Breakfast Brownies
Serves: 16 2-inch squares
  • 1 egg + 2 egg whites
  • ½ of a large avocado - very ripe!
  • 1 t coconut oil
  • ⅔ c good-quality cocoa powder
  • ¼ t baking powder
  • ¼ t baking soda
  • ¼ t kosher salt
  • ½ t instant coffee
  • 2 t vanilla
  • ½ c light brown sugar
  • 15 oz can of black beans, sodium free, rinsed and drained
  • ⅓ cup chocolate chips, plus more for topping {optional, but come on}
  • ½ c shredded coconut {this is the amount if you want entire batch of coconut - I used ¼ c for the half-coconut, half-plain version}, plus more for topping {optional}
  1. Preheat oven to 350.
  2. Grease an 8x8 or 9x9 baking pan with coconut oil (I used it when in solid form, with a paper towel).
  3. Place all ingredients besides chocolate chips into food processor. Process until ingredients form a smooth batter, about 1 minute; stop and scrape down the sides and make sure everything is incorporated; process again.
  4. Empty the batter into a mixing bowl and stir in ⅓ cup chocolate chips, and coconut if using.
  5. Pour the batter into the prepared pan, sprinkle with chocolate chips and coconut, if using.
  6. Bake for 25-35 minutes or until the brownies look a little puffier and start to crack a bit.
  7. Cool pan completely. Cut into 16 squares, and keep whatever is not eaten after the day of baking in the refrigerator.
Use good quality cocoa powder!
Use extra-ripe avocado!
Process until completely smooth!
Recipe by My Utensil Crock at