Black Bean Avocado Brownies (Gluten Free)

These brownies are not tacos.

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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.

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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.

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*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!

Red Velvet Cream Cheese Swirl Brownies

I gotta tell ya. I would be COMPLETELY fine with winning the lottery.

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You always hear stories about past lottery winners and how it ruined their lives, and now they have no more money, and they just wish things were back to the way it used to be before they won.

Umm..what? I can’t speak from experience, but I’m preeeeetty sure I would rock that. Every time I have a day off, or a long weekend, or even better, a whole WEEK off, I am as happy as a clam. (btw: I just looked what the meaning of that phrase was because, while I use it all the time, I never understood why clams are always so happy. Apparently, the whole phrase is “happy as a clam at high tide.” Meaning: Hide tide is when clams are free from the attentions of predators; surely the happiest of times in the bivalve mollusc world). Surely.

Learn something new everyday. Just think of all the new things I could learn in my free time if I won the lottery!

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I have a wonderful 9-5 job that let’s me earn a paycheck while still allowing me to live the life I want to live. Once I leave work, I don’t check email, I don’t have people calling my cell phone, I don’t bring home work with me. Once I’m out of the office, I’m cut off. Nights and weekends are free to do what I please. The thing I’ve always said about myself is that I work to live. I don’t live to work. While I understand the importance of having a job, I’ve never had a true connection to it.

Growing up, I never knew what I wanted to do when I grew up. I still don’t. I never had that career ambition that some of my friends have. I’m more than happy going to my job, coming home, and not having it control my life. Some may find that a bit off-putting or not very ambitious, but I never want my job to define me.  My job is what I do, not who I am.

However, it’s things I do outside of work that I find I’m most passionate and ambitious about. There is nothing I love more than being home and having the whole day to bake and cook. That’s where I’m truly happy and passionate. My brain starts churning and I can’t wait to create delicious and decadent meals and treats. Instead of having a corner office on the 50th floor of a high rise, I consider my kitchen my own little corner office.

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I could literally be the quintessential 1950’s housewife. Minus the whole birthing and raising of the children thing, I could totally be happy staying home all day cooking and baking.* I’m not saying this is ideal for every woman but I could do this and be completely happy. It would also give me more time to turn this blog into something bigger and better, which is a top goal I have.

But the connection to work is important, because without that steady paycheck, I wouldn’t be able to do the things I’m passionate about. (Umm..baking is expensive! I can’t even [nor would I want to] fathom the amount of money I constantly spend on flours, sugars, eggs, butter, etc.)

So, obviously, the only solution that allows me quit my job, but still earn money so that I can stay home and cook and bake all day? LOTTERY.

Need proof that I would use all my time off wisely? Well, you’re looking at it. The last time I was home all day, I made these brownies. Enough said.

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Besides my chocolate chip cookies, this has been one of the most constant desserts to come out of my kitchen. They are my boyfriend’s favorite and I just recently made these for him for Valentine’s Day. I mean, what’s not to love here?

In this dessert there is a delicious, chewy, moist (#sorryimnotsorry), fudgy red velvet brownie that has a wonderfully tasty and simple cream cheese swirl mixed throughout. Want some brownies but are also in the mood for cheesecake? BOOM. Here you have both. No need to choose.

In the mood for a red velvet cake with cream cheese icing but don’t want to be bothered with making a nice, tall, layer cake? BOOM. All the flavors of that cake here in an easy brownie form.

There is a reason that the cream cheese icing and red velvet combination works so well. The tangyness (is that a word? probably not being that I have the red squiggly line underneath it as I type this) from the cream cheese pairs beautifully with the sweetness of the red velvet brownie.

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This recipe is quickly becoming one of my favorites as well. And while it has 2 different components, it couldn’t be simpler. The brownies come together quickly in one bowl and the cream cheese swirl just takes a quick mix in your mixer. (“mix in your mixer”? Ugh, I need a thesaurus)

Once your brownie mixture is done, place 3/4 of the batter into your prepared pan. Pour the cream cheese mixture on top, and finally dollop the remaining brownie batter on top of the cream cheese mixture. Take a butter knife and swirl the layers together. Try not to over-do the swirling. I like to have big swirls of cream cheese throughout the brownies. No fuss. No complicated technique. Simple ingredients and techniques that end up creating a more than extraordinary dessert.

If you are a fan of the traditional red velvet cake with cream cheese icing, this recipe is sure to please. Still on the fence about the whole red cake thing? Give this recipe a shot. It may just be the recipe to sway you to red velvet love.

(That sounds dirty)

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*along with, of course, vacations around the world. I’m not that out of my mind..



(Recipe by: Sally’s Baking Addiction)


Red Velvet Brownies

  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 Tablespoon liquid or gel red food coloring
  • 3/4 teaspoon white vinegar
  • 3/4 cup all-purpose flour

Cheesecake Swirl

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350F degrees. Line an 8×8 baking pan with aluminum foil and spray with cooking spray. Set aside.
  2. Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour 3/4 of the brownie batter into prepared baking pan, leaving the remainder for the top.
  3. Make the cheesecake swirl. In a mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the remaing brownie batter. Slide a knife through the layers, creating a swirl pattern.
  4. Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will freeze well, up to 2 months.

Brown Butter Red Velvet Brownies

Ok, enough with the (semi) healthy blog items. Just give me the butter and sugar.

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Full disclosure: this recipe calls for 2 1/2 cups of sugar, 4 eggs, and 2 1/2 sticks of butter. There. I said it. Out loud. Let’s just put our stretchy pants on and march forward.

I’m all about the classic desserts. We live in a world filled with fancy French macaroons, cronuts, tortes, and crazy pastries. But give me a classic chocolate chip cookie (think and chewy!) or a brownie (thick and fudgy!) and I’m one happy girl.

I also live with my boyfriend who has a deep and true love for anything and everything red velvet. Whenever I ask him what I should make next, about 95% of the time, his response is “red velvet cheesecake brownies!”

What should I make for breakfast? “Red velvet pancakes!”

What kind of cookies should I make? “Red velvet cookies!”

What should I make for dinner? “Red velvet chicken!” You get the idea.

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His favorite thing I’ve ever made are the previously mentioned Red Velvet Cheesecake Swirl Brownies. The man L-O-V-E-S them. But I wanted to do something a little more classic. None of the extra’s. So how do I fulfill his need for red velvet, while satisfying my need for a classic dessert?

Red Velvet Brownies.

Naturally brown butter is in there as well, because the love I have for brown butter runs deeper than my boyfriend’s love of red velvet. Can’t fight a love quite like ours. If you have not yet baked with brown butter, stop reading right now and get to it. The smell is one of my favorite things. It’s so intoxicating! I wish someone (a lot less lazy than me) would bottle that up. I’d buy it.

And the flavor? GAH. I can’t even stand it. The depth and richness it gives to whatever you are making it with is unreal. Nutty and almost caramely. It’s insanely addictive and luscious. (Did I just describe butter as luscious?)

In conclusion: Brown Butter Red Velvet Brownies are the perfect compromise in our household.

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I kept debating about putting white chocolate chips in these. I put white chocolate chips in my red velvet cookies to mimic the cream cheese frosting that goes so well with red velvet. But, I eventually decided against it. I wanted something pure. I’ll save the chips for next time. Because there will definitely be a next time.

These red velvet brownies were based off one of my FAVORITEEEEE brownies (which I will share. Eventually.). The thickness and fudgyness that I absolutely adore in those brownies, truly comes through in these. I hate hate hate cakey brownies. If I want cakey brownies, I’d make a chocolate cake. But even then, I like some denseness to my cakes. I can’t help it.

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As always with red velvet, the slight flavor of the cocoa powder comes through without overpowering the sweet vanilla flavor. Red velvet is the perfect flavor for indecisive people like myself. Can’t decide between chocolate or vanilla? Make some red velvet. It’s the best of both worlds.

I used a full 2 tablespoons of liquid red food coloring, but feel free to add more or less. I know people get weird when it comes to using liquid red food dye, but I’ve never thought twice about. If you would like to use gel food coloring instead of the liquid kind, go crazy 🙂

I made these before heading to dinner with a dear, dear friend of mine. I gave her and her fiance a box of them and I received this message shortly after I got home: “I couldn’t resist (even on a fully belly of Greek food) and had a few bites of one. They are dynamite!”

Can’t argue with that 🙂

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Whoops 😉



(Recipe by: Something Swanky)


  • 2 1/2 sticks salted butter (I used unsalted)
  • 2 1/2 cups granulated sugar
  • 4 eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 tbsp red food coloring
  • 1/4 cup buttermilk
  • 2 1/2 cups all purpose flour


  1. Preheat oven to 350 degrees.
  2. Prepare a 9×13 baking dish by spraying with non-stick cooking spray and lining with parchment paper (important so they don’t stick!).
  3. Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little “bits” have formed. It can be difficult to see the color of the butter as it foams a bit, so you can also go by smell (it will be very fragrant, smelling almost like caramel).
  4. Pour the butter into the bowl of a stand mixer (no need to cool). Add the sugar and cocoa powder and beat until smooth. Add the eggs, one at a time, mixing in between each addition until almost creamy.
  5. Add the salt, buttermilk, red food coloring, and vanilla.
  6. Add the flour mix well. Batter will be thick.
  7. Spread batter in the 9×13 pan. Bake for 30-35 minutes until toothpick inserted comes out clean, or with a few moist crumbs on it.
  8. Let cool, then cut into squares to serve.