When it comes to healthier desserts, sometimes taking the risk is worth the reward.

Exhibit A: These fudgy brownies made with black beans, just two tablespoons of flour, and avocado in place of butter. Dairy-free and packed with fiber, protein and healthy fats, you’ll find these healthier fudgy brownies to be surprisingly delicious!

Makes 16, 2 ¼” brownies


1 (15-ounce) can black beans, drained and rinsed

2 eggs

1/2 large ripe avocado (115 grams)

2 1/2 tablespoons melted coconut oil

1/3 cup + 1 tablespoon unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup granulated sugar

2 tablespoons all-purpose flour

½ cup walnut pieces, plus extra for topping (optional)


  • I recommend using refined coconut oil as it imparts little to no coconut flavor. Avocado oil or vegetable oil also work.
  • Plastic knives produce cleaner edges when slicing cooled brownies.


Chocolate Avocado Frosting

½ large avocado (115g)

1/2 cup powdered sugar

3 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract


Preheat oven to 350°F. Lightly grease a 9×9 inch baking pan. Note: If using an 8×8 inch pan, increase cooking time slightly.

Place all ingredients except for the flour and walnuts into a food processor and puree until smooth. Stir in flour and walnuts.

Pour batter into prepared pan and bake for 18-20 minutes or until toothpick inserted in center comes out mostly clean, not wet. Cool completely on a wire rack before slicing.

To make the avocado frosting, sift powdered sugar and cocoa powder together to remove lumps. Combine all ingredients in food processor and process until very smooth. Spread over brownies, top with walnuts (if desired) and enjoy!

Photo credit: Elle Penner