About the Recipe
Never toss a mushy avocado away again. These brownies are rich, soft, and crinkly-topped. A bit high in sugar, but they're naturally gluten-free, dairy-free, and low-carb!
Ingredients
1 1/4 cups + 2 tablespoons blanched almond flour
3/4 cup 100% cocoa powder, sifted
1/4 teaspoon salt
1/4 cup avocado, mashed, approximately 1 large
6 tablespoons coconut oil, melted (For a healthier option, substitute avocado oil and add coconut extract for the flavor, if desired).*
1 1/2 cups sugar
1 teaspoon vanilla extract
3 large eggs
1 cup chocolate chips
For a festive touch, add crushed candy canes on top, and/or stir in red and green M&Ms instead of chocolate chips.
*If using coconut oil, buy unrefined (virgin) oil if you want the strong coconut flavor and aroma. If not, buy refined oil for a neutral flavor.
Preparation
Preheat the oven to 180C/350F. Grease and line an 8 x 8-inch square pan with parchment paper and set aside.
In a small bowl, add your almond flour, cocoa powder, and salt, and mix well. Set aside. In a mixing bowl, add your avocado, coconut oil, sugar, and vanilla extract, and whisk until smooth. Add the eggs in, one at a time, and mix well. Gently add in the dry ingredients and mix until just combined. Fold through the chocolate chips.
Transfer the brownie batter into the lined pan and bake for 22-25 minutes, or until the edges thicken up and the tops are firm.
Remove the brownies from the oven and let them cool in the pan completely, before slicing up.
Recipe courtesy of thebigmansworld.com
Notes about oils added by Linda Andersen