Description
These fudgy Avocado Brownies are rich, chocolatey, and naturally sweetened with maple syrup. Black beans and avocado create a moist texture while mini chocolate chips add the perfect indulgent finish.
Ingredients
- 2 tbsp unsweetened cocoa powder
- 1 tbsp Dutch cocoa powder (or additional unsweetened cocoa powder)
- 1/2 cup rolled oats
- 1 can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
- 1/4 tsp salt
- 1/2 cup pure maple syrup (or honey)
- 1/4 cup mashed avocado (60 g)
- 1/4 cup coconut oil (or almond butter)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8-inch baking pan with parchment paper.
- If using rolled oats, blend them into a fine flour consistency.
- Add the oat flour, black beans, cocoa powders, salt, maple syrup, avocado, coconut oil, vanilla extract, and baking powder to a food processor.
- Process until the mixture is completely smooth.
- Fold in the mini chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake on the center rack for 20 minutes.
- Allow the brownies to cool completely, then refrigerate for several hours or overnight to firm up before slicing and serving.
Notes
- A food processor yields the smoothest texture and best flavor.
- Honey may be used in place of maple syrup.
- Almond butter can replace coconut oil.
- For extra chocolate flavor, sprinkle additional chocolate chips on top before baking.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- These brownies freeze well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
