Now that we are done with all of our Holiday Goodies, we may have developed a taste . . . or, in my case, a slight addiction . . . to an afternoon treat. My Dark Chocolate Black Bean and Avocado Brownies are just what we need! They are super rich, moist, and decadent, AND they are packed with nutrients, fiber, and protein so that they won’t spike your blood sugar. Most importantly – they are delicious!

These brownies are gluten-free and can be made vegan by subbing out flax eggs for regular eggs. If you’re nervous about how black beans and avocado will taste in brownie form, have no fear! There is a good amount of cocoa powder to give them so much richness; you’ll never know they’re packed with magnesium-boosting black beans and avocado. The secret is to ensure that you’ve blended your mixture until it is completely smooth.

The preparation is very similar to my recipe for “Protein Packed Peanut Butter Chocolate Chip Muffins,” and the result is the perfect blend of fudgy, chewy, and cakey. I like that they are just sweet enough, without being too sweet.

Dark Chocolate Black Bean & Avocado Brownies

Print Recipe

Prep Time 10

Cook Time 25

Servings: 12

Ingredients Equipment Notes

Ingredients

1 15 ounce can black beans, drained and thoroughly rinsed
1 small ripe avocado (or 1/2 of large)
2 whole eggs (to make vegan brownies, try flax eggs)
1 Tablespoon melted coconut oil
2 teaspoons pure vanilla extract
1/2 cup pure maple syrup
1/2 cup plus 2 Tablespoons unsweetened Cocoa Powder
1 teaspoon expresso powder
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 ounces semi-sweet chocolate chips (approximately 1/3 cup)

Equipment

1 Multi Blade Blender or Food Processor

Notes

Preheat oven to 350 degrees, with rack in center.

Prepare an 8×8 baking pan with cooking spray.

Combine rinsed black beans, avocado, eggs, melted coconut oil, vanilla, and maple syrup in a multi-blade blender or food processor. Process until completely smooth, scraping down the sides between blending sessions.

To a large mixing bowl, add cocoa powder, espresso powder, sea salt, baking powder, and baking soda. Use a wire whisk to mix well, ensuring there are no lumps.

Add black bean blend to the cocoa powder mixture and stir well until fully combined.

Stir in chocolate chips.

Pour the batter into the prepared pan, spreading into an even layer.

Bake in the center of preheated oven for 25-30 minutes. You’ll want the top to be set, and the center to spring back when gently pressed.

Place the pan on a cooling rack to thoroughly cool the brownies. Slice into 12 pieces using a sharp knife.

Brownies can be stored in an airtight container for up to 2 days on the counter, 1 week in the refrigerator, or 3 months in the freezer.

I hope you give these a try! We all deserve a little afternoon treat, and these brownies work FOR our health goals rather than against them. I know you’ll love them as much as I do! Let me know in the comments when you bake them!

Thank you for reading along, Friends!

I’ll see you back here tomorrow. 😊