Fudgy Avocado Brownies
Rich, deeply chocolatey brownies that use the natural fats of ripe avocado to create a velvety, gooey center without the butter.
Ingredients
- 1 1/4 cups almond flour + 2 tbsp; blanched works best
- 3/4 cup cocoa powder unsweetened
- 1/4 tsp salt
- 1/4 cup mashed avocado approx. one small fruit
- 6 tbsp coconut oil melted thoroughly; refined
- 1 1/2 cups sugar
- 1 tsp vanilla extract pure
- 3 large eggs room temperature
- 1 cup chocolate chips dark or semi-sweet
Instructions
- Preheat oven to 350°F (180°C). Grease and line an 8x8-inch pan with parchment paper.
- Whisk almond flour, cocoa powder, and salt in a medium bowl until evenly blended and clump-free.
- In a large bowl, whisk mashed avocado and melted coconut oil until smooth. Whisk in sugar and vanilla.
- Add eggs one at a time, whisking fully after each addition until the batter develops a sheen.
- Gently fold the dry ingredients into the wet batter with a spatula. Stop once streaks disappear. Fold in chocolate chips.
- Spread batter in pan and bake for 22-25 minutes. Edges should be set; center will remain slightly soft.
- Cool fully in the pan before slicing into squares to ensure clean cuts.
Notes
Must be stored in the refrigerator due to the fresh avocado content. These taste even better and get chewier the next day!