Description
These ultra-fudgy and rich brownies are made with avocados instead of flour, creating a naturally gluten-free, healthier alternative! They’re incredibly moist, chocolatey, and packed with good-for-you fats—perfect for guilt-free indulgence
Ingredients
Scale
- 2 ripe avocados, mashed until smooth
- 2 large eggs
- ½ cup (120ml) honey or maple syrup
- 1 teaspoon vanilla extract
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (90g) dark chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a food processor or mixing bowl, blend the mashed avocados until smooth.
- Add eggs, honey (or maple syrup), and vanilla extract, mixing until well combined.
- Sift in cocoa powder, baking soda, and salt, stirring until a smooth batter forms.
- Fold in the dark chocolate chips.
- Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle extra chocolate chips on top if desired.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean (a little fudginess is okay!).
- Let the brownies cool in the pan for 10-15 minutes before slicing and serving.
Notes
- Avocado Ripeness: Use fully ripe avocados for a smooth texture and natural creaminess. Mash or blend them well to avoid lumps.
- Sweetener Options: Substitute honey with maple syrup or a low-carb sweetener like monk fruit for a keto-friendly version.
- Extra Fudginess: For an even gooier texture, slightly underbake the brownies by removing them at the 25-minute mark.
- Add-Ins: Enhance flavor by adding chopped walnuts, pecans, or a pinch of cinnamon.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 9-12 brownies
- Calories: ~150 kcal per brownie