Breakfast Brownies Recipe

Name: Breakfast Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg + 2 egg whites; 1/2 avocado a large, very ripe!; 1 teaspoon coconut oil; 2/3 cup cocoa powder good-quality; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/2 teaspoon instant coffee; 2 teaspoons vanilla; 1/2 cup light brown sugar; 15 ounces black beans can of, sodium free, rinsed and drained; 1/3 cup chocolate chips plus more for topping {optional, but come on}; 1/2 cup shredded coconut {this is the amount if you want entire batch of coconut - I used 1/4 c for the half-coconut, half-plain version}, plus more for topping {optional}

Servings: persons

1 egg + 2 egg whites
1/2 avocado a large, very ripe!
1 teaspoon coconut oil
2/3 cup cocoa powder good-quality
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon instant coffee
2 teaspoons vanilla
1/2 cup light brown sugar
15 ounces black beans can of, sodium free, rinsed and drained
1/3 cup chocolate chips plus more for topping {optional, but come on}
1/2 cup shredded coconut {this is the amount if you want entire batch of coconut - I used 1/4 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 1/3 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.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg + 2 egg whites, 1/2 avocado a large, very ripe!, 1 teaspoon coconut oil, 2/3 cup cocoa powder good-quality, and more.

Yes, Breakfast Brownies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breakfast Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions