Avocado Brownies

Make my avocado brownie recipe and never toss a mushy avocado away again. They’re rich, soft, and crinkly-topped. Naturally gluten-free, dairy-free, and low-carb!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 125kcal

Author Arman Liew

Ingredients

1 1/4 cups + 2 tablespoons almond flour
3/4 cup cocoa powder
1/4 teaspoon salt
1/4 cup avocado mashed, approximately 1 large
6 tablespoons coconut oil melted
1 1/2 cups sugar
1 teaspoon vanilla extract
3 large eggs
1 cup chocolate chips

Instructions

Preheat the oven to 180C/350F. Grease and line an 8 x 8-inch square pan with parchment paper and set aside.
In a small bowl, add your almond flour, cocoa powder, and salt, and mix well. Set aside. In a mixing bowl, add your avocado, coconut oil, sugar, and vanilla extract, and whisk until smooth. Add the eggs in, one at a time, and mix well. Gently add in the dry ingredients and mix until just combined. Fold through the chocolate chips.
Transfer the brownie batter into the lined pan and bake for 22-25 minutes, or until the edges thicken up and the tops are firm.
Remove the brownies from the oven and let them cool in the pan completely, before slicing up.

Notes

TO STORE: Avocado brownies should always be stored in the refrigerator, covered, for up to 2 weeks.

TO FREEZE: Place leftovers in a ziplock bag or shallow container and store them in the freezer for up to 6 months.

Nutrition