My family loves desserts and I always try to have something on hand to cure our cravings, but I also want to make sure it’s packed full of healthy ingredients–ingredients that fend of illness and even disease! These rich, dark chocolate fudgy brownies are irresistible. My family literally eats the pan of them within 24 hours. Fortunately, I feel good about every ingredient in this recipe, so it’s a win-win!
You’ll want a food processor (or a really good blender may work) to mix the ingredients together well. You’ll want to process the ingredients so that the avocado and black beans are perfectly blended together. It should have a slightly thicker consistency than a typical brownie recipe.
Benefits of Avocado & Black Bean Brownies
There are so many awesome and health-boosting ingredients in these fudgy brownies that I actually let my kids eat them for breakfast! They have an amazingly rich dark chocolate flavor, plus, with all the fiber, they even help keep you regular!
- Avocados– anti inflammatory properties from antioxidants and phytonutrients; cholesterol and triglyceride-lowering; has shown to even reduce risk of some cancers!
- Cacao– polyphenols, which are antioxidants and reduce inflammation and blood pressure; may improve mood and brain function; cancer preventive properties; may even help with asthma symptoms (pair these brownies with my Decadent Hot Chocolate Recipe for an immune boosting extravaganza!)
- Flaxseed– assists with weight loss; omega-3 fatty acids; helps with sensitive skin issues; reduces inflammation; reduces blood pressure (maybe even more effective for some than taking (and/or in conjunction with) blood pressure medications)
- 1 ripe avocado
- 1 15 ounce can of black beans, drained
- 3 teaspoons Stevita sweetener OR 1/4 cup honey or maple syrup
- 2 flax eggs
- 2 tablespoon cacao powder
- 2 tablespoons melted coconut oil (or MCT/XCT oil)
- 1 tablespoon vanilla extract
- 1 teaspoon Celtic sea salt (regular salt will work if you don't have Celtic on hand)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of cinnamon (optional)
- 1/2 cup Lily's sugar free, vegan chocolate chips
- Preheat oven to 350 degrees. Melt 1/2 tablespoon of coconut oil and apply to bottom of 8x8 inch pan.
- In small bowl or cup, add 6 tablespoons water to 2 tablespoons ground flax seed. Stir and let sit for 5 minutes. Mixture should be thick.
- In a food processor, add pitted avocado, black beans, cacao powder, Stevita powder (or honey/syrup), vanilla, salt, flax eggs, and oil. Food process for approximately 2 minutes, or until it is smooth and no avocado chunks or bean fragments exist. You may need to scrape the sides of the mixer once between processing.
- Add baking soda, baking powder, salt, and cinnamon (optional). I use pulse mode so I can still use the food processor.
- Gently mix in chocolate chips on pulse mode. Batter should be slightly thicker than "traditional" brownie batter.
- Pour dough in 8x8 baking pan. Bake for 25-30 minutes, or until the top of the brownies "crack" (oven times may vary). Cover with another pan or silpat liner (or parchment paper) if top begins to brown. (I do this around minute 15). Brownies will be gooey but knife should come out mostly clean. Let cool approximately 5 minutes to harden a bit.
I don't always have Lily's brand chocolate chips on hand (and usually they're above my price range anyway). Although it is not qualified as healthy (or dairy free), I sometimes use Aldi's brand dark chocolate chips, which have less sugar than most brands. In addition, regular sugar and eggs may be used, however, that alters the nutrition quite a bit (although you still get the benefits of avocado and black beans!).
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Serving Size:1 cookie
Amount Per Serving: Calories: 172 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 290mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 5g Sugar: 18g Sugar Alcohols: 0g Protein: 5g
Looking for more healthy and chocolaty recipes? Try my Keto Avocado Chocolate Chip Cookie recipe.