Healthy Lunchbox Treat: Black Bean Avocado Brownies!
Adapted from Ambitious Kitchen.
  • 1 (15 oz) can of black beans, rinsed and drained
  • 2-3 eggs (I used 3 because my sweet little hen lays small eggs)
  • ½ of a large ripe avocado
  • 1 tablespoon coconut oil (melt if completely solid)
  • Heaping ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • ½ cup sugar
  • ⅓ cup chocolate chips of choice, plus extra for topping
  1. Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan.
  2. Place all ingredients except chocolate chips into food processor. Process until ingredients are completely smooth (you don't want any bean lumps in there!).
  3. Fold ⅓ cup chocolate chips into batter.
  4. Pour batter into prepared pan and top with more chocolate chips.
  5. Bake for 30-35 minutes. The brownies are done when the top begins to crack and a knife inserted in the center comes out clean.
  6. Cool pan completely on wire rack and cut into brownies.
Make sure your avocado is truly ripe. Otherwise you will get the occasional bite that reminds you of guacamole.

Make sure you stick the knife or skewer in several spots in the pan. Sometimes you hit a chocolate chip, which can trick you into thinking the brownies aren't done.

If you're using large eggs, three will give you a more cake like texture. Two eggs makes for a fudgier brownie.
Recipe by Bargain Babe at