Healthy brownies? Yes, please! You’ll be pleasantly surprised by how rich and fudgy these brownies are. As a matter of fact, I suggest you don’t tell anyone they’re made with black beans and avocados until after they’ve gobbled them up!
The avocado makes these ultra-rich and moist and is virtually tasteless. The black beans take the place of flour and add loads of fiber and nutrients.
Using both cocoa and semi-sweet chocolate chips give these a deep chocolate flavor that’s is sure to satisfy any chocoholic!
Garnishing with whipped cream and raspberries is completely optional, but it takes these over the top (and looks pretty too)!
Oven temperatures can vary greatly, so you may have to adjust the cooking time by a few minutes more or less. I suggest you check it after 20 minutes. If the toothpick is completely clean, they are well done. If it has a few crumbs on it, they’re perfect. And if it has wet batter on it, they need to cook a little longer.
Preparing Flourless Dark Chocolate Brownies
We’ve included detailed recipe steps below, but here’s a look at the process…
Flourless Dark Chocolate Brownies
- 1 15- ounce can black beans
- 1 large (ripe avocado)
- 3 large eggs
- 1/3 cup cocoa powder (unsweetened)
- 2 tablespoons coconut oil
- 1/2 cup white sugar
- 1/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground (instant coffee)
- 1/8 teaspoon salt
- 1 cup chocolate chips + extra for top
- Raspberries (for garnish (optional))
- Whipped topping (for garnish (optional))
- Preheat your oven to 350 degrees Fahrenheit
- Spray an 8x8" baking pan with non-stick cooking spray.
- Line one side of the pan with Parchment paper and leave the ends sticking out over the top.
- Rinse and drain the black beans and pour them into a food processor.
- Pulse 8 - 10 times or until they are broken down.
- Add both the sugars, cocoa powder, eggs, baking soda, baking powder, and salt, and blend until smooth.
- Melt the coconut oil in the microwave until it's warm, and add the coffee granules. Stir to combine.
- Pour the coconut oil mixture and the vanilla into the batter and blend for a few seconds to combine.
- Scoop the flesh out of the avocado and add it to the food processor.
- Blend until the batter is smooth, scraping down the sides as needed.
- Remove the blade from the food processor and stir in the chocolate chips.
- Pour the batter into your prepared baking pan and use a spatula to evenly spread it out.
- Sprinkle some extra chocolate chips on top, and place the pan in the oven.
- Bake for 23 to 26 minutes or until the edges start to look dry and a toothpick inserted a little off center comes out with crumbs on it.
- Let the brownies cool in the pan for 15 minutes, and then use the Parchment paper to lift them out onto a wire rack. Allow them to cool for 20 more minutes before cutting.
- If desired, serve with a dollop of whipped topping and a raspberry on top!