Description
Who says indulgence can’t be healthy? These avocado brownies are proof that you can have it all—fudgy, rich, and full of flavor, with the added bonus of heart-healthy fats from avocado. Perfect for those seeking a healthier twist on classic brownies, this recipe is also easy to adapt for gluten-free, keto, or vegan diets. Let’s get baking!
Ingredients
Scale
- 1 medium ripe avocado, mashed (about ½ cup)
- ½ cup (120 ml) coconut oil, melted
- ¾ cup (150 g) granulated sugar or coconut sugar
- ¼ cup (50 g) brown sugar, packed
- 3 large eggs (or flaxseed substitute for vegan option)
- 1 teaspoon vanilla extract
- ½ cup (60 g) dutched cocoa powder (or unsweetened cocoa powder)
- ½ cup (65 g) all-purpose flour (or almond flour for gluten-free option)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ½ cup (90 g) dark chocolate chips or chopped nuts
Instructions
- Prepare the Baking Dish:
Preheat your oven to 350°F (176°C). Grease an 8″x8″ baking dish or line it with parchment paper for easy removal. - Mash the Avocado:
In a mixing bowl, mash the ripe avocado until smooth and creamy. For the best texture, use a blender or food processor to eliminate any lumps. - Mix Wet Ingredients:
Add melted coconut oil, granulated sugar, brown sugar, and vanilla extract to the avocado. Mix until fully combined. Then, whisk in the eggs (or flaxseed substitute). - Incorporate Dry Ingredients:
In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix. - Add Optional Mix-Ins:
Fold in chocolate chips or chopped nuts, if desired. - Bake:
Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. - Cool and Cut:
Let the brownies cool completely in the pan before cutting them into 16 squares.
Notes
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap individual brownies in plastic wrap and freeze in a freezer-safe container for up to 3 months.
- Vegan Option: Replace eggs with flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water per egg).
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 11g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg