Avocado Brownies Recipe
Avocado brownies are dense, rich and fudgy gluten and grain free brownies made with avocado. These decadent chocolate brownies with avocado are quick and easy to make from simple pantry ingredients.
Equipment
- 2 - 3 mixing bowls one should be microwave safe
- 1 8 X 8 aluminum metal pan perferred
- 1 sheet parchment paper
Ingredients
- 1½ cups (180 g) almond flour
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (55 g) mashed avocado (about half a regular avocado)
- ½ cup (120 ml) avocado oil
- 1½ cups (300 g) granulated sugar
- ¾ cup (60 g) Dutch processed powder
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips or chunks, divided optional
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- In a mixing bowl whisk the almond flour, espresso powder, baking powder and salt until fully combined.1½ cups (180 g) almond flour, 2 teaspoons espresso powder, 1 teaspoon baking powder, ½ teaspoon salt
- In a small bowl, mash the ripe avocado until smooth with very few lumps. Set aside for now.¼ cup (55 g) mashed avocado
- Add the avocado oil and sugar to a microwave safe mixing bowl. Heat the oil and the sugar in the microwave for 1 minute. Whisk the warm sugar and oil for 1 minute. Whisk in the eggs and vanilla extract until smooth and well combined. Sift in the cocoa powder and whisk until well combined.½ cup (120 ml) avocado oil , 1½ cups (300 g) granulated sugar, ¾ cup (60 g) Dutch processed powder , 3 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract
- Stir in the mashed avocado, followed by the dry ingredients until well combined. Stir in the chocolate chips. If you like, reserve ¼ cup for topping the fudgy avocado chocolate brownies.1 cup (170 g) chocolate chips or chunks, divided
- Evenly scoop the avocado and chocolate chip brownie batter into the prepared pan. Bake for about 33 - 38 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 15 - 20 minutes. Lift the brownies from the pan to fully cool on a cooling rack. Slice the brownies and enjoy.
Notes
Store: These fudgy brownies can be stored at room temperature in an airtight container for about 1 day and then should be stored in the fridge for up to another 3 - 4 days. The high fat content keeps these brownies fudgy even when chilled.
Oil: I used avocado oil in these avocado brownies to keep the avocado ingredient front and center in the recipe. Feel free to use coconut oil, olive oil or even melted butter in place of the avocado oil.
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