Avocado Brownies (No Flour or Oil!)
Servings: 16
Calories: 126kcal
If you told me that I would enjoy a brownie made with avocado, I'm not sure I would have believed you at first. But now that I've tasted one, I could see myself making these oil-free brownies on a weekly basis. They are rich and fudgy, and most importantly, they don't taste like avocado.
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Ingredients
- 1 small ripe avocado , pit and peel removed
- ½ cup cacao powder (or cocoa powder)
- 2 large eggs
- 1 cup coconut sugar (or brown sugar)
- ¼ cup almond butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips (dairy-free, if needed)
Instructions
- Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (Grease the pan first, so the parchment paper will stay in place.) In a food processor, add the avocado, 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 35 to 40 minutes, or until the center of the brownies looks cooked through. (You don't want it to 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. You can place them in the fridge if you want to speed up the cooling process, or you'll have to wait at least 2 hours for them to cool on the counter.
- Slice the brownies into small squares and serve. It's normal for this brownie to stick to the knife a bit with you cut them since they are flourless and fudgy. 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.
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Notes
Nutrition information is for 1 of 16 brownies. This information is automatically calculated, and is just an estimate, not a guarantee.
Baking Note: Brownies baked in a square metal pan will cook faster and more evenly than those cooked in a glass or ceramic baking dish. You may need to add 5 more minutes of cooking time when using a glass or ceramic option. Don't have a food processor? You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth. I prefer using a food processor, but I've had good results with both methods.
Baking Note: Brownies baked in a square metal pan will cook faster and more evenly than those cooked in a glass or ceramic baking dish. You may need to add 5 more minutes of cooking time when using a glass or ceramic option. Don't have a food processor? You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth. I prefer using a food processor, but I've had good results with both methods.
Nutrition
Calories: 126kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 72mg | Potassium: 203mg | Fiber: 2g | Sugar: 9g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg