California Fudgy Avocado + Black Bean Brownie Squares (Gluten-Free, Vegetarian)
Dense, fudgy brownies that use avocado and black beans for fiber and lower saturated fat.
Best for Fiber-forward treat with less saturated fat than classic brownies
These brownies are dense and indulgent but built on bean fiber and heart-healthy avocado instead of lots of butter. Black beans provide structure, moisture and fiber while almond flour and a touch of olive oil keep them gluten-free and lower in saturated fat. Bake until the edges are set and the center still wobbles slightly for a truly fudgy square.
Ingredients
- 240 g canned black beans , drained and rinsed
- 120 g ripe avocado , about 1 medium avocado, scooped
- 2 large eggs , room temperature
- 80 ml maple syrup , or honey (not vegan)
- 15 ml olive oil , or light-flavored oil
- 120 g almond flour
- 40 g unsweetened cocoa powder , sifted if lumpy
- 2 g Baking powder , about 1/2 teaspoon
- 3 g fine sea salt , about 1/2 teaspoon
- 5 ml pure vanilla extract
- 50 g 70% dark chocolate , optional, for pockets of melted chocolate (optional – can be omitted)
Instructions
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1
Preheat the oven to 170°C (338°F). Line a 20 x 20 cm (8 x 8 in) square baking pan with parchment, leaving an overhang on two sides for easy lifting; lightly grease the paper with a little olive oil.
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2
In a high-speed blender or food processor, combine the drained black beans, avocado flesh, eggs, maple syrup, olive oil and vanilla; blend until completely smooth and glossy, scraping down the sides once or twice.
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3
Transfer the wet puree to a mixing bowl. Sift in the almond flour, cocoa powder, baking powder and salt; fold gently with a spatula until evenly combined and the batter is thick and shiny. Stir in the chopped dark chocolate if using.
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4
Let the batter rest 10–15 minutes at room temperature to allow the almond flour to hydrate — this improves fudginess and gives a thicker batter for cleaner slicing.
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5
Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in the center of the oven 18–22 minutes: edges should look set and slightly pulled away; center should still jiggle a little but not be liquid. Avoid overbaking to keep a fudgy texture.
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6
Remove from the oven and cool completely in the pan on a wire rack (about 60 minutes) so the brownies set. For the cleanest slices, chill in the refrigerator 20–30 minutes after cooling, then lift from the pan using the parchment overhang and cut into 12 squares with a sharp knife, wiping the blade between cuts.