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.


4.8 from 6 reviews
Black Bean Avocado Chocolate Chip Fudge Brownies {gluten-free & low-fat}
Nutrition Information
  • Serves: 12 brownies
  • Serving size: 1 brownie (1/12th of recipe
  • Calories: 138
  • Fat: 4.5g
  • Carbohydrates: 16.2g
  • Sugar: 13.6g
  • Fiber: 4.8g
  • Protein: 4g
Recipe type: Dessert, Brownie, Gluten-free, Healthy
Prep time: 
Cook time: 
Total time: 
A delicious low-fat and naturally gluten-free fudgy brownie made with black beans and avocado. Unbelievably delicious! These even fool kids!
  • 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
  1. Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.
  2. 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.
  3. 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.
  4. Cool pan completely on wire rack then cut into 12 delicious squares.
TO MAKE VEGAN: Use vegan chocolate chip and sub a flax egg for the egg and egg whites.

These brownies are best once they have cooled. I actually prefer mine cold out of the fridge - they are amazing!