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.
xoxo!
More healthy dessert recipes to try:
Grain Free Omega-3 Fudgy Walnut Skillet Brownies
Grain Free Tahini Brownies (the best brownies I’ve ever eaten!)
Flourless Chocolate Chip Chickpea Blondies {vegan, gluten-free & healthy}
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Small Batch Paleo Almond Flour Brownies with Raspberries
Healthy Flourless Black Bean Avocado Brownies {vegan and gluten free}
Healthy vegan avocado 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.
Ingredients
- 1 large flax egg
- 1 - 15 oz can low sodium black beans, rinsed and drained
- 1/2 medium to large ripe avocado
- 1 tablespoon vanilla extract
- 1/2 cup packed dark brown sugar
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon coconut oil
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling
Instructions
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Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
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Place flax egg, black bean, avocado, vanilla, and brown sugar and process in a food processor until smooth.
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Add in cocoa powder, coconut oil, 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 a tablespoon or two of almond milk. This batter needs to be very thick in order to produce fudgy brownies.
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Fold in chocolate chip or sprinkle onto batter then transfer to prepared pan and use a spatula to spread evenly to sides. Sprinkle top of batter with 2 tablespoons of remaining chocolate chips.
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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.
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Cool pan completely on wire rack then cut into 12 bars.
Recipe Notes
You may be able to sub the brown sugar for honey, agave or maple syrup. I would reduce to 1/3 cup though.
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
149 comments
Hi! Excited for the redesign!
These look amazing but I am allergic to coconut and am sensitive to almonds and flaxseeds. What substitutes would you recommend?
Thanks!
You can sub the coconut oil for nearly any oil or even butter. Instead of almond milk you can use regular milk or even water. Instead of flaxseeds you can use 1 egg or chia seeds.
My second time making these Monique! They’re always extremely popular!
Incredibly delicious, I need at least two or three of these!
This recipe didn’t work out for me, it was way too bitter, texture wasn’t that great (looked like it hasn’t been cooked properly even though kept for a longer time than recommended) Absolute waste of ingredients and time. I will never recommend this recipe to anybody. This brownie was not at all sweet such a piece of crap, I’m sorry to say this. Other than healthy stuffs put into it, it tasted really bad 🙁
Btw, I threw everything in the trash, nobody even wants to try.
Zeenath me too!
Mine also turned out to be lacking in sweetness too, and I followed the review exactly :/
We all hated these too! It looked so good but after I started spitting out the bean skins and my son literally spit his out of his mouth
My daughter felt nauseous after a few bites
My sister makes black bean brownies and loves them. I need to try these on my family and see what happens…Very excited!
Oh you are killing me with all these delicious recipes. I have been gluten free since last August but devouring all your wonderful desserts has not helped in my weight loss effort (I'm only 118 so I shouldn't complain) 😉 Anyway, keep up the good work your wish (for trying new recipes) is my command – and thank you.
Oh wow I can just imagine how fudgy and flavorful these are! All I need is an avocado and I’ll be all set to make them for our guests coming on Monday! Thanks so much- pinned!
These sound great! I don’t have any flaxseeds… is there something I can substitute instead?
Yes, you can sub 1 egg!
I’ve been trying to clean up my diet in preparation for the dreaded bikini season, but I’ll alwaaays have a major sweet tooth! Can’t wait to try these!
Oh my gosh these look so fudgy and amazing! I will definitely have to try them soon! Can’t wait to see the new design 🙂
Many chocolate brownie/cookie recipes call for black beans, but I have scoured my local super markets and have never been able to find them. Do you think I could use other kinds of bean? They all seem somewhat similar when it comes to consistency and flavour!
Yes, you could use white beans!
Thank you! Can’t wait to try it!
I’ve made avocado cookies…and black bean brownies…but never combined the two! Looks like I’ll have to soon because these look incredible 🙂
So not to be a Debbie downer, but my daughter and I made these and they were inedible. We processed them as smooth as they would go, they were kind of mealy, and tasted “burnt” even though I only cooked them for 20 minutes. Any suggestions for making the batter smoother? I plan on trying them again with maybe a white bean instead.
