Description
These Avocado Brownies are a rich, fudgy, and healthier twist on traditional chocolate brownies, using creamy avocado and avocado oil for a moist texture and subtle flavor. Made with almond flour and espresso powder to enhance the chocolate taste, they deliver a decadent treat that’s gluten-free and packed with nutritious ingredients.
Ingredients
Dry Ingredients
- 1½ cups (180 g) almond flour
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (60 g) Dutch processed cocoa powder
Wet Ingredients
- ¼ cup (55 g) mashed avocado (about half a regular avocado)
- ½ cup (120 ml) avocado oil
- 1½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
Additional
- 1 cup (170 g) chocolate chips or chunks, divided (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper along the bottom and two sides to ensure easy removal of the brownies.
- Combine Dry Ingredients: In a mixing bowl, whisk together the almond flour, espresso powder, baking powder, salt, and Dutch processed cocoa powder until fully combined and smooth.
- Mash Avocado: In a small bowl, mash the ripe avocado until smooth with very few lumps. Set aside for use later.
- Heat Oil and Sugar: In a microwave-safe mixing bowl, add the avocado oil and granulated sugar. Heat in the microwave for 1 minute, then whisk the warm mixture for about 1 minute to help dissolve the sugar.
- Add Eggs and Vanilla: Whisk in the eggs and vanilla extract into the warm oil-sugar mixture until smooth and well combined.
- Combine Ingredients: Gradually stir in the mashed avocado followed by the dry ingredients. Mix until you achieve a cohesive batter.
- Add Chocolate Chips: Fold in most of the chocolate chips or chunks, reserving about ¼ cup for topping if desired.
- Prepare for Baking: Evenly spoon the batter into the prepared pan and smooth the top. Sprinkle the reserved chocolate chips over the batter.
- Bake: Bake the brownies in the preheated oven for 33 to 38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan for 15 to 20 minutes. Then use the parchment paper to lift them out of the pan and place on a cooling rack to cool completely before slicing and serving.
Notes
- The espresso powder enhances the chocolate flavor but can be omitted if desired.
- Make sure the eggs are at room temperature for better mixing and texture.
- Using almond flour makes these brownies gluten-free but results in a denser texture compared to traditional flour.
- Check the brownies a few minutes before the timer ends to avoid overbaking and maintain a fudgy texture.
- Store brownies in an airtight container at room temperature or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
