Avocados are one of my favorite foods. Not only are they filling, but they taste good on any dish. I often put them in egg salad, on my morning eggs, or I cut one in half, slather some hot sauce on it and enjoy.
But avocados in brownies?! Hear me out.
First of all, if you don’t already know, avocados are super healthy. The fat in avocados is the healthy kind (monounsaturated fatty acid, the same stuff you find in olive oil), they are loaded with fiber and they have been known to reduce cholesterol and relieve symptoms of arthritis.
Because avocados are a fat, they are fantastic substitutes for unhealthy fats (Crisco, I’m looking at you!) when baking. A few years ago, I made this “Chocolate” Mousse using avocado and it was super creamy and divine. Since I’ve recently started going gluten-free, I wanted a dessert that was on the healthier side, but still satisfied my sweet tooth.
Enter: Avocado Brownies.
A few tips when using this recipe:
- It recommends using foil inside a baking pan. This is because the brownies are very fudgy and would likely stick to the pan. However, if you spray the pan, I think they would be fine. If I made this again, I’d try it without the foil.
- LET THEM COOL! This is the hardest part. The brownies continue cooking once you pull them out of the oven, so it’s essential that you allow them to cool.
- Store them in the fridge. Due to the texture, if you leave them on the counter like regular brownies, they will mold within a few days. You wouldn’t leave a sliced avocado on the counter, would you?
Gluten-Free Avocado Brownies (I used this recipe)
- 1 Large Avocado (the one I used was pretty big in size, so if you have tiny ones, use two)
- 1/4 c. unsalted butter, melted
- 1 egg
- 1 1/2 c. coconut sugar (If you don’t have coconut sugar, here are some substitutes) *You can also use 2 tsp. of light brown sugar for every 3 tsp. of coconut sugar in the recipe. Do not use dark brown sugar, as it has more of a molasses taste and will alter the outcome of the recipe.
- 2 Tbsp. water
- 2 tsp. vanilla extract
- 3/4 c. unsweetened cocoa powder
- 1/4 c. gluten-free flour
- 1/2 tsp. salt
- chocolate chips (add as much or as little as you want!)
- Preheat oven to 350 degrees. Line a 8×8″ baking pan with foil (or not…read the notes above regarding my thoughts on this). Spray pan (or foil) with cooking spray.
- In a large bowl, mash the avocado. If your avocado is difficult to mash, then it’s not ripe enough. It should mash very easily.
- Add the melted butter, coconut sugar, egg, water and vanilla. You can either stir or use an electric mixer on low to combine everything.
- Stir in cocoa powder. I didn’t use the mixer on this one since cocoa powder is so fine.
- Stir in salt and gluten-free flour until just combined, then add the chocolate chips.
- Spread the batter in the pan and smooth out until evenly combined. Bake for about 35 minutes or until the tops has just set (forget about using the “toothpick” method here…it won’t work!)
- Let cool for about an hour and enjoy!
- Don’t forget to store in the fridge for maximum freshness!
Let me know if you try this recipe…I’d love to hear how they turned out for you!