- 150 gram avocado flesh approximately 1 large avocado peeled and seed removed
- 2 large eggs room temperature
- 3 1/2 tbsp unsalted butter room temperature
- 1/2 cup + 2 tbsp sukrin gold brown sugar alternative
- 1/2 cup + 2 tbsp unsweetened cocoa powder dutch process preferred
- 1/2 cup superfine almond flour
- 1/2 tsp baking powder
- 6 tbsp chopped dark chocolate or sugar free milk chocolate
Preheat oven to 350°F. Grease the interior of a nonstick 8 x 8 inch baking pan with cooking oil spray and line the bottom with parchment paper.
Add avocado, eggs, butter, brown sugar alternative to food processor. Pulse until batter is smooth and no avocado chunks remain.
In a medium bowl, combine cocoa powder, almond flour, baking powder. Whisk until evenly combined, breaking up any clumps of cocoa powder or almond flour as you whisk.
Pour dry ingredients into avocado batter. Pulse on low speed until the batter is smooth and uniform. You will need to scrape the batter from the sides and bottom of the food processor a few times, to help make sure the avocado is fully blended into the chocolate. Make sure avocado is fully blended into chocolate, otherwise you will taste the avocado in the brownies.
Stir in 4 tbsp of the chopped chocolate.
Spread batter into prepared baking pan. Batter will be very thick (like a mousse consistency) so you will need to use a spatula to spread it evenly across the baking pan.
Sprinkle remaining chocolate over surface.
Bake for about 17-20 minutes or until brownies are done. When you touch the surface of the brownies gently with your finger, it should bounce back. Allow brownies to cool for few minutes before cutting.
- Because avocados vary so much in size, it's best to weigh out the flesh on a scale.
- I used sukrin gold brown sugar alternative.* You can substitute with other brown sugar alternatives. I do not recommend using granular sugar substitute for this recipe.
- You can use either natural or dutch process cocoa powder. I prefer dutch process because it has a smoother, less bitter taste.
- I used Bob's Red Mill superfine almond flour.*
- If you like your desserts less sweet, use an 80% or higher cacao dark chocolate.
- If you prefer something sweeter, choose a chocolate with less cacao, but make sure the chocolate is sugar-free. Lily's is my favorite sugar-free chocolate right now. Lily's creamy milk chocolate* would be a good option if you want something sweeter.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Estimated Nutrition Information does not include carbs from erythritol