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flourless avocado brownie

Flourless Avocado Brownies


  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40

Description

 Fudgy flourless brownies!  READ TROUBLESHOOTING SECTION BEFORE MAKING THESE! 


Scale

Ingredients

  • 2 large eggs
  • 1 medium, ripe, hass avocado (3/4 cup)
  • 1/4 cup melted ghee (lard or coconut oil)
  • 34 tbsp unsweetened, unsalted almond butter, cashew butter (or sunflower seed butter for nut-free)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup Lakanto  (erythritol+ monk fruit) or preferred granulated sweetener (xylitol, coconut palm, maple sugar etc)
  • 1/3 cup cacao powder
  • 1 tsp vanilla extract
  • 2 tablespoons gelatin (optional, makes them chewy)
  • 1/2 cup low carb chocolate chips or chopped up chocolate

Instructions

  1. Pre-heat oven to 350F.
  2. Line a small baking dish, like a loaf pan with parchment paper.
  3. In the bowl of your food processor combine all of the ingredients.
  4. Blend om medium, low power until just smooth. No more than 30 seconds. If you overmix the batter they will be cakey. You can use a spatula to scrape down the mix and then fold it together, mashing up any chucks of avocado left.
  5. Use the spatula to transfer the batter to the baking dish and smooth it out evenly.
  6. Top with fun things.  I’m partial to chocolate chips!
  7. Bake for 25 minutes. Until the edges begin to separate from the sides.
  8. Remove from the oven and let it cool for 15 minutes before handling.
  9. Pick it up, carefully, by the parchment paper and set it on a cutting board.
  10. Cut into 8 squares! Enjoy! Store leftovers in tupperware in the fridge for up to a week.

Recipe Notes:

READ THE TROUBLESHOOTING SECTION ABOVE BEFORE ATTEMPTING THE RECIPE, THANKS!

 

Nutrition

  • Serving Size: 1 square
  • Calories: 152
  • Sugar: (alcohols) 4.5g
  • Fat: 13.8g
  • Carbohydrates: 10g
  • Fiber: 1.73
  • Protein: 3.9g