Dark Chocolate Avocado Brownies
Fudgy and delicious with avocado and coconut oil. Try a swirl of peanut butter for a special treat.
Servings: 16
Calories: 208kcal
Equipment
Ingredients
- 100 grams dark chocolate I use Lindt’s 85% dark chocolate
- ½ cup coconut oil
- 1 large avocado
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated white sugar or coconut sugar
- ¾ cup all-purpose flour or 1 cup almond meal for gluten-free
- ¼ cup Hershey's Special Dark Cocoa
- pinch salt
- Optional: 1/2 cup peanut butter melted in microwave
Instructions
- Preheat oven to 350°F (180℃). Line a 9 x 9 pan with parchment paper.
- In a glass bowl in the microwave, melt together the coconut oil and chocolate chips or chocolate bar, until liquid Start with 30 seconds and then 15 seconds at a time, stirring in between.
- In a large bowl, mash the avocado. Add the eggs, vanilla, pinch of salt and the sugar.
- Add the flour and sift in the dark cocoa powder. Whisk.
- Drizzle in the melted and cooled coconut oil and chocolate, whisking.
- Pour into lined 9 x 9 pan.
- Optional: If you are using the melted peanut butter, drizzle it on top of the batter now, in a continuous line and then use a pointed knife or toothpick to swirl through it, making a nice design.
- Bake for 25 - 30 minutes or until done (toothpick comes out with minimal moist crumb, but not wet batter).
- Let cool completely, then refrigerate until serving. I cut this into 16 squares.
Video
Nutrition
Calories: 208kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Fiber: 2g | Sugar: 15g | Calcium: 14mg | Iron: 1mg
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