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Avocado Brownies

These Avocado Brownies are SO DELICIOUS! Rich, fudgy, and made with wholesome ingredients, they satisfy your sweet tooth guilt-free!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Gluten-Free, Healthy, Vegan
Servings: 8 servings

Ingredients

  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp Dutch cocoa powder or additional unsweetened
  • 1/2 cup rolled oats or almond flour (for keto, try these Keto Brownies)
  • 1 can black beans or 1 1/2 cup cooked
  • 1/4 tsp salt
  • 1/2 cup pure maple syrup or honey
  • 1/4 cup mashed avocado (60g)
  • 1/4 cup coconut oil or almond butter
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup mini chocolate chips (not optional)

Instructions

  • Preheat your oven to 350°F (175°C). This ensures your Avocado Brownies bake evenly, creating that perfect fudgy texture.
  • Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal of the brownies later. Lightly grease the paper to prevent sticking.
  • In a blender or food processor, combine the black beans, mashed avocado, coconut oil (or almond butter), maple syrup (or honey), and vanilla extract. Blend until smooth and creamy.
  • In a large mixing bowl, whisk together the rolled oats (or almond flour), unsweetened cocoa powder, Dutch cocoa powder, baking powder, and salt. Gradually add the blended mixture to the dry ingredients and stir until fully combined.
  • Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.

Equipment

  • Mixing Bowls
  • Blender or food processor
  • Baking pan (8x8 inch)
  • Parchment Paper
  • Spatula

Notes

  • For a keto version, substitute rolled oats with almond flour.
  • Try adding nuts like walnuts for extra crunch.
  • Store in an airtight container at room temperature for up to 3 days.