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Avocado Brownie Recipe (GF)

Hey babes! This post is going to be a tad bit different than my typical posts. On my Instagram page (@meaganvasquez_) I shared some avocado brownies I had made for a  work party. I offered the recipe and SO many people were interested! So here we go!

(a little disclaimer: I hadn’t planned on sharing this so I didn’t plan and take pretty pictures to add into this post, SO it’ll be just the recipe lol)

These brownies are SO much better than normal and will earn you serious brownie points with your family and friends. (see what I did there) They are rich, and moist and have a nice fudge flavor.

A few of the tips I have for this recipe are including the following:

Avocado: I love using avocado as a healthy fat into this recipe, I still use butter but the avocado adds a texture and richness to the recipe.

Almond Flour: I found I am allergic to gluten so I went with my favorite flour alternative. I’m sure you can use all purpose GF flour, or coconut flour, however it would have to be tested for appropriate ratio as Almond flour is typically coarser/heavier than other alternatives.

Maple Syrup: Adds a unique type of sweetness that sugar alone cant handle.

One of my favorite parts of this recipe.. it is ALL mixed into a food processor. It makes it quick/easy/ no sore arms/ and easy clean up.

I do not have specific prep times however I was able to whip these up and bake them in under an hour.

INGREDIENTS:

1 large ripe avocado

2 large eggs

1/3 cup light brown sugar (coconut sugar can be used as an alternative)

1/4 cup of pure maple syrup (it has to be pure)

1 tsp pure vanilla extract

1/2 cup of unsweetened cocoa powder

3 tbsp of unsalted butter (coconut oil can replace for healthier option)

1/2 cup of almond flour (again, you can try other flours but they may be runnier)

1 tsp baking soda

1/2 cup of chocolate chips or chunks (I use dark chocolate, you can use whatever you like best!)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Bake in an 8×8 pan. (I used a clear pie pan because I didn’t have an 8×8 pan)
  2. Add avocado, eggs, sugar, butter, vanilla, and maple syrup to your food processor. (Make sure you have the steel blade attachment inserted) Blend up until smooth, occasionally scraping the sides.
  3. Now, add the dry ingredients. Cocoa powder, almond flour and baking soda. Blend until combined, scrape sides of bowl as needed. Add half of the chocolate chips. Pulse a few times. ( I left it so there were still chunks of chips)
  4. Pour the batter into a lined pan. I used tin foil to line the pan and sprayed it with oil to help with sticking. After the all of it was poured into the pan, I smoothed it over and sprinkled the rest of the chocolate chips on top!
  5. Bake for approx 25-30 minutes. (mine took 30 minutes but every oven is different) Take out when an inserted knife comes out clean or with a few loose crumbs.
  6. Let cool! Then eat!

 

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