Gluten-free Avocado Brownies

avacado brownie.jpg

This is the ultimate chocolatey treat that you will never feel guilty about eating. If you are craving something sweet these brownies will be perfect, plus they are quick and easy to make. I made these for my whole family and everyone loved them. My brother, who refuses to eat avocado, did not even hesitate before he grabbed his second brownie. The brownies are so chocolatey and sweet, without any added sugar, flour, or milk. The end result was chocolatey, perfectly moist and super delicious!

If you are like me and you LOVE chocolate there are no problems when it comes to these brownies. They turned out very chocolatey and the icing is the perfect finishing touch. I made them without cocoa powder the first time and thought they were just as delightful, but there was not a rich chocolatey flavor that you will find in most brownies. If you want to go lighter on the chocolate, you can just remove the cocoa powder but most will prefer a more chocolatey brownie! These brownies can be eaten right out of the fridge or you can warm them up (this is what I like to do)! To continue with the healthy trend, you can pair these brownies with a healthy  4 ingredient, dairy free, ice cream.


Makes-12 brownies                               Time-45min


Ingredients:

  • 1/2 cup dark chocolate chips
  • 2tbs coconut oil
  • 1/4 cup honey
  • 2 avocados pitted and peeled
  • 1/3 cup coconut flour
  • 3 eggs
  • 1tsp vanilla
  • 1/2 cup cocoa powder

For the Frosting

  • 1 avocado
  • 3tbs cocoa powder
  • 3tbs maple syrup

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. Line a 9 by 9 pan with parchment paper.
  3. Put the dark chocolate and coconut oil in a bowl, and set in the microwave to melt. (you could also place over boiling water). Once melted, set aside.
  4. Place the avocado into a blender and blend until smooth (any large chunks will be evident, so make this as smooth as possible).
  5. Stir the avocado, honey and vanilla extract into the chocolate. 
  6. Whisk the eggs with a fork until smooth and then add to the chocolate mixture. Be sure to mix well
  7. Next, stir in the coconut flour and cocoa powder until the batter is smooth.
  8. Once smooth, pour the batter into your pre[pared baking pan and speed evenly with a spatula.
  9. Bake for 12-15 minutes or until the top is firm to the touch. Remove from oven and set aside to cool.
For the Frosting
  1. Place frosting ingredients in a blender a
  2. Blend well until mixture is smooth (if you are having trouble add a couple tbs of almond milk)
  3. Spread evenly over completely cooled brownie. Store in an airtight container for maximum four days.

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