Wishing you all a very Happy New Year 2019 with these delicious, healthy vegan avocado brownies! I buy a bag of avocados almost every week and keep adding it in my salads and smoothies. The other day I tried to make a vegan (flourless) black bean brownie recipe with avocados and it flopped big time.
Nevertheless kept searching for avocado recipes especially in baking and found this healthy avocado brownies recipe.
I have always believed that avocado and chocolate is a wonderful combination. Want proof? Check out this vegan avocado chocolate cupcake recipe.
So when I came across the avocado chocolate brownies recipe I was so tempted to try it even though the earlier attempt of baking black bean brownies failed. I said to myself that it was a flourless recipe and that's why it went wrong, so let's try this brownie recipe with regular all-purpose flour even though the author had mentioned almond flour would work.
I didn't want to take another chance and didn't attempt baking gluten-free avocado brownies. Made it with a combination of all-purpose flour and whole wheat pastry flour and few other minor variations and the result was this amazing, chewy and fudgy vegan avocado brownies.
Recipe
One-Bowl Vegan Avocado 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.
My 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
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