Avocado Brownie
Spring has sprung, which means I'm all about avocados, and this avocado brownie at the moment!
Why This Recipe Works
- Super easy, it all comes together in a food processor
- Gluten-Free, Grain-Free, Dairy-Free, Vegetarian, and refined sugar-free it's a brownie that will suit many people's dietary lifestyles.
- Full of all the lovely nutrition and healthy fats that an avocado provides
Ingredients you will need
To make this avocado brownie you will obviously need an avocado. Beyond this, the other ingredients are: eggs, maple syrup, vanilla (optional) ground almond or almond meal, cocoa, baking powder and some dark chocolate chips or drops.
I am a HUGE fan of baking with avocados. Other avocado recipes I have on this site include avocado muffins and grain-free avocado muffins. If you have a little one at home check out my avocado baby food ideas too.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used fresh avocado, maple syrup, free-range eggs, ground almond, and dark chocolate drops from their range in this recipe.
Step by step instructions
- Preheat your oven to 180 degrees Celsius or approximately 360 degrees Fahrenheit
- Line a cake tin with baking paper or parchment paper, or use a silicone tin. The tin I used was 20cm x 17cm (approx. 8 x 7 inches)
- Place the wet ingredients into your food processor (avocado, egg, maple syrup, and vanilla (optional) (photo 1)
- Blitz until you have a lovely smooth green purée (photo 2)
- Add the dry ingredients, excluding the chocolate chips (ground almond, cocoa and baking powder) (photo 3)
- Pulse until the mixture comes together to a well-combined consistent batter (photo 4)
- Add the chocolate chips, pulse until they are just incorporated into the batter (photo 5)
- Pour the batter into the prepared cake tin
- I stud the top of the brownie with a few extra dark chocolate drops, it is an optional step but makes the brownie look even more appealing
- Bake for 25-30 minutes until the top of the brownie is set and when you pierce the brownie with a toothpick it comes out clean
- Allow to cool in the tin
- Left the cooled brownie out of the tin
- Slice into 16 pieces
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Top Tips
Here is how you can make this recipe perfectly every time!
- Make sure you let the brownie call in the tin, at least for 15 mins or so, it can be a little fragile when still warm
- If you are after a lower sugar variation on this recipe, you can reduce the maple syrup to one-quarter of a cup (60ml) my kids happily ate the brownie at this sugar level but claimed it was even better when I increased the maple syrup.
- Make sure you use a ripe avocado for this recipe, it should be quite soft and not firm. If you have any avocados with brown patches, this recipe is a perfect way to use them up!
FAQs
Store these avocado brownies in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months
Yes, the ingredients used are both gluten and dairy free, although it pays to check labels, dark chocolate is typically gluten free but make sure the ones you select are.
Avocado Brownie
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
Wet Ingredients
- 1 large avocado
- 2 eggs
- 85 ml maple syrup This is one third of a cup, the brownie does also work with less maple syrup, it can be reduced to one quarter of a cup.
- 2 teaspoon vanilla essence optional
Dry Ingredients
- 110 g ground almond 1 Cup
- 80 g cocoa This is half a cup
- 2 teaspoon baking powder
- 80 g dark chocolate chips To ensure the recipe is dairy free check the chocolate you use is dairy free
Instructions
- Preheat your oven to 180 degrees Celsius or approximately 360 degrees Fahrenheit
- Line a cake tin with baking paper or parchment paper, or use a silicone tin. The tin I used was 20cm x 17cm (approx. 8 x 7 inches)
- Place the wet ingredients into your food processor (avocado, egg, maple syrup, and vanilla (optional) Blitz until you have a lovely smooth green purée
- Add the dry ingredients, excluding the chocolate chips (ground almond, cocoa and baking powder). Pulse until the mixture comes together to a well-combined consistent batter
- Add the chocolate chips, pulse until they are just incorporated into the batter.
- Pour the batter into the prepared cake tin I stud the top of the brownie with a few extra dark chocolate drops, it is an optional step but makes the brownie look even more appealing
- Bake for 25-30 minutes until the top of the brownie is set and when you pierce the brownie with a toothpick it comes out clean Allow to cool in the tin
- Lift the cooled brownie out of the tin, Slice into 16 pieces
Notes
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Do you think I could sub in brown rice syrup instead of the maple p syrup?