Friday, September 25, 2020



These avocado brownies are an easy gluten-free dessert, using avocado instead of oil or butter. As a result, you will receive an extra dose of fiber and nutrients with every bite.


  • 1/2 cup superfine almond flour
  • 1/2 teaspoon of baking powder
  • 2 large eggs at room temperature
  • 1/2 cup + 2 tbsp. Unsweetened cocoa powder
  • 1/2 cup + 2 tbsp. 1 tbsp sukrin gold brown sugar alternative
  • 150 grams of avocado flesh, about 1 large avocado, peeled and seeded
  • 3 1/2 tsp. Room temperature unsalted butter
  • 6 tablespoons chopped dark chocolate or unsweetened milk chocolate


First, preheat the oven to 350 ° F. Grease the inside of an 8 x 8-inch non-stick pan with spray cooking oil and line the bottom with parchment paper.

Then, add the avocado, eggs, butter and alternative brown sugar to the food processor. Mix until the dough is smooth and there are no pieces of avocado left.

In a medium bowl, combine the cocoa powder, almond flour and baking powder. Whisk until well blended, breaking up any lumps of cocoa powder or almond flour as you whisk.

Pour the dry ingredients into the avocado paste. Pulse at low speed until the dough is smooth and uniform. You will need to scrape the dough from the sides and bottom of the food processor a few times to make sure the avocado is well mixed with the chocolate. Make sure the avocado is fully mixed with the chocolate, otherwise you'll taste the avocado in the brownies.

Stir in 4 tablespoons of chopped chocolate.

Spread the dough in the prepared baking dish. The dough will be very thick (like a consistency of mousse), so you will need to use a spatula to spread it evenly over the baking dish.

Sprinkle the rest of the chocolate over the surface.

Bake for about 17 to 20 minutes or until brownies are cooked through. When you gently touch the surface of the brownies with your finger, they should bounce. Let the brownies cool for a few minutes before cutting them. Happy Cooking Time.


As avocados vary so much in size, it is best to weigh the flesh on a scale.

If you like your desserts less sweet, use dark chocolate with 80% or more cocoa.

If you prefer something sweeter, choose chocolate with less cocoa, but make sure the chocolate is sugar free.