The Avocado Brownies that we will prepare are easy to make gluten-free desserts and with the sole use of Avocado rather than butter or oil. You'll get a lot of nutrients and fiber in every bite of it.
Benefits of Avocados
The question that comes to many minds is why would you add Avocado to a sweet and nice dessert? The answer is that most of the dishes use a lot of oil or butter to make brownies fudgy in texture; Avocado can do the same while adding beneficial fibers into it.
- Avocados are found to have more potassium as compared to bananas.
- Avocados contain monounsaturated fatty acids.
- Avocados can help to control your cholesterol levels.
- Avocados increase nutrient absorption. It mostly absorbs vitamins A, D, E, and k. All of these vitamins are soluble in fat.
You should freeze Avocado to get rid of the tension to have a ripe one during preparation. Frozen avocados defrost well for guacamole and is a perfect thing to add in smoothies. You can use thawed Avocado in this brownie recipe too.
The process to make Avocado Brownies.
I replaced sugar with low-glycemic coconut sugar in my recipe, used ripe Avocado instead of butter, and I didn't add the flour; instead, I added almond butter that is rich in fiber. The brownie turned out to be super rich and fudgy.
Can you taste the Avocado in these Brownies?
Avocado is known to have a very mild flavor relative to other things in recipes, But if you have a super-sensitive taste sense, then you'll taste its presence in the very first bite. With a second bite, it's almost impossible to not notice the flavor of Avocado. Well, some people would not taste its presence.
The sugar amount has been kept as low as possible in this recipe, but you can increase or decrease its amount according to your taste. Moreover, you can add 1/4 cup maple syrup to fade the avocado flavor further and making it sweeter.
If you want to make your brownie a keto one, use a granulated substitute for sugar to replace coconut sugar.
PREP TIME: 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes
- 1/4 cup almond butter
- Two eggs
- One ripe Avocado (1/2 cup thoroughly mashed)
- 1/2 cup dark chocolate chips
- Half cup cocoa powder
- One teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup coconut sugar (or brown sugar)
- One teaspoon baking powder
- At 325F, preheat the oven and, using parchment paper, line a 9-inch baking dish preferrable square in shape.
- You don't need multiple bowls for these brownies as they can be down using only one. Mash the Avocado using a fork till it gets smooth. You can also use a food processor to remove all avocado chunks.
- In a food processor, add eggs, Avocado, cocoa powder, almond butter, coconut sugar, baking powder, salt, and vanilla. Till the whole mixture turns smooth, keep processing it. Pour it all out in a bowl once it's done.
- Add chocolate chips and then add batter into the pan that we prepared earlier. Bake it at 345 F for almost 45 minutes or until the brownies' centre starts to look cooked-through.
- Leave the brownies to cool down completely. The flavor of Avocado is intense when these are warm. So, please don't rush to try them and let them cool down till their temperature gets almost equal to room temperature. To make the process fast, you can keep the brownies in the fridge for some time.
- Cut the brownies into small pieces and serve. You'd find some brownies to stick on the knife, and it's normal as they don't have flour and are fudgy in texture. The rest of the brownies can be stored at the counter for almost 48 hours. You can refrigerate the cakes and keep them for almost a week.
- Use your 1/4 cup of favorite flour instead of almond butter in case you wish to avoid nuts.
- Some people don't like the flavor of Avocado and can replace half of the Avocado with oil or butter. You can remove half of the Avocado and instead put 3-4 tablespoons of butter or coconut oil.
- Use sugar-free granulated sweetener as an alternative to coconut sugar if you are preparing a keto avocado brownie.
- If you want your avocado brownie to be vegan, then remove eggs and instead of them, use 1/4 cup of gluten-free flour used for all-purpose and increase the amount of almond butter.