Vegan Gluten-Free Avocado Brownies
A fudgy, chocolate-packed brownie made with avocado, cocoa, and maple syrup, minus the gluten and dairy guilt.
Ingredients
For the Brownies
- 1 ripe avocado mashed
- ½ cup maple syrup
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- ½ cup almond flour
- ⅓ cup cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips
For Topping (Optional, but why not?)
- Extra chocolate chips
- Chopped nuts
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
Step 2: Blend the Wet Ingredients
- In a food processor, blend avocado, maple syrup, coconut oil, and vanilla until smooth.
Step 3: Mix the Dry Ingredients
- In a bowl, whisk almond flour, cocoa powder, baking soda, and salt.
Step 4: Combine & Fold in Chocolate Chips
- Add the avocado mixture to the dry ingredients and stir until well combined.
- Fold in chocolate chips for extra gooeyness.
Step 5: Bake to Perfection
- Spread the batter evenly in the baking pan.
- Sprinkle extra chocolate chips or nuts on top if feeling fancy.
- Bake for 22–25 minutes until the center is set but still slightly soft.
Step 6: Cool & Devour
- Let the brownies cool completely before cutting (yes, patience is hard).
- Slice, serve, and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: ~180
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
Extra Tips for Maximum Chocolate Bliss
- Use extra-ripe avocado for the smoothest texture.
- Let brownies cool before slicing for the best consistency.
- Add espresso powder for a deeper chocolate flavor.
- Top with flaky sea salt for an irresistible sweet-salty combo.