These Avocado Brownies are an easy gluten-free dessert, using avocado instead of oil or butter. As a result, you’ll get an extra dose of fiber and nutrients in each bite. My Chocolate Avocado Pudding and Chocolate Avocado Smoothie are such a hit, I just know that you’ll love these brownies, too!
Benefits of Avocados
Why add avocado to a perfectly good dessert? Most recipes use plenty of butter or oil to give brownies a fudgy texture, but avocado can do the same thing while also adding extra fiber to the mix.
½ cup flour
½ teaspoon kosher salt
½ cup cocoa powder
½ teaspoon cinnamon
1 small avocado, pitted and diced
2 large eggs
1 teaspoon vanilla extract
1 cup sugar
1 cup chocolate chips, milk or dark chocolate, divided
Preheat oven to 350°F. Line an 8×8-inch square baking dish with parchment paper or grease generously with cooking spray. Set aside.
Combine flour, cocoa powder, cinnamon, and salt in a bowl, stirring to combine. Set aside.
Purée avocado in a food processor or blender until smooth. Set aside.
Melt ¼ cup chocolate chips in a large microwave-safe bowl at 30-second intervals, stirring after each round, until chocolate is melted and smooth.
Add puréed avocado and sugar to the melted chocolate and stir until well mixed. Once cool enough, whisk in 2 eggs until fully combined. Stir in vanilla extract.
Slowly add the cocoa-flour-salt mixture to the batter and stir until smooth, being mindful to not over mix.
Gently fold in the remaining ¾ cup of reserved chocolate chips. Pour batter into prepared baking dish.
Bake for 28-32 minutes or until a cake tester or toothpick inserted in the center comes out clean.
Cool slightly before slicing into squares to serve. Enjoy!
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