Fudgy Avocado Brownies
I found myself with a few too many ripe avocadoes yesterday so I headed to my pinterest boards for inspiration on how to use up them up. In the midwest, avocadoes are not cheap, so I was not about to throw these gems out. I wanted something sweet and I thought since Valentine’s is right around the corner, so why not something decadant and chocolatey? I didn’t want something loaded with sugar either, so I was on the hunt for a monk-fruit sweetened brownie recipe.
I found this recipe for the brownies and it did not disappoint! Simple ingredients I already had in my pantry and all I needed was a blender to mix the batter. Measure, dump, blend, bake. That’s my kind of recipe. So simple! (Follow Sweet As Honey for other great recipes!)
How to make these brownies:
I added all ingredients to my Vitamix and pureed for about 30 seconds until a thick batter formed. Scoop out into a pan and bake at 350 for about 30 minutes. I skipped the chocolate glaze step of Sweet as Honey’s recipe and added sea salt instead right before baking. They turned out wonderfully.
Storage and Pairings:
Store in the fridge for about a week or the freezer for a few months. Let thaw for about 20 minutes if enjoying from frozen. They are even tastier topped with a scoop of ice cream, “nice” cream, or paired with a good coffee.
Fudgy Avocado Brownies
Equipment
- Blender or Food Processor
- spatula
- measuring cups/spoons
- sharp knife
- cutting board
Ingredients
- 2 ripe avocadoes
- ½ cup monkfruit/erythritol blend
- 2 eggs
- ½ cup almond flour
- ½ cup cocao powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- flaked sea salt for garnish optional
Instructions
- Preheat oven to 350 degrees. Line a 9in square baking pan with parchment paper. Set aside.
- In a food processor or blender, combine all ingredients minus the flaked sea salt and blend until a thick batter forms.
- read evenly into the baking pan and sprinkle on the sea salt. Bake for 25-30 mins until a toothpick comes out clean.
- Let cool slightly before slicing. Store in an airtight container in the refridgerator for 4-5 days or in the freezer for a few months.