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  • Writer's pictureShannon Roussy

Vegan Brownies

Adapted from AmbitiousKitchen

I made this for my coworkers and none of them had any idea that they were plant based!


1 - 15 oz can of black beans, rinsed and drained

1 egg*

2 egg whites*

1/2 of a large extra ripe avocado

1 teaspoon coconut oil

2/3 cup unsweetened cocoa powder (important to use a VERY good quality powder!)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons pure vanilla extract

2/3 cup brown sugar

1/3 cup chocolate chips of choice, plus 2 tablespoons for topping


Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan.

Place all ingredients besides chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. If the batter is WAY too thick and won't process then add in a teaspoon or two of water. This batter needs to be very thick in order to produce fudgy brownies.

Add in 1/3 cup chocolate chips and fold into batter.

Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips. You can also fold in nuts or swirl in peanut butter. Bake for 25-35 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack.

Cool pan completely on wire rack then cut into 12 delicious squares.

*Recipe Notes

To make vegan: use vegan chocolate chip and sub a flax egg for the egg and egg whites.

These brownies are best once they have cooled. I actually prefer mine cold out of the fridge - they are amazing!


Servings: 12 brownies

Serving size: 1

Calories: 138kcal

Fat: 4.5g

Carbohydrates: 16.2g

Fiber: 4.8g

Sugar: 13.6g

Protein: 4g

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