In the past, I’ve experimented with all type of healthy brownie recipes, but none have come close to this one. Often when you take eggs out of a brownie recipe, the brownies turn out drier and less fudge-like and dense than they should be. The solution? Avocado. The fatty fruit (yes, it’s a fruit!) brings the bulk to the equation, so your brownies don’t miss eggs, butter or milk.
Fear not! The avocado does not give these brownies an avocado-like taste. The avocado is subtle enough in flavor to be easily masked by the other ingredients, particularly the cocoa powder. Instead of its flavor, the avocado leaves behind a desirable texture.
Vegan and Gluten-Free Avocado Brownies Recipe
- 2 ripe avocados, pitted and peeled
- ¾ cup maple syrup
- ¼ cup coconut oil, melted
- ½ cup almond milk
- 2 tablespoons ground flax seeds + 6 tablespoons water
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- 1 teaspoon coffee grounds
- ¼ teaspoon salt
- ½ cup cocoa powder
- 1 cup coconut flour
- ½ cup dairy-free dark chocolate chips
Preheat the oven to 375 degrees Fahrenheit. Line a 9×9-inch pan with parchment paper.
In a small bowl, stir two tablespoons of flax seeds into six tablespoons of water. Let set for a few minutes.
In a food processor, add the avocado, maple syrup, coconut oil, almond milk, “flax eggs”, and vanilla. Pulse until just combined.
Transfer the wet mixture to a large bowl. Add in the cinnamon, cardamom, coffee, salt, coconut flour, and cocoa powder and stir until well combined. Fold in the chocolate chips.
Pour the mixture into the pan and use a spatula to spread the mixture across the pan evenly. Place the pan into the oven and bake for 25 minutes. Remove the pan from the oven and let the brownies cool before cutting and serving. The brownies will firm up as they cool.