Avocado Brownies
Lightened-up brownies? It is possible! These Avocado Brownies are refined sugar-free, grain-free, and full of dark chocolate flavor. These decadent brownies are perfectly fudgy.
Servings: 16 slices
Calories: 151kcal
Equipment
- 1 8x8 pan
Ingredients
- 2 medium ripe Hass avocado peeled and pitted
- 3 large eggs
- ½ cup 170 g maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup 50 g cocoa powder
- 1 teaspoon espresso powder
- 1 cup 112 g blanched almond flour
- ¾ cup 120 g chocolate chips, divided
Instructions
- Preheat the oven to 350°F and line a 8”x8” square baking pan with parchment paper or grease with baking spray. Set aside.
- To a food processor add the avocado, eggs, maple syrup and vanilla extract. Blend until smooth and creamy.
- Next, add the cocoa powder, espresso powder and almond flour. Pulse until well combined.
- Transfer the batter to a bowl and mix in ½ cup of chocolate chips.
- Transfer the thick brownie batter to the pan and spread into an even layer. Press the remaining ¼ cup of chocolate chips on top of the brownie.*
- Bake in the center rack of the oven for 20-25 minutes or until the top of the brownie is mostly set and when a toothpick inserted into the center comes out mostly clean (a few crumbs are ok).
- Allow the brownie to cool for 30 minutes before transferring to a wire rack to fully cool.
- Set brownie in the fridge, covered, for 3-6 hours for best fudgiest results.
Video
Notes
If an avocado is too ripe, as in you wouldn't use it for guacamole, so don't use it in this recipe. While it will work for texture, it will also have a more robust avocado flavor.
Think about how super ripe bananas have a much stronger flavor in baked goods, an avocado works the same way.
**Do not use a larger pan; the cooking time is based on an 8x8 cooking pan.**
Nutrition
Serving: 1slice | Calories: 151kcal | Carbohydrates: 15.6g | Protein: 3.5g | Fat: 7.2g | Cholesterol: 34mg | Sodium: 16mg | Fiber: 2.8g | Sugar: 10.5g