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Black Bean Avocado Brownies

Monday, July 22, 2013

Made these little treats today. They're not totally healthy (can't go crazy popping em like mini rice cakes), but a better alternative to regular brownies as the canola oil is replaced by avocados and no white flour is used. Adapted from an original recipe from the Bean Institute (

You'll need:

One 15 oz can of black beans, drained and rinsed

3 large eggs
1/2 medium hass avocado
3/4 cup granulated sugar (I used demerara sugar and I'm sure you could use splenda to make a lower calorie version)
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
pinch of salt
1/2 cup semi-sweet chocolate chips

I also added a bit of chopped mint (1.5 Tbsp)

First process the beans in a food processer until they become creamy.

Add the remaining ingredients to the food processor (except chocolate chips). And process until it is the consistency of cake batter.

You may need to pause in the midst of processing and scrape down the edges to ensure that everything gets incorporated evenly.

Add in half of the chocolate chips (1/4 cup) and pulse until they are mixed in well.

Pour the batter into a pregreased pan (the recipe calls for an 8x8 inch square pan, but I used a mini muffin tin), shake or use a spatula to level the mixture, then sprinkle the remaining chocolate chips on top.

Bake at 350 degrees for 30-35 minutes (8x8" pan) or 25-30 minutes (mini muffin tin). Perform the "toothpick test" to check for doneness. Allow brownies to cool before removing from pan.


To store, place in an airtight container and store at room temperature. I'm the queen of freezing things, so I plan to extend the life of these little buddies by freezing them and letting them defrost in the fridge anytime I want a chocolate treat.

Hope you have fun trying this recipe! I'm curious to know about any other modifications so if you make them with any other substitutions please let me know!

Happy Baking!
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