A fudgy, chocolatey, delicious avocado brownies that tastes as good than your favorite brownies. They’re made dairy-free, gluten-free, refined-sugar free and only takes a few minutes to make.
You know how much I love desserts and I always like to experiment with plant-based sweet recipes that still taste as delicious. And these avocado brownies is one of those desserts! You won’t taste the avocado in it if that’s what you’re worried about but you know it’s in there.
Avocados are one of the fruits which is high in healthy fats and is known to do wonders for the skin, weight management, and even cognitive health. It’s a heart-healthy food that’s rich in monounsaturated fatty acids which can help lower cholesterol and triglycerides.
KEY INGREDIENTS IN AVOCADO BROWNIES
Avocado – pick one that’s just ripe enough, but not overly ripe. I like to use avocados that’s been in my kitchen counter for 1-2 days.
Almond flour – these brownies are gluten-free so we’re using blanched almond flour. Almond flour is just ground almonds. I haven’t tried substituting this recipe with regular flour so I wouldn’t be able to guarantee if it would get the same fudgy texture.
Cacao powder – you can also use unsweetened cocoa powder. Cacao powder is rich in antioxidants and is known to be a mood booster too.
Coconut sugar – a low-glycemic natural sweetener which is an alternative to your brown sugar. If unavailable, you can use light brown sugar. I only used half a cup of sugar since I’m used to bittersweet brownies. If you want it sweeter, you can add more sugar to your liking.
Flax eggs – a vegan substitute to eggs which is made by combining ground flaxseeds (or flaxseed meal) with plain water. When left to thicken, it’s texture is similar to an egg. The recipe can also be made with just regular eggs if you don’t want a non-dairy version of the brownies.
Dark chocolate chips – this makes the brownies so much more chocolatey so don’t skip this. You can also pick a dairy-free chocolate for vegan.
CAN I FREEZE THESE AVOCADO BROWNIES?
Yes can do! I did freeze my avocado brownies since these brownies are very fudgy and very rich, so I didn’t think we can finish it in a few days. You can place place parchment or baking paper in between the layer of brownies to keep it from sticking when storing in a container. You can thaw it in the fridge or pop it into the microwave for a few seconds if you are craving for a slice.
I do recommend to chill the brownies in the fridge after it’s cooled to room temperature before you slice them. They hold its shape much better when cutting into slices as compared to when they’re straight out of the oven.
WATCH THIS VIDEO ON HOW TO MAKE THESE BROWNIES
CHECK OUT THESE OTHER BROWNIE RECIPES
- food processor
- 1 avocado medium, ripe
- 2 flax eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup coconut sugar
- 3 tablespoons coconut oil or sub with ghee or vegan butter
- 1/2 cup almond flour
- 1/2 cup cacao powder or cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
- 2 tablespoons almond flakes optional topping
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- Preheat the oven to 350ºF (177ºC).
- Prepare your flax eggs by combining the flaxseed meal and water in a jug or bowl. Stir and let it sit for 5 minutes to thicken.
- Add the avocado, flax eggs eggs, vanilla, coconut sugar and coconut oil to a food processor or blender and mix well until combined.
- Add the almond flour, cacao powder, baking soda and sea salt. Process again until combined. Stir in the chocolate chips, reserving some to place on top .
- Line a pan with parchment paper and pour brownie batter in. Smooth the top down and sprinkle the remaining chocolate chips and almond flakes on top. Bake for 18 to 20 minutes.
- Remove from the oven and let cool before slicing. Enjoy!
I hope you enjoy these avocado brownies! And if you make them, be sure to leave a comment below and let me know how it goes.