Fudgy Avocado Brownies Recipe
These brownies have a super fudgy texture and are made with healthy fats, fiber rich avocado and loads of cacao powder for extra chocolate flavor.
Equipment
- Measuring cups and spoons
- 9 x 9” glass baking dish
- Parchment paper
- Spatula
- Cutting board
- Sharp knife
- Cooling rack
Ingredients
- 1 cup organic cane sugar
- 1/4 cup gluten free flour (I recommend Robin Hood brand)
- 2/3 cup cacao powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 small ripe avocados
- 1/2 cup melted coconut oil
- 2 eggs
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 325°F.
- On your cutting board, slice open your ripe avocados, remove the pits and squeeze the insides into your stand mixer, food processor or mixing bowl.
- Mix your avocados on high-speed until they break down and form a thick paste. Don't worry if you can't get all the lumps out!
- Then add all your remaining wet ingredients including melted coconut oil, eggs and vanilla and mix until everything is blended together thoroughly.
- Add your remaining dry ingredients including sugar, gluten-free flour, cacao, salt and baking soda. Again, mix everything thoroughly.
- Your brownie batter should be a thick consistency, and not pourable.
- Line your glass baking dish with parchment paper, or grease it with some additional coconut oil.
- Using your spatula, scrape your brownie mix out into your parchment lined or greased baking dish. Use your spatula to smooth out the top and make sure that the batter is evenly distributed in the pan.
- Bake your brownies in your preheated oven for roughly 30-35 minutes. They will still appear soft but will harden up a bit once they have cooled. You will want the center of the brownies to be gooey and fudgy.
- Transfer your baked brownies over to a wire rack and cool them until they come to room temperature.
- Then you can carefully cut them into 9 pieces and scoop them out onto a plate or into a container.
- Store your leftover brownies in an airtight container in the fridge for 2 – 3 days, or for much longer in your freezer.
Notes
Above in the blog post I provide ingredient substitutions, dietary modifications, and recipe pairings.
Nutrition
Calories: 280kcalCarbohydrates: 31gProtein: 4gFat: 17.5gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0gCholesterol: 41mgSodium: 187mgPotassium: 256mgFiber: 4gSugar: 21.5g
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