These fudgy avocado brownies are actually good for you. So easy to make, they’re gluten free, and guilt-free!
Ever since I made black bean brownies that actually taste good, I’ve been terribly curious about the possibility of avocado brownies about which I could say the same. Good news! I’ve hit avocado paydirt.
Whether you love avocados, or just love brownies and think avocados taste terrible, these are a must-try. They taste nothing like avocados (thank you, cocoa powder!), but boast all the health benefits of them.
As it turns out, baking with avocados in place of butter cut back on saturated fat—and adds 20 vitamins, minerals and nutrients (source). Look, it’s not like I’m advocating ditching butter altogether. I love the stuff.
But if we can save ourselves some bad stuff, pick up some good stuff, and have our brownies still taste heavenly, then why not give it a shot?
When I was developing this recipe, I began with my recipe for flourless brownies. Naturally, then, I tried making them flourless at first.
I ended up with something that looked like a brownie from overhead, but from the side resembled, well, Jello. You simply need some flour (just 1/4 cup!) in these avo brownies. I haven’t tried using one of my gum-containing all purpose gluten free flours, but it’s worth a shot if you’re so-inclined.
You can certainly use refined granulated sugar in place of lower-glycemic, nutrient-containing coconut palm sugar. But since I was removing saturated fat, I didn’t want to use refined sugar.
The resulting brownies are truly fudgy, delightfully rich but not at all heavy. I don’t provide nutritional facts for my recipes, but if you were to plug these into an online nutrition calculator and compare them to a traditional sort of gf brownie, I think you’d be pleased.
I love avocados, but my oldest child does not. I’m happy to report that she gave these avocado brownies an enthusiastic thumbs up, with no trace of avo taste. Baking with chocolate has its benefits!
Oh, and if you’re interested in the drizzle on top of the brownies, it’s just about a tablespoon of mashed avocado, plus a bit of milk, mixed with confectioners’ sugar. Definitely not healthy!
Gluten Free Avocado Brownies
1 large ripe avocado, pitted and peeled (7 ounces)
3 tablespoons (42 g) virgin coconut oil, melted
1 cup (160 g) coconut palm sugar (or 3/4 cup (150 g) granulated sugar)
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1/2 cup + 2 tablespoons (50 g) unsweetened cocoa powder (natural or Dutch-processed)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup (35 g) basic gum-free gluten free flour (or an equal amount sweet white rice flour)
Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.
In a blender or food processor, place the avocado flesh, coconut oil and sugar, and blend or process until smooth. In a large bowl, place the eggs, vanilla, and avocado mixture, and whisk to combine well. Add the cocoa powder, baking soda, salt and flour, mixing to combine after each addition. The mixture will be thick, soft and shiny.
Scrape the batter into the prepared pan and, using a wet spatula, spread into an even layer. Tap the bottom of the pan on the counter firmly to break any large air bubbles. Place the pan in the center of the preheated oven and bake until set in the center and a toothpick inserted comes out with a few moist crumbs attached, about 20 minutes. Do not overbake.
Remove from the oven and allow to cool completely in the pan. After 10 minutes at room temperature, the pan can be placed in the refrigerator to chill, which will make slicing a bit easier. Remove from the pan by holding onto the parchment paper and placing on a flat surface. With a sharp knife or pizza wheel, slice into squares and serve chilled or at room temperature.