these yesterday and was very happy with how they turned out – and I am saying this as a person who doesn’t normally make GF recipes, I was just looking for a way to use up some overripe avocado, lol! I don’t have a food processor so I used a hand blender, worked well for me. Thanks for the great recipe!
I went to the cupboard and the can I thought I had of black beans was baked beans. I rinsed them well and used apricot pieces, raw white chocolate, added nutmeg, cinnamon, allergic to cocoa powder so I used carob. These are the most amazing brownies ever. Gluten free and my stomach is happy!!! Thank you. Endless variations.
I must say I have tried a couple bean recipes before only to be had by bad texture and not ever trusted to bake again lol 😉 I will not stop trying to find delicious & healthy sweets so I will be trying these tonight! Thanks for your wonderful blog & recipes!
I made these as muffins for a portion control treat. The first time I made them I grabbed spicy black beans by mistake. If you like Mexican chocolate the mistake works. I prefer the regular.
I want to try these but I’m curious if you can use regular sugar or honey instead of dark brown sugar?
I made these last night because I had all the ingredients on hand and these brownies turned out so great!! They are super moist, fudgy, chocolaty, etc.. Just like this post says! However, I did make several alterations to make the recipe vegan. I traded in all of the eggs for ONE flax egg (1tbsp ground flax seed + 2 1/2 tbsp water), I traded in all of the brown sugar for 1/4 cup of agave nectar + 1/4 ripe banana, and I used almond extract instead of vanilla. Everything worked beautifully, and the only change I would make next time would be to lower the amount of extract to 1 tsp and cut the agave nectar back a smidge, just because the brownies actually turned out to be a little too sweet! I didn’t think it was possible! Thanks for the recipe!
I made these brownies tonight. They were really good. As I was making them, I told my boyfriend to stay out of the kitchen because I didn’t want him to see what they’re made out of (he’s kind of a picky eater). When I served him a piece, he said he was going to need more – he loved it! After I told him what they were made out of, he was really surprised. That didn’t stop him from keeping eating haha. Plus he said it was a bonus for him – more protein! As far as the consistency of my brownies – they were not gooey/fudgy at all. I used a banana instead of an a avocado because three grocery stores did not have a ripe avocado! Added more coconut oil since I didn’t have the oil from the avocado. But still not fudgy. I also used agave instead of sugar – just to make it a tad healthier.
With all that being said – do you know what it is that makes the brownies to have that gooey/fudgy consistency??
All in all, great recipe and thank you for sharing! Will make these from now and on instead of buying the box ones!
Ps: I tried to rate the recipe but it didn’t let me select the stars! I give it 4.5!
This is the first healthy substitute recipe that I’d pass off as sinfully bad to naysayers!!! It’ll be hard not to eat the whole dish myself. Seriously, the best brownies I’ve ever made. I used Ghirardelli cocoa and chips (milk chocolate chips). So easy too!
Mine came out dry and chalky.
I”m sorry to hear that Dawn. Did you follow the recipe exactly? These are one of my most popular and a lot of people really enjoy them!
Thank you!! These were a huge hit in my house! Chocolatey, gooey and delicious. I have 3 very picky boys who would not usually go near a bean or avocado…what an awesome way to get them to eat something healthy! I will be making a double batch of these again tonight…in secret of course.
Loved the recipe! My mom was making these before, but now that she’s not home, I’m so glad I stumbled across your recipe. I adapted it and subbed the sugar for dates (a healthier option). I love searching for healthy desserts and already love black bean cookies. This was such a delicious recipe, I couldn’t even tell that it was made of black beans 🙂 I posted it on my website, but definitely mentioned you. I look forward to trying out your other recipes!
These are an awesome treat!! I love adding instant coffee too.
These are less sweet than traditional brownies, but they hit the spot when I was craving some chocolate!
I made these today and they were amazing! My boyfriend and I loved them! I didn’t change anything, just added some chopped pecans. They weren’t bean-y at all! A while ago we tried a different bean brownie recipe (from someone else) and they weren’t so great so I was a bit skeptical about these but I always trust your recipes Monique!! Both savory and sweet are always so good. By the way, I used Ghirardelli 100% unsweetened cocoa. Using the good stuff really does make a difference!
Just made them and feeling a bit disappointed. I followed the recipe to a T and although the brownies were moist and had a good texture, they were a tad bitter. It might be because I used dark cocoa powder – I use it in chocolate cake/cupcakes that call for regular cocoa powder and never had issues. I’m willing to give this recipe another try by decreasing the cocoa powder to 1/2 cup and increasing the brown sugar to 3/4 cup.
