Gluten Free Fudgy Avocado Brownies

Gluten Free Healthy Avocado Brownie

So excited to bring back healthy avocado brownies. You guys are going to love these! I first made these years ago and have decided to revamp the recipe. They are gooey, fudgy and so GOOD. They meet all the brownie requirements (if you ask me!). The ripe avocados in the mix give it an amazing texture and add a little healthy kick. It may sound weird to make brownies with avocados, but promise they taste amazing! 

Gluten Free Fudgy Avocado Brownies

Ingredients:

 1 Large Very Ripe Avocado (or two very small ones)
 ½ cup Maple Syrup
 ½ cup Unsweetened Apple Sauce
 2 Eggs
 1 tsp Pure Vanilla Extract
 ½ cup + 2 tbsp Almond Flour
 ½ cup Cocoa Powder (you want dutch pressed or specific for baking.. I have not tested cacao)
 1 tsp Baking Soda
 Optional - add a scoop of chocolate protein powder or collagen powder. (If you do this, do not add the extra 2 tbsp of almond flour)
 ½ cup Dairy Free Chocolate Chips (or double it if you LOVE the chips like me)
 Flakey Sea Salt (to put on top after, the best!)

Directions:

1

Preheat oven to 350 degrees.

2

Remove skin and pit from the ripe avocado(s). Add contents to a mixing bowl/mixer. Mix VERY WELL. You want to try to get out all the chunks.

*If you do not have an electric mixer of sorts, you can mash the avocados on a cutting mat using a fork or potato masher. From there, add to a mixing bowl to proceed to next step.

3

Add in maple syrup, apple sauce, vanilla, and eggs. Mix all together very well.

4

Mix in cocoa powder. Careful, it can be a little dusty. Go slow at the beginning until it absorbs. Once mixed in, add almond flour, baking soda, and protein powder/collagen if you are including that. Mix all very well again until a batter forms. It should be a smooth consistency.

5

Fold in chocolate chips and give it one more mix together.

6

Spray a brownie pan with coconut oil spray (or another non-stick spray) and add in the batter evenly. I use one with individual brownie sections (similar to a muffin tin - you can get it on Amazon- linked below). The batter should cover the 12 vessels easily. Try to do it evenly so they all bake through the same.

NOTE: A regular 8x8 baking pan will also work, but you will have to bake it for another 5-10 minutes.

7

Bake for 25 minutes and check. If a toothpick comes you clean you are good to go. LET COOL so they don't break. You can speed up the process by letting them sit for 5 minutes and then pop the tray in the fridge for 5.

If you are baking in an 8x8 pan, bake for an additional 10 minutes (35 minutes). And let cool as well.

8

Sprinkle some flakey sea salt on top and even more chocolate chips too. Enjoy!

NOTE: Brownies are one of those baked goods that you really need to let COOL. Especially "fudgy" ones. If they are too hot when you cut them, they will be way too gooey. My trick is to let them cool on the counter (not on top of the oven) for 5 minutes, then toss the tray in the fridge for 10 minutes. Then cut into them and enjoy or remove them from vessels in the pan. I also love to store them in the fridge after. 

For the individual brownie tin, follow this link to Amazon

 

Ingredients

 1 Large Very Ripe Avocado (or two very small ones)
 ½ cup Maple Syrup
 ½ cup Unsweetened Apple Sauce
 2 Eggs
 1 tsp Pure Vanilla Extract
 ½ cup + 2 tbsp Almond Flour
 ½ cup Cocoa Powder (you want dutch pressed or specific for baking.. I have not tested cacao)
 1 tsp Baking Soda
 Optional - add a scoop of chocolate protein powder or collagen powder. (If you do this, do not add the extra 2 tbsp of almond flour)
 ½ cup Dairy Free Chocolate Chips (or double it if you LOVE the chips like me)
 Flakey Sea Salt (to put on top after, the best!)

Directions

1

Preheat oven to 350 degrees.

2

Remove skin and pit from the ripe avocado(s). Add contents to a mixing bowl/mixer. Mix VERY WELL. You want to try to get out all the chunks.

*If you do not have an electric mixer of sorts, you can mash the avocados on a cutting mat using a fork or potato masher. From there, add to a mixing bowl to proceed to next step.

3

Add in maple syrup, apple sauce, vanilla, and eggs. Mix all together very well.

4

Mix in cocoa powder. Careful, it can be a little dusty. Go slow at the beginning until it absorbs. Once mixed in, add almond flour, baking soda, and protein powder/collagen if you are including that. Mix all very well again until a batter forms. It should be a smooth consistency.

5

Fold in chocolate chips and give it one more mix together.

6

Spray a brownie pan with coconut oil spray (or another non-stick spray) and add in the batter evenly. I use one with individual brownie sections (similar to a muffin tin - you can get it on Amazon- linked below). The batter should cover the 12 vessels easily. Try to do it evenly so they all bake through the same.

NOTE: A regular 8x8 baking pan will also work, but you will have to bake it for another 5-10 minutes.

7

Bake for 25 minutes and check. If a toothpick comes you clean you are good to go. LET COOL so they don't break. You can speed up the process by letting them sit for 5 minutes and then pop the tray in the fridge for 5.

If you are baking in an 8x8 pan, bake for an additional 10 minutes (35 minutes). And let cool as well.

8

Sprinkle some flakey sea salt on top and even more chocolate chips too. Enjoy!

Gluten Free Fudgy Avocado Brownies