Kate – so sorry these didn’t work for you! I’ve made them several times so I know the recipe is good. A few questions: was your avocado extra ripe? Did you follow the directions exactly? Also, did you process them in a food processor vs a blender? If the batter was too thick, you may want to add a bit extra milk to it and blend until smooth. Also, white beans would definitely work too! Or chickpeas!
Already a big fan of sneaky, black bean brownies, made a big batch just last week, but it hadn’t occurred to me to try sneaking anything ELSE into them! I bet the avocado adds a lot of richness and texture – will have to try at some point. (And definitely not tell anybody.)
Hi Monique, I tried these brownies tonight, feeling adventurous! The texture is great, I don’t taste the black beans :-), but there seems to be a problem with my avocado. Parts of it taste bitter, so my brownies have that same unpleasant taste… I waited for my avocado to be extra ripe, so it was soft. Could it be too ripe? Do you know what causes this unpleasant taste in avocados? Thank you! 🙂
Hi Stephanie! It sounds like your avocado may have been rotten – yikes. I would definitely try again. You can tell if your avocado is ripe if it’s slightly mushy when you press on it and the skin is dark. Hope this helps!
what amount of avocado are you using, is 1/2 of a medium or large avocado = 1/4 cup, 1/3 cup or 1/2 cup?
I’m thinking of subbing mashed banana or applesauce since it’s so tricky waiting for the avocado to get to that just right ripeness. TY
I’m using half of a medium. I’m not quite sure if 1/2 of a banana would work but you could try.
Do you think you are using 1/2 cup of mashed avocado in this recipe, 3/4 of a cup or closer to 1 cup of mashed avocado? according to http://www.californiaavocadosdirect.com/35/avocados-a-secret-ingredient-for-baking.aspx “1/2 cup mashed avocado is equivalent to approximately 1/4 of a large avocado”.
I think it’s a little over 1/2 cup mashed. Hope this helps!
This look so rich and incredible… just pinned and can’t wait to make!
Been dying to make these! I don’t have a food processor anymore 🙁 Any recommendations on an alternative?
It’s going to be difficult but I have made them in the blender before. You just basically need to scrap down the sides. It’s also easier to make them in the blender if you don’t veganize them – meaning you would add 1 egg. Let me know if you try it!
These brownies look awesome. Hi Monique! I just found this post through FoodGawker, and I wanted to check out your blog. Congrats on the food blog success and the delicious brownies!
Cheers,
it's possible to put nuts like walnut or almonds.
I just want to say how much I have enjoyed your Chickpea choc chip blondies and Peanut Butter Oatmeal choc chip cookies and I would like to try this recipe too. Living in the UK I would like to check what black beans are – are they aduki beans or kidney beans? Or something else?!
Also, thank you for these recipes – I have to follow a gluten free diet and these make it easier for me to eat cakes fairly healthily 🙂
I don’t think they are either of them…. I live in the UK and in my Tesco in the World Food isle there are tins of “Black beans”, they’re definitely not kidney beans! Have a look in yours near to the Caribbean groceries 🙂
Hi! My first attempt at these brownies is currently in the oven! I unfortunately did have to use a blender (no food processor 🙁 ) and therefore also had to use quite a bit of extra milk. One question I had though… our black beans come in 19oz cans and once drained and rinsed end up being 13oz. The 15oz you require… is that before or after draining and rinsing them?
My son is allergic to nuts. Can I use a substitute for the almond milk?
Yes, that would be just fine.
made these at 2am and oh boy so divine even better the next day really fudgy thank you Monique
I’m glad you liked them! I always think they’re better the next day too.
I just made them today and they came out SOOOO GOOOD!! First time I baked vegan and gluten free: I followed the recipe to the T 🙂 So excited to bake them again.
