I just love avocados with their healthy fats and othrr health benefits.
So because I love avocados and also loved the avocado chocolate cake, which I made, I decided to give avocado brownies a try.
The avocado makes them moist and delicious. They are very rich and taste great!
These brownies are gluten free, sugar free, low carb, keto and paleo!
They are moist and very rich! The recipe is easy and apart from melting the chocolate, you just have to throw everything in a blender and pulse.
yields one 8 inch square pan
Ingredients
100 g dark chocolate
50 g almond flour
50 g cocoa powder
100 g granulated sweetener of choice
1/2 tsp baking soda
1/4 tsp salt
200 g ripe avocado flesh
2 eggs
1 tsp vanilla extract
*for substitutions see notes below
Instructions
Preheat your oven to 180°C and line a 8 inch square pan with parchment paper or grease it with oil and set aside.
First melt the chocolate and put it aside to let it cool for a bit.
In a blender or food processor mix all the other ingredients until you have a smooth batter.
Add the chocolate, when it is no longer hot, and mix again until everything is well combined.
Transfer the cake dough into the prepared pan and smooth the top.
Bake for about 25 to 30 minutes or until a skewer inserted in the center of the cake comes out clean.
Let it cool in the pan for 10 minutes and then transfer it on a wire rack to let it cool completely.
Slice it in squares and enjoy!
They will keep well in an airtight container at room temperature for up to 4 days.
Notes
Sweetener: To sweeten the cake you can use any granulated sweetener like normal white cane sugar, dark brown sugar, xylitol, erythritol etc.
Almond flour: Almond meal can here be used too. If you can't have almonds, use other ground nuts or even seeds like sunflower seeds.
Add-ins: You can add in some chocolate chips, chopped nuts or even fruits.
*The nutritions are calculated with erythritol and unsweetened baking chocolate.
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