I’ve made these brownies 3 times in 2 days and it’s now my favourite recipe! My kids brag to their friends and teacher about how tasty and healthy the brownies are. They taste much better after using 1/2 cup cocoa powder and 3/4 cups brown sugar. On my 2nd try I subsituted black beans with chick peas and they turned out even more fudgy. On my 3rd try I went back to black beans and added 1 small, ripe banana which added moisture and sweetness. This is a very versatile recipe. Try changing it up to your liking! Thank you!!!
Wow ! Just made the recipe
Very good brownies…and a nice and healthy treat toi.
Definitely a keeper !
Can you sub the sugar for pure maple syrup? If so what would the quantity be?
Just made these and added half of tbs of cayenne to the batter and some extra chocolate chips for a strange new adaptation of my annual “firework” brownies for the Fourth. The batter was oh so good- can’t wait for the finished result!!!
Amazing and so easy. I’m basically lazy so added regular size chocolate chips in the food processor with everything else. Worked like a charm!
Wow! This recipe is absolutely PERFECT! The only two variances for me were: 1) added a tsp. of chocolate chili spice; and 2) used 1/3 cup coconut sugar + 1/3 cup Swerve. Thank you, Monique!
I have to admit, there are no gluten/dairy allergies in this family, but I know a few people who have them, so I have been stepping outside my box in order to be able to share food with those who do have those allergies. I actually served them tonight and they went over great! I tried this recipe twice, and I have to say, the texture is awesome. The first time the avocado flavor was too strong, but I had to try them again. So (after reading a ton of comments), I used sweet potato, half brown sugar and half honey, and upped the coconut oil to a full tablespoon. I think I might have added some extra chocolate chips – I didn’t really measure. 🙂 They were awesome! I’m going to try them again with even less sugar, leaning more towards a darker chocolate taste, to balance out the sweetness of the chocolate chips. Thanks for sharing! Now I can splurge without feeling too guilty. 😀
Could you give more detail on your changes to the recipe please? I tried them today and am looking to improve them. Did you substitute something with the sweet potato? Also how much did you add? Did you cook the sweet potato first? Thanks!!
I have a question, how do I know if I have a “very good quality” cocoa? The one I used today just has one ingredient, cocoa. I don’t think it cost very much though… What am I looking for when buying the right cocoa? Is there a link to buy one online perhaps? I didn’t mind the brownies, they do taste beany and a bit too bitter for my taste though. Thanks
Basically anything other than something like Hershey’s would work well. I like Ghriradelli or Divine Cocoa powder. Unsweetened, of course. Also, if you find them too bitter, try adding a few tablespoons more sweetener.
Made these tonight for preschool treats tomorrow and they are awesome. I doubled the recipe and used two full eggs and one white in the second half of the double (had to make in batches since I don’t have a food processor and had to use my magic bullet instead). I used Hersey cocoa and milk chocolate chips and they were great even though those aren’t considered “high quality”. The brownies turned out fudgey and cakey. I had my dad try one without telling him how they were made and he loved them. I’ve already passed this recipe on to several mom friends!
I’m so glad these were a hit! The sneaky healthiness is such a fun surprise, too 🙂
For a “healthy” alternative, these black bean & avocado brownies are good!
I’m so glad you enjoyed them!
Really good!
Glad you liked them!
So delicious!
Absolutely!
Sad that I wasted so many ingredients for something that tasted nothing like a brownie. Followed the recipe exactly as well. So disappointed.
Sorry to hear that you didn’t like these! A lot of people really enjoy them 🙂 Maybe these brownies would be more your style: https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/
Hi there! I was scrolling through my “Fav sweet treats” Pinterest folder & this was one of the first ones in there (tried & true). However at the time I wasn’t vegan. I noticed you mentioned to make this egg free we could use 1 flax egg (or was it 2??) and banana; my bananas are pretty green atm. Any other subs? Or could I increase the flax egg? Love these brownies so much! Thank you =).
Glad you love these! I would use two flax eggs. I wouldn’t use a banana if it’s green!
Absolutely delicious
Glad you enjoyed!
OMG! What beans?!? What avocado?!! How is this real?!! One of the most decadent desserts I have ever had. ❤️
I have made these for years, and they are always a hit – not to mention a fun surprise for those who can’t believe these ingredients could make an amazing brownie!
So happy to hear that!
Making my second batch this week. Awesome recipe, a keeper in my book! Easy, quick and sooo tasty. I swirled a couple tablespoons of creamy peanut butter on top with choc chips. YUM!!
If I would double the recipe and use a 13 x 9 pan, would that work! Do you think the middle would cook through or how long should I extend the bake time? I’m thinking of using this brownie as the base of an ice cream cake.