Description
Decadent brownies get a healthy makeover with avocado and coconut sugar.
Gluten-free and surprisingly fudgy!
Ingredients
Units
Scale
- 1 ripe Haas avocado
- 1/4 cups (59 ml) unsalted butter, melted
- 1 egg
- 1 1/2 cups (355 ml) coconut sugar
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 3/4 cups (177 ml) unsweetened cocoa powder
- 1/2 teaspoon Kosher salt
- 1/4 cups (59 ml) gluten-free flour
- 1/3 cups (80 ml) dark chocolate chunks/chips
Instructions
- Preheat oven to 350°F (177°C).
- Line an 8×8″ baking pan with aluminum foil, leaving an overhang, and spray with nonstick cooking spray.
- In a large bowl, mash avocado until smooth. Add melted butter, egg, coconut sugar, water, and vanilla; stir well. Add cocoa powder and stir until smooth. Stir in flour and salt until just combined, then briefly incorporate dark chocolate chunks.
- Spread batter evenly in the prepared pan and bake for 35 minutes, until the top has set.
- Allow brownies to cool completely (about 1 hour) in the pan on a cooling rack.
- Lift brownies out of the pan using the foil overhangs. Remove foil and slice into 9 to 12 squares.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- If your avocado is not very ripe, add a teaspoon of olive oil to the batter for extra moisture.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 6
- Carbohydrates: 30
- Fiber: 4
- Protein: 3
- Cholesterol: 30