One-Bowl Vegan Avocado Brownies

Having avocados that are getting mushy and cannot be used in a salad? No worries! Try this awesome healthy, oil-free, and vegan avocado brownies and I assure that nobody can guess that it is made with a ton of avocados.

Prep Time20

Cook Time40

Total Time1

Method: Baking

Course: Brownies

Servings: 24 Brownies

Ingredients

PART 1:

1 and ¾ cups coconut palm sugar
1 cup mashed avocado (around 2 avocados)
¾ cup unsweetened almond milk
1 teaspoon vanilla extract

PART 2:

1 cup all-purpose flour
1 cup whole wheat pastry flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant coffee powder (optional)
½ teaspoon salt

OPTIONAL:

¾ cup walnuts or vegan chocolate chips

Instructions

Preheat oven to 350F/180C. Line a 13x9 inch pan with aluminum foil, with some hanging on the shorter sides of the pan so that lifting the brownie from the pan will be easier.
In a large bowl add the ingredients listed in Part 1, and beat well.
Place a sieve over the bowl and sift the flours, cocoa powder, baking powder, and salt directly into the wet ingredients. Add instant coffee powder if using and mix well.
Stir in the walnuts or chocolate chips and pour the batter into the prepared pan. I used ½ cup of chocolate chips in the batter.
Reserved ¼ cup of chocolate chips and sprinkled it on top of the brownie batter.
Bake for 35-40 minutes or until a toothpick inserted in the center of the brownie comes out clean. I had to bake for 40 minutes. Remove the pan from the oven and place it on a cooling rack.
After about 10 minutes, lift the brownie using the aluminum foil and leave it on the wire rack for at least 30 minutes before cutting it into slices.

Notes

The author of the original recipe mentions that you can also use almond meal instead of flours to make this brownie. I was not in the mood for experimenting that day, so used a mix of all-purpose flour and whole wheat pastry flour. You can just stick to all-purpose flour only.
Coconut palm sugar is my choice most of the times except when I run out of it. You may choose to use brown sugar.
If you don't want to make it vegan, use dairy milk instead of almond milk.

Taste & Texture

These avocado brownies had the perfect texture and cut into neat slices. It had a chewy texture. Even though the sweetness was just right for us, some of my friends mentioned that it could have been a bit sweeter. So if you prefer sweeter brownies increase the quantity of sugar to 2 cups.

Nutrition