Avocado Brownie

An easy avocado brownie recipe, these brownies are gluten free, dairy free flourless and refined sugar free.

Course: Baking

Cuisine: American

Keyword: Avocado Brownie, Avocado Brownies, Grain-free brownies, Dairy-Free Brownie, Gluten-free Brownie, Avocado Recipe

Servings: slices

Calories: 121kcal

4.62 from 119 votes

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

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

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

This avocado brownie can be stored in an airtight container in the fridge for up to a week, or it can be frozen for up to 3 months.