Fat Bomb Avocado Brownies
Craving something sweet yet healthy? These Fat Bomb Avocado Brownies offer a delectable balance of rich chocolate flavor and wholesome ingredients. Packed with healthy fats and natural sweetness, they're perfect for satisfying those dessert cravings guilt-free. Treat yourself tonight!
Equipment
- Frying Pan
- Food Processor
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1/2 cup Coconut Oil melted
- 1/4 cup Almond Butter or Sunflower Butter for nut free option
- 3/4 cup Mashed Avocado 1 medium ripe
- 2 large Eggs
- 1/2 cup Coconut Sugar
- 1 teaspoon Vanilla Extract
- 1/4 cup Coconut Flour
- 1/3 cup Cacao Powder
- 1/4 cup Collagen Hydrolysate Great Lakes Gelatin
- 1 teaspoon Baking Powder aluminum-free
- 1/4 teaspoon Sea Salt
- 1/3 cup Dairy-Free Dark Chocolate Chips
- 1/3 cup Chopped Walnuts optional
Instructions
- Preheat your oven to 350 degrees F. While it warms up, grease an 8-inch square pan with coconut oil and line it with unbleached parchment paper for easy removal.
- In a food processor, combine the melted coconut oil, almond butter, mashed avocado, eggs, coconut sugar, vanilla extract, coconut flour, cacao powder, collagen, baking powder, and sea salt. Process until the mixture is just smooth; be careful not to overmix. If you don’t have a food processor, you can mash the avocado and mix by hand.
- Once your batter is smooth, gently stir in half of the dairy-free dark chocolate chips and the walnuts if you’re using them. This step ensures that every bite is bursting with flavor!
- Pour the batter into your prepared pan and spread it evenly. Use a spatula to smooth the top if necessary.
- Top the brownies with the remaining chocolate chips and walnuts, gently pressing them into the batter to create a lovely top layer.
- Now, bake them in your preheated oven for about 25 minutes. You’ll know they’re done when the edges start to pull away from the pan and the top is crackly.
- Remove the pan from the oven and let the brownies cool completely in the pan. This cooling step is crucial, as it allows them to firm up and makes cutting easier.
- Once cooled, carefully lift the brownies out of the pan using the parchment paper and slice them into 12 squares. Enjoy your delicious creation!
- Leftovers can be stored in the fridge for up to a week—if they last that long!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to a week.
- Freezing: You can freeze these brownies for up to three months. Just thaw in the fridge before enjoying.
- Pairing: These brownies pair wonderfully with fresh berries or a scoop of dairy-free ice cream.
- Serving Size: Cut into 12 squares for the perfect portion.
- Texture: Allow the brownies to cool completely for the best texture when cutting.