Avocado Brownies
With their perfectly crackled tops and decadent chocolatey bites, these Avocado Brownies will easily become your new favorite dessert. Gluten free and so fudgy!
Servings: 9 brownies
Ingredients
- 1 avocado
- 1 1/4 cups chocolate chips
- 1/3 cup coconut oil or butter
- 3 eggs
- 1 cup sugar coconut sugar or cane sugar
- 2 tbsp brewed coffee
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 tsp salt
Instructions
- Preheat oven to 350°. Line an 8x8 baking dish with parchment paper and set aside.
- Next, mash the avocado in a small bowl with a potato masher or a fork, removing as many lumps as you can; set aside.
- Melt the chocolate chips and coconut oil over medium-low heat in a small saucepan, whisking until smooth; remove from the heat.
- In a large bowl, whisk the eggs and sugar together for 1-2 minutes. This is important for getting the brownies to have the crackly top! Then, pour in the melted chocolate and stir to combine. Next, add the brewed coffee, vanilla, almond flour, and salt, along with the mashed avocado, and fold together.
- Pour brownie batter into the prepared baking dish and bake them for 35-40 minutes. Allow the brownies to cool completely in the pan, then remove and slice. Enjoy!
Video
Notes
*Calories are per brownie and are an estimation
*Don't have brewed coffee? Use hot water instead.
*To make nut-free: use only 2 eggs and 1/2 cup all purpose flour, and bake for 30-35 minutes
*Storage: store brownies in a container at room temperature for 1-2 days; or, wrap them individually and freeze them for up to 3 months
Nutrition
Calories: 407kcal | Carbohydrates: 44g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 104mg | Potassium: 131mg | Fiber: 3g | Sugar: 39g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
