Healthy Avocado Brownies [gluten free]

Who doesn’t love brownies? For sure I don’t belong to this group of people because I love them like almost everything else that contains chocolate. I especially adore brownies that my daughters bake for the last few years. Their brownies are moist, chocolatetey and rich. They are unfortunately also full of calories and fat as there is butter and plenty of sugar in them… So whenever I have them my guilt grows disproportionately to the number of pieces I eat.

That’s why when I came across a brownie recipe that uses avocado instead of butter, I quickly had to test it out. To be honest I wasn’t ecstatic about the final outcome: I used chocolate with a very high percentage of cocoa solids and the cake was on the edge of being bitter. As I really liked the concept of healthier brownies, I didn’t want to give up and adjusted the recipe to make it sweeter without adding any more sugar. So I used a different type of chocolate and added lots of nuts as well as cranberries. That strategy worked really well: the result of my second attempt was most delicious.

INGREDIENTS (for 16 pieces):

100g dark chocolate (no more than 65% cocoa),

2 medium, ripe avocados, peeled and roughly mashed,

45g almond flour or ground almonds,

100g mixed nuts (cashews, pistachios, Brazil nuts), roughly chopped,

  1. Preheat an oven to 175 Celsius degrees (or 150 for fan ovens).
  2. Line a small (e.g. 14cm x 24cm) baking tray with a parchment paper.
  3. Melt the chocolate in a microwave or over a pan of simmering water.
  4. Put to a food processor the avocados, sugar and vanilla extract; process them till smooth.
  5. Stir in the melted chocolate then add the eggs and process again till everything is combined.
  6. Add the cocoa powder and almond flour, mix well until combined.
  7. Stir in the dried cranberries and nuts; transfer to the baking tray and smooth the top.
  8. Bake for 30–35 minutes.

Based on a Half Baked Harvest’s recipe

Originally published at on February 24, 2016.

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