Avocado Brownies
Here is a delicious and easy grain-free lower carb recipe for avocado brownies. I love anything chocolate… well, unless it’s a chocolate covered bug of some sort (I don’t think I’ll ever get my mind around that). Growing up, if someone had said, “Here Laura, I made you some Avocado Brownies!” I would have looked at them like they were crazy.
Well, now that I’m a little older and a little more understanding how the foods I eat affect my blood sugars, and I see how awesome recipes like this are. Instead of regular flour, coconut flour is used. Unlike wheat and most other ‘gluten-free’ flours, coconut flour is low in digestible carbohydrates so it doesn’t spike the blood sugar levels so horribly 1. Coconut Flour also helps this rich brownie stay moist. Mmm.
Just imagine eating one of these beautiful brownies, while still slightly warm. You will you know… you won’t be able to wait.
Say “No” to Bitter Brownies
The key to success with this recipe is to use Dutch Processed Cocoa Powder – anything else seems to make them taste slightly bitter.
Avocado Brownies
Ingredients
- 1 avocado, large
- 1/2 cup applesauce, unsweetened
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 3 egg
- 1/2 cup coconut flour
- 1/2 cup cocoa powder, unsweetened, dutch processed*
- 1/4 tsp Himalayan salt
- 1 tsp baking soda
Instructions
- Preheat oven to 350 degrees F. Prepare 8x8 baking dish by greasing with oil.
- Combine avocado, applesauce, maple syrup and vanilla using a food processor. Transfer, if necessary, to large bowl.
- Whisk in eggs.
- Add in coconut flour, cocoa powder, salt and baking soda. Stir until well-combined.
- Add batter to prepared baking dish.
- Bake 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
- Allow to cool.
Notes
Store in an airtight container at room temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer.
*IMPORTANT: Use dutch-processed cocoa otherwise brownies will taste bitter.
