Fudgey avocado and black bean brownies -wonderfully gluten and dairy free!

This recipe is kind of an extension of my last post of Chocolate Avocado Frosting – because I made them the same day and again, with avocados! These brownies came out so soft and fudgey it took all I had in me not to eat the whole pan… so I only had 3.


Unfortunately, the two cupcake recipes I had made to go with the frosting both came out HORRIBLE. SOOOOOOOO… I think if you were to top these brownies with the frosting… you’ll have something even more amazing on your hands.. and in your mouth.

This recipe is so easy and secretly healthy, you’ll seriously never know you’re eating avocados and black beans! You could even make this vegan by using flax eggs instead of real eggs. I haven’t tried it, but let me know if you do!!


Makes 12
You Will Need:

  • 1 (15oz) can of black beans; drained and rinsed
  • 2 eggs add a third egg if you like your brownies more like-cake. Possible to sub for flax egg if you’re vegan, but I haven’t tried.
  • 1/2 ripe avocado I only had really tiny ones so I used a whole one instead
  • 1T coconut oil; melted
  • 1/2 cup unsweetened cocoa powder
  • 1/2t baking powder
  • 1/4t baking soda
  • 1/4t salt
  • 1t vanilla
  • 1/2 cup coconut sugar you can substitute for brown sugar if that’s all you have
  • 1/3 cup chocolate chips
  • optional toppings not included in macros; get crazy and use your imagination! Frosting, more chocolate chips, chopped nuts, dried fruit, peanut butter swirls… the choice is yours!


  1. Preheat oven to 350F and grease an 8×8 baking pan
  2. Blend all ingredients except for chocolate chips and toppings if you’re adding them in a blender of food processor until smooth. If it gets too thick, add a tablespoon of water at a time until it’s more manageable. This batter needs to be pretty thick to be fudgey
  3. Fold in your chocolate chips and pour into prepared pan
  4. Add additional toppings if desired
  5. Bake for 20-30 minutes until a knife inserted the center comes out mostly clean.  You’ll know they’re done when the tops begin to crack
  6. Once cooked, remove from the oven and allow to cool completely on a wire rack before adding any frosting.

Nutrition Facts:
per 1 brownie

Calories: 141

For this batch I added walnuts, and topped it with the avocado frosting from my last post. I also tried it with a third egg, I personally prefer keeping it at two

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (:

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