Gluten free brownies that are healthy and extra fudgy, made only with wholesome and simple ingredients.
We've just about all heard of beetroot brownies, but avocado brownies? Equally delicious.
Preheat your oven to 180°C.
Place baking paper on a 20x20-cm (8x8-inch) pan and coat lightly with nonstick cooking spray to prevent sticking.
Process the eggs, avocado, maple syrup, coconut sugar, vanilla, and butter in a blender until it is smooth.
Next, add the almond flour, cocoa powder, espresso powder, salt, and baking powder to the mixture. Blend until completely combined.
Combine half of the dark chocolate chips by pulsing it 2-3 times.
Pour the mixture into the greased pan and even the top.
Dredge the remaining dark chocolate chips on top.
Bake for about 25-30 minutes.
Allow the brownies to rest for 30 minutes. To cool completely, put them on a cooling rack.
For maximum tastiness place in the refrigerator overnight. Slice and serve.
Add walnuts and mint to the top for colour and added flavour.
Ingredients
Directions
We've just about all heard of beetroot brownies, but avocado brownies? Equally delicious.
Preheat your oven to 180°C.
Place baking paper on a 20x20-cm (8x8-inch) pan and coat lightly with nonstick cooking spray to prevent sticking.
Process the eggs, avocado, maple syrup, coconut sugar, vanilla, and butter in a blender until it is smooth.
Next, add the almond flour, cocoa powder, espresso powder, salt, and baking powder to the mixture. Blend until completely combined.
Combine half of the dark chocolate chips by pulsing it 2-3 times.
Pour the mixture into the greased pan and even the top.
Dredge the remaining dark chocolate chips on top.
Bake for about 25-30 minutes.
Allow the brownies to rest for 30 minutes. To cool completely, put them on a cooling rack.
For maximum tastiness place in the refrigerator overnight. Slice and serve.
Add walnuts and mint to the top for colour and added flavour.