I love chocolate. I also love avocado.
I usually don’t like the two together, BUT avocado ice cream and now avocado brownies are an exception to that generally safe to follow rule.
The avocado creates a great moist base for this low-carb, keto-friendly, paleo-friendly, gluten-friendly, basically all things friendly, high flavor brownies that can fit into almost any nutritional approach.
Don’t let the avocado scare you, I promise you won’t be able to taste it!
Here’s what you need!
Wet Ingredients:
-2 whole ripe avocados (the softer the better, but still green of course)
-1 tsp vanilla
-4 tbsp cocoa powder
-3 tbsp coconut oil
-2 whole eggs
-100 g 100% Baker’s chocolate (you can adjust this to a lower cacao if you prefer, it will increase carbs)
-Optional: shredded coconut, sugar-free chocolate chips, or nuts of choice
Dry Ingredients:
-90 g almond flour
-1 tsp baking powder
-1/2 tsp salt
-1 cup artificial sweetener or equivalent stevia (sweeten to your liking, you will need a lot of sweetener to cut the bitterness of the cocoa/dark chocolate, but it’s totally worth it)- I’m a batter tester, so sue me! (P.S. in my 26 years I’ve yet to acquire salmonella… knock on wood) so I recommend tasting/sweetening as you go!
I personally adjust the salt as I go too, the salt enhances the sweetness and chocolate flavor!
Optional Toppings:
Coconut Cream: put a can of full fat coconut cream in the fridge overnight, open the can and spoon off the thick cream on top- mix smooth (optional add vanilla/sweetener) and top your brownie, I like it straight up!
Almond butter (or nut butter of choice): make your own or use jarred, to thin it out mix a bit of coconut oil
Cream Cheese Icing: cream cheese, vanilla, and sweetener make a super easy and amazing icing for this!
Whipped cream: classic- full fat whipping cream with vanilla and stevia, whip it up and try not to eat it all 😀
Naked- still a great choice, they are moist enough that they are totally delish on their own!
Method:
- Pre-heat oven to 350 degrees F
- Peel/spoon avocados into food processor, blend until as smooth as possible
- Melt chocolate and blend with avocado along with other wet ingredients
- Mix dry ingredients into wet, blend until well incorporated and lump free
- Mix in optional add ins (shredded coconut, sugar-free chocolate chips, and/or nuts)
- Top with salt and bake for 25-30 minutes until cooked through
- Top with your choice of toppings
- Devour! I recommend COLD they get even more fudg-ey and delicious after a day in the fridge!
Store in the fridge and ENJOY!
Adapt it as you go, I like lots of salt and sweetener and top them with something different every time depending on how I feel. Pro Tip: Have a glass of iced cashew milk with vanilla stevia drops on the side!
You’re welcome! 😉
Nutrition (for brownies only) – cut into 16 pieces:
133 calories (srsly, for a brownie? I’ll take it!)
10.5 f, 6.5 carbs (4.5 fiber) for 2 net carb, 3 protein
Please Enjoy! Let me know if you like them and tag me in your creations on Instagram @ifbbprokyfit
XO
Kalli