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Less cakey and very moist, these black bean avocado treats are a healthy alternative to the typical brownie. Although there is some sugar, these brownies also contain some fiber.

 

1 can black beans (rinsed and drained)

1/2 avocado

3 eggs

1/2 cup plus 2 tbsp honey (maple syrup should be pretty good here too)

1 tsp vanilla extract

2 tbsp ground coffee or espresso

6 tbsp cocoa powder (unsweetened)

pinch of sea salt

 

Grease (non-stick spray or oil) an 8×8 baking pan, set aside.

Combine black beans, avocado, eggs, and honey in a food processor. Blend until completely smooth, may take a few minutes. Add remaining ingredients and blend until fully combined. You don’t want any chunks here so make sure to mix well.

Pour batter into the greased pan and bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the brownies comes out clean. Let cool, slice, eat.

Store leftovers in fridge. I found the taste/texture to be best when refrigerated.

*Next time I want to create a lower-sugar version of these. The sugar content isn’t very high compared to other brownies, but I like to avoid additional added sugar where ever possible. Although, I found the honey to subtly enhance the coffee and chocolate flavors. Oh sugar, how you are evil but oh so perfect at the same time.

Also, keep posted for a vegan version of these! Coming soon…

12 Comments

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  1. Jackie

    These are really good! Everyone should try it!

  2. Jackie

    I want to make this over the weekend! I have a lot of baking to do!

  3. Elaine

    Besoner, please make these and bring so I can taste .But please wait until next weekend to make them…it’s still cuaresma :-)

  4. Jackie

    This was my favorite! It was so easy to make and had no bean taste at all (which is good since I am not a bean fan!)

  5. Natasha

    This recipe is pure genius, the brownies were so incredibly DELICIOUS!! This recipe will be permanently replacing my old recipe. I made them for a cookout last night and everyone enjoyed them, including the kids! Looking forward to trying out the other recipes!!

  6. Christine

    These were the best brownies ever and my husband loved them. I will be making these instead of the tofu ones I used to make.

  7. Jessy

    I love that these include black beans, avocado and eggs … but I don’t like using honey (because of both the taste and sugar content). Do you think these would work with erythritol? Perhaps I should add some more liquid then?

    • Howdy Jessy, I’ve never baked with erythritol but I don’t see why it can’t work! I’ve made these with coconut palm sugar (a lower glycemic sugar) and they turned out great, without adding extra liquid. If you do need a tad more liquid I’d recommend small increments of non-dairy milk. Now as for the taste I cannot guarantee the same outcome..I did some quick research and I read that eryth. can be substituted 1:1 for normal sugar, and that some even add a bit more. I’d start with the 1:1 ratio and then if you need sweeter go from there. Worst comes to worse the taste is a bit different but I feel as if it’ll still taste awesome! Let me know if you make these and how it goes with the eryth. I am curious!

  8. Mary

    I wouldn’t really call these brownies. They are much more like fudge, but they can really hit the spot when you’re looking for something sweet. Just make sure you don’t eat these while they’re warm. Chill them in the fridge, and then enjoy. I didn’t have the instant coffee or honey. I left out the coffee. Plus, I substituted the honey for some cane sugar. Yes, this makes it a little less healthy in some ways. However, there are some many better things about this recipe than your everyday dessert, so I think it’s a perfectly fine substitution. I’d make these again.