Avocado Brownies

Avocado Brownies

Avocado Brownies

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  • Each serving
  • 200 cal
  • 11g fat (5g sat)
  • 25mg chol
  • 60mg sodium
  • 26g carb
  • 3g fiber
  • 17g sugars
  • 3g protein

Ingredients

  • 2 large, ripe avocados, mashed until creamy (about 1 cup)
  • 8 ounces semisweet or dark chocolate, melted
  • 3 tablespoons coconut oil, melted
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (see note)
  • 1/4 cup cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper.

In a large bowl, whisk together mashed avocados, melted chocolate and coconut oil until smooth and creamy. Whisk in sugar. Mix in eggs, one at a time, until well combined. Add vanilla.

In a small bowl, combine flour, cocoa powder, baking powder and salt. Stir dry mixture into avocado mixture until just combined — be careful not to overmix! Spread batter into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool and then cut into squares.

Special notes:

For a gluten-free brownie, try substituting almond flour or your favorite gluten-free flour blend for the all-purpose flour.