Awesome! 🙂
One question I had though… our black beans come in 19oz cans and once drained and rinsed end up being 13oz. The 15oz you require… is that before or after draining and rinsing them?
Ours come in 15oz cans.. You may want to set a few aside.
Thank-you for responding! I’m going to try making these again now 🙂
I just got off the cocoa powder and on to good quality carob. Now you want me to substitute again? Oh the humanity! Well, I suppose i could give them a whirl 🙂
Made these yesterday in the Vita Mix, and didn’t have an avocado so used silken tofu (1/2 cup). It was a little tricky to scrape all the batter out. Also, I think step 1 should start with ground flax seeds? Mine didn’t process, although that didn’t affect the taste at all. Best out of the fridge this morning 🙂
I made these yesterday and couldn’t help but have a few bites straight out the oven. Lucky I controlled myself and refrigerated them overnight for breakfast, they came out so much more moist, fudgy and flavoursome!! I used chickpeas instead, and a whole avocado plus maple syrup to make up for the batter’s extra thickness (I figured granulated sugar would make it more difficult to work with in the food processor). I know I wont stop eating them so I disciplined myself and froze half the batch, hopefully the texture/moistness stays the same after thawing. Thanking you for the recipe !
What unsweetened cocoa powder do you use? I just used Hershey's and mine were pretty bitter…
What unsweetened cocoa powder do you use? I just used Hershey's and mine were pretty bitter…
What unsweetened cocoa powder do you use? I just used Hershey's and mine were pretty bitter…
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
These are amazing! I've made these a number of times and someone always asks me for the recipe. Well done!
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
I am really curious to try these. If I invite you over for dinner, will you bring them for dessert?
Just made these and I am floored how good they are…Thank you for sharing!
I’m new to vegan, gluten and dairy free baking…is this recipe also dairy free?
Hi, can I substitue the Brown sugar for xylitol?
Hi. I’m not familiar with baking with xylitol but I know that coconut sugar would work well!
These make an excellent batch of brownies! I never could of dreamt to be able to eat brownies within my calorie limit. They are especially good after a long run (especially when cold or wet) which because I am usually craving either a large vanilla protein milkshake or spiced pumpkin shake i will partner it with these brownies. I am new to this healthier way of cooking but surprisingly I had pretty much all of these ingredients. I love all the recipes but especially these which I have shared with my friends (they thought these brownies where decadent and rich) when they found out how many calories they had immediately seconds where had! Thank you for the great recipe! Will continue to bake them.
Have made these at least 10 times now, always experimenting with the recipe. I have added 2 tblesp coconut flour for added texture, when it was too runny for some reason. I have added a over ripe banana and dates when I wanted to cut down on the sugar. But the most significant addition that made them more fun and festive was adding cinnamon, nutmeg, and cardamom! It adds a nice spice that helps when the brand of cacao you have bought is bitter or kind of flat tasting. I also stick one whole macadamia nut inside and have topped with toasted almond or walnuts 🙂
Oh and i gifted these to clients over the holidays and many were pleasantly surprised at how good they were (and guilt free). With all the holiday cookies and candies, parties and indulgences, its nice to have a slight alternative. I made in mini cupcake foils and topped decoratively with nuts (because the consistency is not the prettiest. I was unable to get the square bar form as perfect as pictured.
Hi! I just made these but they took an hour to cook and still aren’t raw inside? What could I have done wrong? Could it be that the avocado I used wasn’t really creamy but more of the watery kind (if you get what I mean?) They do taste like molten lava cakes now though hehe :))
Just made these, they took much longer to cook and were still very sludgy. Do you have to keep them in the fridge for them to kind of set properly? Had to peel them off the tray and they crumbled a lot 🙁
Finally made these! Used a real egg instead of a flax egg and still delicious. I’ve wanted to make black bean brownies for a long time and now there is no going back. Thanks Monique!
Just made these and had 2 while they were still warm! (cut into 9 pieces) I know you said they are better chilled but they are absolutely amazing just out of the oven too! They are chilling in the fridge right now. I did skip the vanilla extract and coconut oil, and subbed about 1/4 cup honey for the brown sugar as well as a real egg for the flax egg. I also think I may have used a little more than half an avocado… sooo delicious!!! Only bad thing is it crumbled when I took them out but hopefully when it’s cold it will come out in one piece! Thanks so much for the recipe!
Hi Monique…I love your blog and do post on Instagram. I have to take a dessert to a friend’s tomorrow evening so thought I would whip these babies up. I didn’t realize until I got started that here in Canada a can of black beans is 540mL or 19oz…. I added more avocado and had to add almond milk as my Vitamix would not smoothly mix the consistency. My food processor is a Braun and I switched to my Vitamix after not having any success. What type of food processor do you use? The mixing was painstaking and they are presently in the oven. Just wondering if anyone else had trouble getting the beans smooth? Thanks!
I have a Cusinart!
I replaced the brown sugar with white baking stevia. Not a good idea – i totally destroyed it. Also i am from Germany and i need to convert cups to grams. I did a horrible job with the cacao powder and used way too much. Not eatable at all 🙁 Do you have a good link for conversion or any idea for good sugar alternatives in this recipe? Thank you and greetings from Germany 🙂
So I am new to eating vegan and love that I found this recipe. It was absolutely delis hand if I didn’t make them myself I wouldn’t believe what was in them…or not in them. Thanks so much for this one
Wow! Made these brownies tonight and thought they were amazing! My husband even loved them. Will definitely add this to my favorite recipes. Thanks!
Finally I step upon healthy cake dessert recipe without using butter(&Yes u are wonderful to even suggest honey in subsitute from sugar!?).
Pardon me this is going to be my 1st time baking. May I ask what can I substitute for black beans? Or can I don’t add beans? And also can I don’t add the coconut oil(don’t like oil and butter). Appreciate any kind advise pls… m yearning to do this for my 1st sweet baking!?
These are absolutely horrible…bitter as heck! I love all healthy desserts but this one was disgusting. A waste of ingredients
These brownies are really great. I substituted the sugar for 1/3 cup of honey (as recommended) and I personally like that it’s not as sweet as a regular brownie. The beans are great in it and it’s got a very deep and creamy texture; overall really scrummy! However, for those who do prefer their desserts on the sweeter side and wish to use honey as opposed to dark brown sugar, I’d recommend using just a touch more than 1/3 of a cup. Thanks for the awesome recipe!
These are currently cooling on the counter, and the corner I tested was lovely! The texture is perfect despite not having a food processor or blender. I just mashed the beans and avocado into a paste and then used a hand mixer. Also added a bit of coffee and salt for a different flavor. Thank you so much for this recipe!
I made these, they were delicious! I used cacao powder and the 1/3 cup of agave. I wish I’d used my Vitamix, the blender I used left some black bean skins. These are definitely more fudge-y than brownie, but I almost don’t taste the bean – really really good and will sure kick a chocolate craving
This may sound crazy but I found organic refried beans at Harris Teeter that just contained black beans and salt. I used almost the entire can. I substituted honey for brown sugar and added an extra 1/4 teaspoon of baking soda. They came out really nice and I think the refried beans made the mixture really smooth.
my friend and i made these for our cooking class, easy and taste great!
The first time using this recipe exactly didn’t come out good over powering cocoa taste …very disappointed….. Will try again cocoa
So I’ve made my fair share of black bean, pumpkin, sweet potato, chickpea, avocodo, date, banana, etc. based desserts.
I’m not usually one to complain or waste Foods either. I made the brownies exactly how the recipe called & they came out of the oven completely underdone. I tried chilling them & when I was finally able to try them…. it was just bad. Considering how much sugar I used I was expecting such a better turn out. I even gave them a peanut butter chocolate frosting to give them some life & nope, I will not be finishing these. I can see where you were going with it but it’s just not there yet. I was actually try to impress family the night I made these like “I can make delicious vegan brownies out of beans & avocados!” & nobodies hopes were as high as mine. Now they think this is the kind of stuff vegans eat. I’m sorry for this comment but just it anyone else reads these comments first I’d like them to save their ingredients & time until something in this recipe Is fixed.
I’m surprised by some of the negative comments. I just made these for the first time and they are delicious. OK, I will admit, if you’re expecting them to taste exactly like a traditional brownie, you might be a little disappointed, but for a healthier plant based alternative, they definitely satisfy a chocolate craving. I substituted coconut sugar for the brown sugar, and used an extra 1/2T of maple syrup, and while not overly sweet, they certainly weren’t bitter. I baked them for 24 minutes, and I love the texture. Moist on the inside with some crispy edges. I popped one in the freezer for about 15 minutes to see how they tasted cold, and I think they are even better chilled. I will be making these again!
Oh, and I forgot to mention that I used my Vitamix (by mistake…I know, I know, read the recipe thoroughly first!!!!), and then added the wet ingredients to a bowl with the dry ingredients, and the batter was smooth and perfect. Next time I’ll try it with my Cuisinart as the recipe states.
So glad you enjoyed these! Agreed that they’re a great plant-based alternative to traditional brownies. I’ll have to pop mine in the freezer next time 🙂
These are delicious! I’ve made them several times now and they came out yummy each time. I added one extra egg this last time and they were a little more cake-like. The first time I forgot the oil and they were still great. I think the people who don’t like this recipe either don’t like fudgey brownies, like way more sugar in their treats or are doing something wrong when they make them. These have been a no-fail quick dessert for me! Not planning on telling my 7 year old son about the ingredients. He’s a picky eater but he loves these😀
I’m so glad you guys love these! And agreed – these are perfect for a fudgy brownie that has wholesome ingredients 🙂
Made it almost according to recipe, added a whole small avocado and used coconut sugar rather than brown sugar. I was a little concerned when I tasted the batter, I didn’t think it was very chocolatey and it had an odd texture/flavour, but very happy with the results!! Baking seemed to diminish the bean/starchiness and the chocolate flavour was deep, rich and delicious!! Texture nice and moist, tastes much more decadent than the healthy ingredients would suggest. Thanks so much for the great recipe!!
So happy you enjoyed these! And yes, baking them does bring the fudgy, brownie texture in here (even with all of the healthy ingredients!)
Made these last night as the recipe stated with 2 eggs and brown sugar, except I only sprinkled the chocolate chips on top. It was pretty straightforward and came together as expected. I am pretty pleased these and don’t feel as guilty in indulging. I feel like they satisfy my craving for something sweet with just a small bite too. Thank you for the recipe!
Perfect! I’m so glad you enjoyed these 🙂 Such a great, healthy treat!
Delicious! It was my first time making brownies from scratch, and they turned out pretty good, just didn’t taste like the normal brownies I’m used to (from the box). I used 3 eggs, swirled peanut butter into the batter, and cooked for about 45 minutes. And used a whole large avocado instead of half. Thank you for sharing the recipe!
These are definitely a healthier version of traditional boxed brownies! The PB swirl sounds delicious in here 🙂
This is one of my favorites! I always like them better when they’re cold, so I bake them and then let them chill. So yummy and delicious!
Love these cold. Glad you like them too!
Love these! We’ve tried other black bean brownie recipes, but this one is one of the best! We always make sure to blend all of the ingredients super super well to make sure all the black bean skins are gone. My husband doesn’t care for avocado and I made these without telling him they were in there and he couldn’t tell! He was so surprised, but loved them…so we made them again. (:
Hi these are great. I’m wondering if you might know what ratios to use if I wanted to try to add nut butter?
Thanks,
Sarah
You could swirl in 1/4 cup peanut butter over the top of the brownies then bake!
Amazing! Fudgy and delicious.