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Avocado Black Bean Brownies

Rated as 2.25 out of 5 Stars

"Avocados are great to use in baking as a substitute for butter or oil and in these flourless brownies, they create a rich and delicious chocolate dessert."
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40 m servings 79
Original recipe yields 16 servings (1 8-inch square cake pan)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
  2. Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
  3. Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
  4. Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.


  • Cook's Note:
  • If you eat eggs, omit the flaxseed meal and water, and add 1 egg and 2 egg whites in step 3 instead.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 79 calories; 3 13.1 2.3 0 34 Full nutrition

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Read all reviews 4
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Least positive

I used chickpeas instead of Black beans, added salt, an egg, and a teaspoon of vanilla, including all other ingredients, except regular cocoa powder and semisweet choc chips (nothing vegan). Ble...

I made this exactly as posted and they do not taste good at all.

They look like gravel

I made this twice, once with eggs and once without. The first time without eggs and as directed and I did throw it out. The consistency was bad... Even though I cooked it for extra time it just ...