This is what happens when you have a large quantity of avocados, a little bit of coconut milk and are craving brownies. I’d always been aware that avocados can be used in baking but I was always hesitant, especially as a recent avocado convert. However, I have to say you can’t taste the avocados at all in these and they help load these brownies with healthy fats and much more fiber than traditional brownies. Please note these are not super sweet brownies at all, if you want them sweet I’d suggest doubling the amount of sugar.
Recipe: Makes 12 Brownies
1/4 cup pureed avocado
1/4 cup melted coconut oil
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup canned coconut milk
1. Preheat the oven to 350°F. Grease or line a 8-inch square pan and set aside.
2. In a large mixing bowl, combine avocado and coconut oil together until smooth. Mix in the flour, cocoa powder, sugar, baking soda, salt, and coconut milk until well combined.
3. Spread batter evenly into the bottom of the prepared pan and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
4. Cool brownies completely in the pan on a wire rack. Cut into squares and serve. The brownies will stay fresh for up to 3 days stored in an airtight container at room temperature.
Per brownie or 1/12th of recipe
Calories: 130 kcal
Protein: 1 grams
Carbs: 19 grams
Fat: 7 grams
Fiber: 3 grams
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