Avocado Brownies Recipe
Fudgy flourless avocado brownies made paleo friendly with coconut sugar and almond butter
Servings: 16 brownies
Calories: 161kcal
Ingredients
- 1 large ripe avocado peeled and pitted
- 2 large eggs
- 1/3 cup creamy almond butter well stirred
- 2/3 cup cacao powder or cocoa powder
- 1 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 tsp pure vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line an 8” x 8” or 9” x 9” cake pan with parchment paper.
- Add all ingredients except for the chocolate chips to a food processor. Process until completely smooth. You may need to stop the food processor and scrape the sides a couple times using a rubber spatula. Stir the chocolate chips into the batter until well combined.
- Transfer the brownie batter to the lined baking pan and smooth into an even layer. Bake on the center rack of the preheated oven 40 to 45 minutes, until brownies have set up.
- Remove brownies from the oven and allow them to cool at least 20 minutes before slicing and serving.
Nutrition
Serving: 1of 16 | Calories: 161kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Fiber: 5g | Sugar: 16g