Avocado Brownies
These Avocado Brownies are rich & fudgy! Don’t forget to share with us your experience preparing these gluten-free desserts .
INGREDIENTS
🥑1 ripe avocado (about 7 ounces; 1/2 cup mashed)
🍫1/2 cup cacao powder 🥚2 eggs
🥥1 cup coconut sugar (or brown sugar)
🌰1/4 cup almond butter
🥧1 teaspoon baking powder
🌼1 teaspoon vanilla extract
🧂1/4 teaspoon fine sea salt
🍫1/2 cup dark chocolate chips (use a dairy-free brand, if needed)
INSTRUCTIONS
-Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (I like to grease the pan first, so the parchment paper will stay in place.) Use a food processor to mash the avocado and get rid of the chunks. Combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed. Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.) Bake at 325ºF for 45 minutes, or until the center of the brownies looks cooked-through. (You don't want any jiggle when you shake the pan.) Allow the brownies to cool completely. The avocado flavor is MUCH more pronounced if you try these warm, so please don't be tempted to taste them until they have come to room temperature. Leftovers can be stored on the counter for up to 48 hours, or in the fridge in an airtight container for up to a week.
⏲️
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes
SERVINGS 16 🥑
Avocado Brownies Nutrition (per square): Calories: 126
Fat: 7g
Carbohydrates: 16g
Fiber: 2g
Protein: 3g
Recipe by Megan Gilmore
INGREDIENTS
🥑1 ripe avocado (about 7 ounces; 1/2 cup mashed)
🍫1/2 cup cacao powder 🥚2 eggs
🥥1 cup coconut sugar (or brown sugar)
🌰1/4 cup almond butter
🥧1 teaspoon baking powder
🌼1 teaspoon vanilla extract
🧂1/4 teaspoon fine sea salt
🍫1/2 cup dark chocolate chips (use a dairy-free brand, if needed)
INSTRUCTIONS
-Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (I like to grease the pan first, so the parchment paper will stay in place.) Use a food processor to mash the avocado and get rid of the chunks. Combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed. Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.) Bake at 325ºF for 45 minutes, or until the center of the brownies looks cooked-through. (You don't want any jiggle when you shake the pan.) Allow the brownies to cool completely. The avocado flavor is MUCH more pronounced if you try these warm, so please don't be tempted to taste them until they have come to room temperature. Leftovers can be stored on the counter for up to 48 hours, or in the fridge in an airtight container for up to a week.
⏲️
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes
SERVINGS 16 🥑
Avocado Brownies Nutrition (per square): Calories: 126
Fat: 7g
Carbohydrates: 16g
Fiber: 2g
Protein: 3g
Recipe by Megan Gilmore
