Fudgy Vegan Avocado Brownies

Ultra Fudgy Vegan Avocado Brownies | Naturally Sweetened

Have you ever used avocado to make something sweet?

For the longest time I thought it only had savory purposes like for guacamole or in sandwiches or topping a taco. But now I know better. Now I know avocado is a miracle fruit that, although not sweet on its own, can be just as delicious savory as it can be sweet!

Ultra Fudgy Vegan Avocado Brownies | Naturally Sweetened

I mainly use avocado in smoothies. I actually try and eat some everyday since it is so nutrient rich. For real- it’s a power house. Avocados are abundant in vitamins and minerals, have more potassium than bananas, are a great source of healthy monounsaturated fats, and are high in fiber. They can help to lower cholesterol, improve your hair and nail health and fight against cancer. Like I said- power house!

Using avocados to create healthier desserts that are still just as rich is a great way to improve your health.

Ultra Fudgy Vegan Avocado Brownies | Naturally Sweetened

One of the most common avocado desserts is probably Raw Chocolate Pudding. In a very similar way it is also used as a base to thicken a pastry cream or custard like in pies and tarts.

But! It can also be used to make ultra fudgy baked goods like chocolate cookies annnnnnd BROWNIES!!!!! :D (I’m a brownie fan, can you tell?)

Ultra Fudgy Vegan Avocado Brownies | Naturally Sweetened

These Avocado Brownies are SO delicious there is no way you would ever know there was anything like avocado in them! I promise you. They are super chocolate-y and mega moist! And if you want them to taste extra brownie-like then I recommend using a non-GMO all-purpose flour. I personally find that any kind of whole-grain flour taste comes through in brownies in general… you might not be as sensitive to that or heck, maybe that won’t bother you!

Ultra Fudgy Vegan Avocado Brownies | Naturally Sweetened

Fudgy Avocado Brownies
Author: 
Serves: 16
 
Ingredients
  • ⅓ cup mashed avocado (from about 1 small avocado)
  • ¼ cup non-GMO canola oil
  • ¾ cup unrefined granulated sugar
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • ¼ cup non-dairy milk
  • ⅔ cup whole-wheat pastry or light spelt flour*
  • ¾ cup cocoa powder
  • 1 tablespoon tapioca/arrowroot starch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅓ cup chocolate chips
  • ¼ cup chopped walnuts, optional
Instructions
  1. Preheat oven to 350°F and line an 8-by-8-inch pan with parchment paper; set aside.
  2. In the bowl of a food processor, add avocado, canola oil, coconut sugar, maple syrup, vanilla extract, and non-dairy milk. Process until very smooth and creamy, 1-2 minutes, scraping down the sides as needed; set aside.
  3. In a large bowl, sift flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Whisk to combine.
  4. Pour wet ingredients into dry. Combine with spatula, folding until no flour bits remain. Lightly stir in chocolate chips and walnuts.
  5. Bake for 20-22 minutes TOPS. Careful not to over-bake! A toothpick inserted into the center should come out with MOIST crumbs- not dry crumbs. It may even looked undercooked. Better safe than sorry, especially if using whole-grain flour. Remove and place on cooling rack. Allow to cool at least 15 minutes before cutting.
Notes
*If your taste is sensitive to whole-grains, then use all-purpose flour or gluten free flours in equal amounts substitution. I used light spelt flour.

 

 

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  • Jenna marie January 16, 2015, 11:53 pm

    These are AMAZING. I made them with the spelt flour, and no one could tell the difference ! Also, made the pumpkin chili -also delish! Thanks !

  • lmachell January 21, 2015, 8:57 pm

    YAY! I am so happy that you liked both of those recipes!! It gives me the motivation to keep recipe creating.