We all love brownies, don’t we? They are soft, mushy, dense, and the taste of double chocolate oozing deliciousness is just crazy. Besides being a cake fanatic, I love making brownies too, one of the reasons being they take less effort to prepare and comparatively lesser time in the oven.
Typically brownies do need more butter and often even more eggs than in cakes. They are dense and delicious but also a powerhouse of unwanted calories. While that can be parked for the holiday season, I’d say there can be nothing better than trying out a healthier version instead. How about replacing all the colories and fats from dairy and butter with nature’s gift – avocados?
Skeptical? Don’t be.
Avocados are more versatile than we can think. Besides being used in salads, guacamole or smoothies, these are an excellent base for desserts as well. Their natural fat and protien content makes them so desirable for a plethora of recipes.
And since I had some extra avocados, I decided to make a batch of chocolate avocado brownies. These chocolate brownies are absolutely delicious, rich, chewy, easy to make and most definietly vegan.
And I promise you won’t be able to decipher the avocados out of it. 😉
These vegan avocado brownies are made from a combination of whole wheat and all-purpose flour, avocado, flax seeds, sugar, pure maple syrup, cocoa powder, chocolate chips and a plant based milk. With minimal ingredients such as these, you can be rest assured that not only will these turn into a healthier batch of fudgy chocolate brownies but also satisfy your chocolate cravings.
Vegan Avocado Brownie Recipe
- 2 avocados
- 1/3 cup whole wheat flour
- 1/3 cup all purpose flour
- 1/4 cup cocoa powder
- 1/4 cup brown/ coconut sugar
- 1 teaspoon cornstartch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup canola or refined coconut oil
- 2 avocados
- 1/4 cup non-dairy milk of your choice
- 1/4 cup maple syrup
- 2 teaspoon vanilla essence
- 1/2 cup of chocolate chunks or chocolate chips
- Preheat your oven to 350 F
- Now to make the avocado base you could either mash the avocados using a fork or even better use your blender. So, if you are using your blender, add the chopped avocados, cocoa powder, non-dairy milk, maple syrup, vanilla extract, oil and blend of medium to high speed to form a smooth creamy base. Make sure that there are no avocado lumps left behind.
- In a large mixing bowl, add the flour, baking powder, sugar, salt, and corn startch.
- Once you have whisked the dry ingredients, pour in the chocolate-avocado mixture and combine the ingredients well without over mixing the batter.
- Add in half of the chocolate chips/chunks and keep the remaining aside. We would add those as a topping once the batter is poured in the baking tray.
- Grease or line a 8 by 8 baking tray with parchment paper and pour the brownie batter into it. You can now evenly spread the remaining chocolate chips or chunks on top of the batter. Doing this will make these vegan brownies uberly rich and dense with chocolate. 🙂
- Gently tap the tray a couple of times on the counter before you pop it in the oven. This is something I always do when I bake cakes or brownies to get rid of air bubbles and also so that the batter sets evenly on the pan.
- Set the oven timer for 20-25 minutes (depending on the oven)
- Once the timer goes off, insert a skewer or a tooth pick to check if the avocado brownies are done.
- Allow it to completely cool off at room temperature. Now carefully lift the parchment paper from the pan and place it on your chopping board.
- Cut equal squares and indulge. ❤
Can you make gluten- free Avocado Brownies?
Yes most definitely you can! Since it is the flour that is reponsible to irritate people who have gluten sensitivity, the easy way here would be replace the whole wheat or all purpose flour with a gluten free flour such as buckwheat flour, almond flour or in some cases even splet flour.
If your’re looking for a gluten free recipe, please check out Sarah’s vegan avocado brownie recipe. These brownies are made using spelt flour.
How Long do these last?
Well that depends on how fast you’d want to finish them. 😛
Just kidding! These brownies can be stored in an air tight container in the refrigerator easily for upto a week.
Do these taste like avocados?
Nope, they don’t. Thanks to the neutral taste of avocodos, they do not impart any adiitional or funny flavor to these vegan brownies. In fact, the addition of cocoa powder and vanilla essence overshadows the taste of avocado (if any). However, make sure you use perfect green avocados and not the over riped ones.
The avocadoes job in this recipe is to make it healthier and replace the fat from regular dairy or non-dairy butter.
My inspiration for this recipe?
I love looking for ideas to create simple everyday vegan recipes. For this one, I’d love to mention one of my favorite vegan food blogger duo Henry and Ian from Bosh TV.
Enjoyed the recipe?
Did you try this recipe out? If you have and you loved it as much as I did, please drop in a comment, share and help spread the love by sharing a picture on Instagram and tagging me @frommyvegandiary.
I’d love to know what you think. ❤