Healthy Avocado Brownies
Avocado in desserts
Using avocado for in my baked goods has been my favorite thing to do since I can’t remember. Adding avocado to even smoothies gives it this unbelieveably creaminess that is really unmatched. Now, when you bake avocado into baked goods, it had the same effect but instead of creamy it’s undeniably fudgey.
Avocado is high in good fat and has a creamy, velvety texture. In baking, avocado can replace butter, shortening, and even eggs. These brownies are both vegan and gluten-free, making this dessert incredibly moist and rich while contributing to many overall health benefits.
Ingredients in avocado brownies
The avocado in this recipe is very mild. I’ve added in cacao, almond butter and chocolate chips to really masks the avocado taste but still holding onto that avocado creaminess. Trust me, you won’t even believe that there is avocado in here. I used a few additional healthy baking swaps to make these a better-for-you treat, without taking things so far that they lost the signature chewy texture that properly makes a brownie a brownie.
- chia seeds
- coconut sugar
- ground flax
- almond butter
- baking powder
- chocolate chips
- matcha almond butter (for the topping)
Kitchen tools needed to make brownies
You will only need a handful of kitchen tools to make these brownies. I used my food processor to blend the ingredients together. I recommend doing the same, or using a blender. You want the ingredients to be really well combined, and since we aren’t using any milk or eggs in this recipe the batter is THICK and may be hard to stir by hand.
- food processor
- 8×8 pan
- parchment paper
- measuring cups
How to make flourless avocado brownies
Making these healthy avocado brownies is simple and stress-free. All that you need to do is add all the ingredients to a food processor, blend, and then pour into prepared pan and bake!
To start, preheat the oven to 350F and prepare and 8×8 baking dish my lining it with parchment paper. You can also spray the inside with non-stick spray instead if you’d like.
For this recipe I used chia eggs instead of regular eggs. If you aren’t vegan or don’t have chia seeds on hand, you can swap the chia eggs for regular eggs. To make a chia egg, simple combine 1 Tbsp of chia seeds with 3 Tbsp of water. Mix well and allow to sit for 10 minutes to thicken.
Next, add all the ingredients to your food processor with the exception of the chocolate chips. You will add these in last.
Once you’ve added all the ingredients to your food processor, blend for about 2-3 minutes or until the ingredients are well incorporated. The batter will be THICK. Since this is a vegan recipe- feel free to lick the spoon, but try not to eat the entire thing!
Next, fold in the chocolate chips and then pour the batter into the prepared baking dish. Spread evenly and top with matcha almond butter. I opted for the swirl design which I made with a toothpick.
Bake the brownies in the oven for 45 minutes, remove from the oven and allow to cool completely before cutting into. Store in the fridge and enjoy up to 5 days!