Red Velvet Cake Mix Cookies


Cake Mix Red Velvet Cookies 8

Is there such a thing as “normal”? No, right? And if there is, everyone has their own version of normal. So it’s not like every.single.person can fit into one person’s idea of normal. So while one person might have certain standards of normal, that cannot be said for everyone else on the planet because everyone’s normal is different. So no. There is no such thing as a universal “normal”. You picking up what I’m putting down?

I’m tired.

There are moments in my life that I’m not my normal or usual self. I mean, there are times, when out in public, that you need to “up your game” so to speak. When you are meeting with higher-ups at work. When you’re at a fancy-dancy restaurant. When you meet new people for the first time. When meeting with these certain people, it’s not the best time to start spewing your thoughts on why it’s impossible to find a decent cookie in New York City that is under $4, or that you just had the BEST Cacio e Pepe in your ENTIRE life this past weekend and you CANNOT deal. Nor can you burst into tears when you explain that you just finished binge-watching Sons of Anarchy and you are feeling EVERYTHING. OMGJAXWHAT. OMGWHATDIDIJUSTWATCH?! *tears* *breakdown*

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But there are times when my true neurotic self does make an appearance. It happens. For example, it’s impossible for me to *just* bake something. If I’m making something for the first time, and I bring it to work for people to try, or have my husband try it, I just can’t let them be. I’m all up in their face about it.

“How does it taste?!” “Do you like the texture?” “Are you getting all the flavors?” “Is there anything you would add/change?”  All while making creepy and constant eye contact with them.

I’m a gem.

I’m surprised they still eat the things I make knowing that they’re most like going to get bombarded with questions like they’re going on trial.

When I brought these cookies into work for people to try, this exact thing happened. Why? BECAUSE THESE ARE NOT NORMAL COOKIES. Regardless if there’s not a “universal” definition of normal or not. Because these cookies? They’re not. I don’t care.

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They’re cake mix cookies. Have you guys heard of these? You take regular boxed cake mix, mix in some oil and eggs, and instead of baking them as cakes, you make cookies. BOOM. Instant cookies. For this little adventure, I went with red velvet. Because, yes.

SO CONFUSED. These cookies. I can’t wrap my mind around them. When I made them and tried one  after they had cooled a bit, I was so thrown off. It was crispy on the edges and totally tasted like the edges of a freshly baked cake. You know what I mean, right? The slightly crispy edges that pull away from the cake pan once it’s baked? You know. And while it was light a slightly cake-y, it was also dense and chewy at the same time. I took a bite and just stood there staring at the rest of the cookie in my hand for about 5 minutes trying to process everything. My husband couldn’t quite get it either. I mean, they are physically cookies, but so different than when I make a chocolate chip cookie or any other type of cookie.

The flavor though? Spot on. I mean, obviously. They use cake batter. It really was like eating a slice of red velvet cake. And the white chocolate chips were the perfect sweet compliment. Plus I love how they look. It reminds me of cream cheese frosting you would find on a traditional cake.

But not normal.

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I brought them to work the next day and made people try them. I prefaced with the fact that these were different cookies than I normally make and if they don’t like them that could be why, blah blah blah. I don’t know why I can’t just let people enjoy cookies without a whole warning. Let people live, Deanna.

Everyone thought they were delicious and that there were no problems with them. When I kept asking “but aren’t they different?!?!!?” they kinda just looked at me, shrugged their shoulders and walked away. (It happens to me a lot.)

I decided to give them another shot and OMG the texture was different! The edges weren’t crispy, but everything was soft, dense, and chewy. I was pretty obsessed!! The same thing happens to cake too, though. Once it’s baked and stored in a container, everything settles and it becomes softer, more moist, and delicious. So it does make some sense.

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It’s literally a cake in a cookie form. There are aspects of both that, when combined, make the most not normal cookie I’ve had in a while. I think you guys should absolutely make these. While they’re so different, I think I’m kinda in love with them? They’re also the easiest things ever. Mix all the ingredients together, let it chill in the fridge (but just for a little bit!!), bake, and you have cookies. Take a night, make them, and let me what YOU think!! I need more opinions. And hello…do you see how thick they bake up?!

I don’t know why I’m freaking out about this, but I am. This is the life I have now. Where I sit and freak out over a cookie’s texture. Send help.

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Or just send more cookies.


Red Velvet Cake Mix Cookies

Recipe by: Just a Taste


  • 1 box of red velvet cake mix (I used Duncan Hines. It was their 16.5oz box)
  • 2 large eggs
  • 1/2 cup of vegetable oil (I used a mix of vegetable oil and canola oil because I didn’t have enough vegetable oil)
  • 1 cup of white chocolate chips (you can totally use regular chocolate chips, but I love the contract of color with the white)


  • Set oven to 350 degrees. Line baking sheets with parchment paper or simply spray with non-stick cooking spray.
  • In a bow of a stand mixer, or using a wooden spoon, mix together the cake mix, eggs, and oil until fully combined. Mix in white chocolate chips.
  • Cover the bowl and refrigerate for an hour.
  • Once it’s time to bake the cookies, scoop cookie dough (about 2 tablespoons) onto the baking sheet. Bake anywhere between 10-13 minutes. I baked mine for 12 and thought the texture was perfect. They might still look soft when you take them out, but they’ll firm up as they cool.
  • Let them cool on the baking sheet for a couple of minutes before transferring them to a cooling rack.
  • Store in an airtight container.



Whole Wheat Apple Cinnamon Muffins

Second straight apple post.

Whole Wheat Apple Cinnamon Muffins 1

(I blame the apple bread.)

Do you know what you want to be when you grow up? I’m 30 (I literally typed 33 first. I don’t know why. I am 30. Why am I unintentionally making myself older?! Sigh.) and I still have no idea what I want to be. Perhaps I should probably learn now to add…

I love to bake. But would I want to make a career out of it? I feel that once I make this my job, it’ll change. It won’t be fun. It’ll be work. I also stress hard core when people try something I make. Will they like it?! Did it come out okay?! I once made desserts for a friends wedding, and I could barely relax the entire time hoping the guests liked everything. Could you imagine me selling an entire store of treats? I’d probably die.

I love to write. I’ve always had a fantasy of writing a book. And it’ll totally be chick-lit. I’m 30 and I’m obsessed with chick-lit. #notsorry. But again, once it becomes my job, will I still have the same passion? Will it be natural? Or will it cause me stress because I’ll have to worry if anything I write is “good enough”? Would anyone read it? I’m surprised there are people that read this and like it.

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I also secretly have always wanted to be a dancer. But the video of my brother and sister-in-law’s wedding quickly squashed that idea. I am THAT GIRL that jumps and points when she dances. (Hence why we did NOT have a videographer for our wedding. Learned that lesson quick.) Also: sorry Steve and Melissa. You will forever have those images to live with.

The only thing I have ever come close to wanting to be when I grow up is…this. This right here. A full-time food blogger. (Well, this and working at Trader Joe’s. Because, HELLO. Trader Joe’s.) But even this can have its limitations. Will I get as much satisfaction as I do now when it’s only a hobby? Would anyone even WANT me to do this full-time? Would anyone read?

The truth though, is that I really can try and do any/all of what I just wrote about. Except the dancing. NO ONE needs to see that. It all comes down to fear. Fear in failure. Fear in my abilities. Fear in succeeding? Because sometimes succeeding can be even scarier than not taking the chance at all. It comes down to having confidence and the balls to just take that leap.

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While I’m not there…yet, the one thing I AM confident in? These muffins. I swear, IF I were to take that giant leap and open a bakery, I’d serve TONS of muffins and quick breads. I’m just so obsessed!! But whyyyyyyy are they always so bad for you? You see a muffin and think it’d be a nice, responsible breakfast item. NOPE. They’re usually so full of fat and calories, it even has my head spinning.

But these? Oh boy. Not only are these beauties made with whole wheat flour (yay whole grains!), but they’re also naturally sweetened! No refined sugar here, folks. These are sweetened with pure maple syrup (keep Aunt Jemima in the cabinet where she belongs) and unsweetened apple sauce. And instead of butter? Melted coconut oil.

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In my previous post about my most favorite apple bread on the planet, the apples are sliced because I love the texture of being able to bite into an apple while eating a slice (or 7). But here, the apples are shredded so that they can really melt into the muffin and create an amazing apple flavor.

Cinnamon is added to the batter because, well, apples and cinnamon just go together. Like peanut butter and jelly. And peanut butter and chocolate. And peanut butter and ANYTHING. I just LOVE baking with cinnamon. It just adds such a warmth to anything it’s mixed in. I just love that flavor.

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The pecans are added because they create a wonderful crunch to the muffins. Because the apples are shredded and don’t add any texture to the muffins, the crunch from the pecans are just NEEDED. If you don’t like pecans? Go for walnuts. Don’t like walnuts, add some pumpkin seeds. Add anything you want! Or, you know, if you don’t like nuts, simply leave them out. No one is judging you. …..or are they?

I made these over the weekend during the great Winter Storm Jonas. We had over 2 feet of snow in New York City, and these could not have been the more perfect and comforting thing to bake. A warm apple cinnamon muffin while the world is pretty much ending outside? Jonas: 0 Deanna: 1

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Stacks on stacks on stacks.


Whole Wheat Apple Cinnamon Muffins

Recipe by: Sally’s Baking Addiction


  • 2 cups whole wheat flour (I used white whole wheat. Feel free to use any flour you have on hand: even regular all-purpose!)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon (increase to 1 tablespoon if you really LOVE cinnamon)
  • 1/2 teaspoon all-spice
  • 1/2 teaspoon salt
  • 1/2 chopped pecans (or any other nut)
  • 3 large eggs
  • 2/3 cup pure maple syrup
  • 1/3 oil (coconut, vegetable, canola are all fine)
  • 1/3 cup unsweetened apple sauce
  • 1 1/2 teaspoon vanilla extract
  • 2 cups shredded apple (about 2 apples. I used Pink Lady apples)


  1. Preheat oven to 425 degrees. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, allspice, salt, and pecans together until combined. Set aside. In a medium bowl, whisk the eggs, maple syrup, oil, applesauce, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the grated apple. Fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.

Apple Bread

Alternate title: “Out of this World Apple Bread”

Apple Bread 2

More alternate titles: “Forget How to Act Like a Human Being Apple Bread”. “I Have No Words Apple Bread”.

The first time I had this bread, I could literally see my self control fly out the window. It looked over its shoulder, threw a peace sign my way and BOUNCED. Unfortunately, this all happened while I was at work. Trying to still be a professional in front of all of my co-workers, while my world was rocked was difficult. I don’t think I pulled it off.

My boss at the time, made this bread and brought it into work. It’s her mother’s (affectionately knows as “Jimmie”) recipe. Jimmie used to make this bread and bring some to the school staff where my boss went to elementary school. As a result of this bread, let’s just say that my boss and her siblings didn’t get in much trouble as they probably could have 🙂

Let me tell ya, after tasting this bread, I GET IT.

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Whenever my former boss (affectionately known as  “VD”) makes this, she always has to being me a loaf because I’m a brat and need this in my life. On one such occasion, I was able to hold off eating it at work and brought it home. Let me just set this scene for you.

I was home alone in the apartment waiting for my (now) husband (what?!) to come home from work. I unwrapped the bread, just to smell it. Yes. TO SMELL IT. As I was doing that, a piece fell off the end. I had to eat it. I mean, who am I to let this little piece go uneaten? It was practically jumping off the loaf FOR me. I ate it, melted into a puddle of goo because it always makes my knees go weak, and tried to move on. I moved the bread and OMG IT STARTED TO BREAK IN HALF. I looked around the apt (not sure who I was looking for as I was the ONLY person home), and started eating the pieces that continued to break off. I felt like I was a bad ass doing something that I know I probably shouldn’t, but I just couldn’t help myself.

I don’t know what happened. I think I blacked out. The next thing I know, my husband walks through the door to find me hunched over the bread stuffing my face. He startled me by closing the door and it’s like I was a sewer rat being caught going through the garbage. I looked up wide-eyed mid chew. He approached me slowly, like I was a wild animal about to attack (because really, wasn’t I? WASN’T I?) to see what I was doing. He got closer and I shoved the bread in him face and begged him to take it away from me. I’m shocked he still loves me.

Apple Bread 3

This is what happens. Every.single.time. I am near this bread. I lose my control. It’s like I forget how to be a normal functioning human being.


One of the (many) weird things about me and what I bake, is that I don’t often make the things I am crazy about. Linzer Cookies? Love them to death, but have yet to make them. Why? Because I love them enough already that I don’t need another way for them to become accessible to me. And I’m proud enough to admit that I don’t want to make them and then have them not come out good.

VD sent me this recipe a while ago, and held off for SO LONG without making it. I knew it would be bad news bears if I made it. But I just couldn’t hold off any longer. The original recipe makes 2 loaves, so I just adjusted it and split the recipe in half to make one smaller loaf. I did NOT need 2 loaves of this bread in my apartment.

I was so nervous making this because Jimmie’s recipe is just perfection, and I didn’t want to mess it up. I was nervous through every step. Once it was done baking and I let it cool for a little (not a long time because, hi, I have no patience) I went in for the kill.

Apple Bread 4

Oh good Lord above. Jimmie, we’ve never met, but I love you. How cold and dark my life would be without this bread.

I’ve only ever had this bread at room temperature, because I never made it until now, but ohmygosh. It’s SO good warm. This bread just exudes warmth and comfort. The flavors, the smells, the texture. It’s all just perfection. You look at the ingredient list and there is nothing out of the ordinary. Just everyday ingredients that, when they come together, create something that I just can’t get enough of. Yes, I know we’re past the height of apple season, and we’re all into the holidays, but let me tell ya. This bread is amazing all year round.

After I made this, I kept taking tiny slice and after slice and before I realized it, literally more than half was already gone. Zero self-control. But I made it again, because this is a recipe that deserves to be shared and one that everyone needs in your lives. YOU’RE WELCOME.

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Alternate Title: “Let Me Write a Blog Post of Over 900 Words to Describe How Much I Love This Apple Bread” 😐 (I apologize for nothing)


Jimmie’s Apple Bread

(Recipe by: The one and only Jimmie Greenwood)


  • 3/4 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups thinly sliced apples (I used 2 golden delicious apples)


  • Preheat oven to 350 degrees and grease a 8×4 loaf pan (line the pan with parchment paper if you want to REALLY make sure the bread comes out smoothly).
  • Cream together the sugar and oil, then add the egg and vanilla.
  • In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
  • Slowly add the flour mixture to the wet ingredients. Gently fold in the apples.
  • Spread the batter into the loaf pan and bake for 45-50 minutes.
  • Reduce the oven temperature to 325 degrees and bake for an additional 10 minutes.
  • Let cool and then INHALE.

Flourless Almond Butter Chocolate Chip Cookies


Almond Butter Cookies 1

We all have them. Some, more than others.

Perfectly juicy medium-rare cheeseburgers. Thick and chewy chocolate chip cookies. A good book to get lost in. The PERFECT dress that is on sale.

Justin Timberlake. (Forever and ever, JT <3)

But one MAJOR weakness of mine? PEANUT BUTTER.

The past few years I’ve made a lifestyle change to live a healthier life. Between eating better and moving more, I feel the best I’ve ever felt. Girl talk: there are still days where I feel like a cow and days that I do have my indulgent moments. It happens. Then, I move on.

Almond Butter Cookies 2

I seem to have pretty good will power. Throw some cupcakes in my face, and if I’m focused enough, I won’t touch them. But if I have a jar of peanut butter in the cabinet? All bets are off. It’s my drug. It’s my trigger food. One little taste and I’m off the wagon. And I’m sure you’re thinking “But Deanna. Just don’t have a taste.” HAHAHAHAHAHA no.

I seemed to have my pb obsession under control. I was able to pass by it in the grocery store without buying it. Then, in a cruel twist of fate, the world put other kinds of nut butters in my face. Trader Joe’s. Curse you, Trader Joe’s. I went shopping one weekend, and passed by their wall-o-nut butters. Cashew butter?! Sunflower butter?! Almond butter?! I wasn’t strong enough. I couldn’t resist.

Cashew butter was up first. Yeah, hello lover. Between me and my fiance (basically, just me) that jar didn’t last a week. Spoonful after spoonful, I couldn’t stop. Next victim? Sunflower butter. Oh, Nelly. It’s literally a dream (and a life saver. Seriously, who has the time/patience to properly peel and eat sunflower seeds? I just eat them with the shell. Because I’m a child).

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Then, I somehow got control of myself. I went about 2 weeks without buying or consuming any kind of nut butter. Then, last week happened. I was at Trader Joe’s by myself (never any good), and I realized I hadn’t tried their almond butter. $7.99 later, I was home with spoon in hand. Good heavenly Lord. I was in trouble. I went into panic mode and tried to figure out how I could get myself out of this situation.

Then it dawned on me. I remember seeing recipes for almond butter cookies! Yes, yes. This had to happen. The less almond butter in the jar, the less I would eat. Time to get baking!

I came across this recipe and fell in love for 5 reasons. 1) it only has 7 ingredients in the entire recipe (including baking soda and salt). 2) it’s a one-bowl recipe; no KitchenAid mixer! 3) no dough-chilling. Straight from the bowl to the oven. 4) almond butter. 5) almond butter.

Bonus reason: it’s gluten free because there is no flour!  (I know this is my 2nd straight gluten free post. I do not follow a gluten free diet. However, I do know people who have a gluten allergy. Also, it just happened to work out this way.)

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So here’s the dealie with these cookies. Everything gets mixed into one bowl. It’s a thick dough, so be prepared to use those arm muscles. As mentioned above, there is no dough-chilling (score!). However, once the batter is mixed, and the longer it sits, the dough will become oily. That oil is from the almond butter. Don’t be alarmed. If you want to lessen the oil, here is what I did: I scooped out the dough and then squeezed/blotted it with paper towels to remove the excess oil. It won’t dry out the cookie completely, nor do you want it to, but it does help.

I actually never really use parchment paper when I make cookies. I usually find I like how they bake up better without. I don’t even like using the coveted silicon baking mat (gasp!). It’s usually a little non-stick spray and that’s it for me. With these, because I saw how oily the dough was, I took a chance and used parchment. And it actually worked out wonderfully. I thought these cookies would spread in the oven without chilling the dough first, but they stayed nice and thick!

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I LOVED these cookies. L-O-V-E-D. This recipe uses dark brown sugar (instead of light) to add a richer flavor, which is just the bees knees. If you only have light brown sugar, that’s totally fine, and you can absolutely use that instead. But, if you can use dark brown sugar? YES.

I also added mini chocolate chips instead of regular sized chocolate chips because, well, mini means more. #math And hello, nut butter of ANY kind and chocolate of ANY kind?! Yeah, enough said. It’s just the BEST FLAVOR COMBINATION IN THE WHOLE UNIVERSE. I’m shouting, and I apologize. But not really, because that combo is amazing.

Because there are so little ingredients, the almond butter really shines through. Which is amazing, and the worst. Because even though there is less almond butter left in the jar, now I have a bunch of cookies that taste just like it. HELPPPPP.

But for real. I never thought you could really improve a classic chocolate chip cookie. But it turns out, you can. Oh nut butters, how you have turned my life upside down.

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And the texture?! Ugh…chewiness for DAYSSSSSS.


Flourless Almond Butter Chocolate Chip Cookies

(Recipe by: Two Peas and Their Pod)


  • 1 cup creamy almond butter (I used Trader Joe’s brand)
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips


  • Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
  • Mix the almond butter and sugar together until creamy and smooth. Add in the egg and vanilla extract. Mix until well combined.
  • Stir in the baking soda, salt, and chocolate chips.
  • Shape dough into balls, about 1 tablespoon of dough for each cookie (I used my 1.5 tablespoon cookie scoop). The dough will be a little crumbly, but just squeeze it together. Blot with paper towel to remove excess oil, if necessary. Place dough balls on the prepared baking sheet, about 2 inches apart.
  • Bake cookies for 8-10 minutes, or until cookies are starting to brown around the edges. Don’t overbake. Let the cookies sit on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

Black Bean Avocado Brownies (Gluten Free)

These brownies are not tacos.

BB Brownies 1

Nor are they burritos, fajitas, or quesadillas. But I know what you’re thinking. Beans? Avocados? Where are the chips, guacamole and margaritas? Full disclosure: if you wanted to enjoy these brownies with guacamole and a margarita (or 2. Ok, or 4), then I’m pretty sure we would become instant best friends.* Brownies, guacamole, and margaritas are 3 of my favorite words.

But alas, these little lovelies are, in fact, brownies.

BB Brownies 2

Can I tell you something about New York City apartment kitchens? They’re small. Like “do I really need to keep my coffee-maker out on the counter? because if I do, then I’ll run out of counter space” small. Being that coffee is literally my life line…the coffee-maker stays out on the counter. Less counter space for coffee? It’s a deal I make Trust me, it’s for your own (and my fiance’s) good.

But like anything life throws at me, I adjust. My counter-space (or lack there of) has actually really helped me while baking. It’s made me become extra prepared and uber organized. Instead of having 5839084035683 little bowls out containing all of my ingredients, if the recipe calls for all dry ingredients to be combined, that’s the first thing I do. Place them all in a bowl, and set it aside. Same thing goes for the wet ingredients.

And when all else fails? I’ve become a master a finding extra counter-space wherever I can. On top of the stove (which can be tricky if the oven is already heating up), the top of my garbage (don’t worry…the lid is closed and it is in NO WAY touching anything inside), that tiiiiiiiiny space between the sink and the stove (it’s incredible what you can fit in a 2-inch space), the coffee table in the living room, the dining room table. All surfaces that act like an extended counter-top. #resourceful

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Having a small kitchen has actually changed the way I’ve been baking lately. I now tend to make simpler things. Simple brownies, cakes, quick breads, muffins; anything that I can easily make without the hassle of multiple plates, bowls, and equipment. I still use my KitchenAid mixer (a lot), but if a recipe doesn’t call for it, I’ll gladly leave it unused. It’s making me go back to basics. And I like it.

So why did these brownies cause my small kitchen ramblings? Because these, my black bean brownie loving friends, are made in one bowl. And even better, you don’t have to do any of mixing yourself! Throw all of the ingredients into a food processor and blend away! Can I get a woo-woo?! (so sorry..)

But it’s true. Everything gets blended together in the food processor, poured into your pan, and baked! Please don’t skip the chocolate chips. Because, well, chocolate.

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I know you’re looking at the ingredients thinking “what? how is this even a thing?” Well, it is. I promise with every fiber of my brownie-loving being, that you cannot taste the black beans. Because there is no flour in this recipe (making it gluten free!), there needs to be something that thickens up the batter. Enter: beans. It makes the batter nice and thick and brings it all together.

As for the avocado, being that there is no butter or oil in this recipe, we still need some sort of fat. But in keeping with this healthier brownie, we need to add something without adding 538058305 calories to it. Enter: avocado. It adds the buttery deliciousness without adding anything bad for you. WIn-win.

These brownies were such a lovely surprise. Rich, fudgy (like, to the MAX), and delicious. I definitely plan on making these again and again. It’s nice to have a dessert that tastes decadent, but I know won’t ruin my day of healthy eating. Oh, and having one cold out of the fridge? I can’t even handle it. Too good. Do it.

BB Brownies 6

*I’ll take my margarita(s) on the rocks with salt. Please and thank you.


Black Bean Avocado Brownies (Gluten Free)

(Recipe by: Ambitious Kitchen)


  • 1 – 15 oz can of black beans, rinsed and drained
  • 1 large egg
  • 2 large egg whites
  • 1/2 of a large extra ripe avocado
  • 1 teaspoon coconut or olive oil
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup dark brown sugar
  • 1/3 cup chocolate chips of choice, plus 2 tablespoons for topping


  • Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
  • Place all ingredients besides chocolate chips into a food processor. Process 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 (I didn’t need to do this). 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. 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. Store in the fridge!