Happy Cinco de Mayo! Here in Texas we love a good street taco and can consume our fair share of queso. There is definitely no shortage of all things Mexican cuisine and so when Cinco de Mayo comes around, we love being able to share our favorite Mexican food recipes!

Instead of sharing a typical salsa or guacamole recipe, I thought I’d share a brownie recipe instead that is made with some of our favorite Mexican food ingredients – avocados and black beans!  I’ve actually been wanting to share this recipe with you for awhile now, because it is  such a great alternative to regular boxed brownies that contain flours and saturated fats.

If you want to add a little kick to these brownies, then make sure to include the ancho chili powder! It will be the perfect blend of sweet and spicy.

Black Bean and Avocado Brownies

Celebrate Cinco de Mayo with these Black Bean and Avocado Brownies Savor Culinary Services


  • 1 large egg
  • 1 – 15oz. can low sodium black beans, rinsed and drained
  • 1/2 medium to large ripe avocado
  • 1 tablespoon vanilla extract
  • 1/4 tsp. ancho chili powder (optional if you want a little kick!)
  • 1/3 cup maple syrup
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon coconut oil
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/3 cup vegan chocolate chips, plus 2 tablespoons for sprinkling


  1. Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
  2. Place the egg, black beans, avocado, vanilla, ancho chili powder and maple syrup in a food processor until smooth. Add in cocoa powder, coconut oil, baking soda, and baking powder and process again until smooth. Batter will be thick. If batter is way too thick and won’t process, you can add in a tablespoon or two of almond or coconut milk. This batter needs to be very thick in order to produce fudge-like brownies. Fold in chocolate chips or sprinkle onto batter then transfer to prepared pan and use a spatula to spread evenly to sides. Sprinkle top of batter with 2 tablespoons of remaining chocolate chips.
  3. Bake for 22-30 minutes or until knife inserted in center comes out somewhat clean. We don’t want these to dry out, but we also don’t want them completely raw either! The top of the batter should be completely set and no longer jiggle. Cool pan completely on wire rack then cut into 12 bars.