Avocado Brownies
These gluten free avocado brownies are super fudgy and easy to make. The batter is prepared in the food processor and ready in minutes.
Ingredients
- 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 granulated white sugar
- 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 chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper.
- Add avocado, eggs, butter, sugar 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 as you whisk.
- Pour dry ingredients into avocado batter. Pulse a few times on low speed until the batter is smooth and uniform. You do not want to overmix the batter but you also want to make sure that all the avocado is blended evenly in with the chocolate.
- 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 about 30 minutes before cutting.
Notes
- Because avocados vary so much in size, it's best to weigh out the flesh on a scale.
- To get melty chocolate in and on the surface of the brownies, use a premium dark chocolate bar. I used Guittard 70%.* Chocolate chips will also work but will not melt as much.
- You can use either natural or dutch process cocoa powder. I prefer dutch process because it has a smoother, less bitter taste.
- I use Bob's Red Mill superfine almond flour.*
Serving: 1brownie, Calories: 172kcal, Carbohydrates: 17g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Sodium: 23mg, Fiber: 3g, Sugar: 11g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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