Black Bean Avocado Brownies

Before making these, I had never really had a good black bean brownie before. They were always a little dry and uninspiring. But, alas, I found myself googling recipes for a batch when I was hit with a sudden craving for chocolate. I had recently changed my diet to better feed my mind and try to make smarter choices with sweets because of having a nasty problem with with Hypoglycemia. These brownies are an excellent swap because they’re packed with the proteins + fiber you need to slow down the breakdown of sugar in your body. This difference was something that I noticed immediately after eating them. No sugar rush. No sugar plummet. Just guilt free SUPER FUDGY indulgence. I promise you. The only difference that you’ll notice is that the top doesn’t have that “brownie shine”. Other than that, these are almost BETTER.

I would say that the only “bad” thing about this recipe is that it does require a food processor of some sort. This can be a standard blender, food processor, or a Nutri Ninja – like I used. The ingredients just can’t be incorporated the way they need to be without it.

This recipes is originally from Monique over at Ambitious Kitchen. Thanks, girl!

Now, I don’t like telling people what to do, but make these as soon as possible.

Black Bean Avocado Brownies

1 (15 oz) can of black beans, rinsed and drained
2 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 tablespoons
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons pure vanilla extract
1/2 cup coconut sugar (or can sub organic brown sugar)
1/3 cup chocolate chips of choice, plus 2 tablespoons for topping

1. Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
2. Place all ingredients besides chocolate chips into blender or food processor.

3. 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.
4. Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips. You can also fold in nuts or swirl in peanut butter.

5. 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!

Add chopped walnuts to the top.
Use coffee/espresso instead of water to thin the batter.

To make vegan, Sub 2 flax eggs for the regular eggs.
To make brownies more cake-like, use 3 eggs instead of 2.

Love to you and yours!


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