What if I don't have a food processor or blender?

That's ok. You can make this recipe without a food processor or blender. To do this, add the avocado to a mixing bowl and mash into a paste using a fork or immersion blender. Once the avocado is mashed, add the sugar and remaining wet ingredients, mix, then proceed with the remaining steps in the recipe.

Do avocado brownies taste like avocado?

Not all all. The taste of avocado is hidden by the cocoa powder, sugar and other ingredients. The brownies taste sweet and chocolatey with hints of caramel.

Are avocado brownies gluten-free?

The recipe is gluten-free as written as long as you use gluten-free certified oats to make your own oat flour.

How do you store avocado brownies?

Make sure the brownies are completely cool before storing. You can store them in the pan, covered with plastic wrap, or transfer them to an airtight container. They can be stored at room temperature for 2-3 days or in the fridge for up to 1 week. Avocado brownies can be stored in the freezer for up to 3 months.

Healthy Vegan Avocado Brownies Recipe

Description

Fudgy avocado brownies that are vegan, gluten-free and made without oil but still have all the classic brownie flavor.

Ingredients

1 ripe avocado (about ⅔ cup mashed, 120 g)
⅓ cup almond butter (90 g)
¼ cup unsweetened almond milk (59 mL)
½ cup oat flour (55 g)
½ cup brown sugar (90 g)
¼ cup maple syrup (60 mL)
½ cup cocoa powder (35 g)
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
½ cup chocolate chips + more for sprinkling on top (80 g)

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Instructions

Preheat the oven to 350˚F (177˚C) and coat an 8×8 inch baking pan with non-stick cooking spray or line with parchment paper.
Mix Wet Ingredients: Add the avocado, almond butter, almond milk, brown sugar, maple syrup, and vanilla extract to a food processor or high-speed blender and mix until well combined. If you’re not using a food processor, mash the avocado well with a fork then add the rest of the ingredients to the mashed avocado.
Add Dry Ingredients: Add the oat flour, cocoa powder, baking soda and salt and mix again until smooth.
Add Chocolate Chips: Stir in the chocolate chips using a spatula or spoon.
Transfer to Pan: Transfer the brownie batter to the prepared 8×8-inch pan. Add a few extra chocolate chips on top if desired.
Bake: Bake at 350˚F (177˚F) for 25-27 minutes or until a toothpick inserted into the middle comes out clean.
Cool & Slice: Let cool completely in the pan before slicing and serving. I recommend putting them in the fridge for at least 1 hour to help them firm up. The longer you let them cool, the better the brownies will stay together. Once cooled, slice into 16 squares and enjoy!

Notes

It’s important to measure the ingredients accurately for success. I recommend using a kitchen scale and following the listed measurements.

Substitutions: A different nut or seed butter, such as peanut butter or tahini, may be used instead of almond butter. Any plant-based milk could replace the almond milk. Coconut sugar or even granulated sugar could be used in place of the brown sugar.

Store leftovers in the fridge for up to 1 week or in the freezer for up to 3 months.

Nutrition

Serving Size: 1
Calories: 136
Sugar: 13 g
Sodium: 158 mg
Fat: 7 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 3 g

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Description

Ingredients

Instructions

Notes

Nutrition