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Dark Chocolate Avocado Brownies

We can’t think of anything that isn’t made better with avocados – toast, tacos, burrito bowls, smoothies, salads, sandwiches – and now brownies! While you can’t taste the avocado in these sweet squares, they stand in for butter or oil, resulting in a super fudgy and tender brownie that also happens to be full of monounsaturated fats and fiber, all thanks to nutrient-rich avocados.



These brownies only require about 10 minutes of hands-on prep time and 25 minutes in the oven. They’re gluten-free, made with almond flour, plus a handful of other pantry basics. We love to top these with fresh PIP raspberries before baking, but that is totally optional.



Have you ever incorporated avocados into your baked goods? It’s a fantastic way to use them! If you try this brownie recipe, we’d love to see your creations! Be sure to snap a picture, post it to social media, and tag us @perfectlyimperfectproduce so we can check it out!



Dark Chocolate Avocado Brownies


Active time: 10 Min.

Total time: 35 Min.

Servings: 16 brownies


Ingredients:

⅔ cup unsweetened cocoa powder

½ cup almond flour

1 teaspoon baking soda

½ teaspoon sea salt

2 ripe Perfectly Imperfect medium avocados, peeled and pitted

⅔ cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

½ cup mini semi-sweet chocolate chips

½ cup chopped toasted nuts

1 cup Perfectly Imperfect raspberries



Instructions:

Preheat oven to 350 degrees. Line an 8x8-inch pan with parchment paper.


In a large mixing bowl, sift together the cocoa powder, almond flour, baking soda and sea salt; set aside.


In the bowl of a food processor, combine the avocado, brown sugar, eggs and vanilla extract. Blend until silky smooth, scraping down the sides as needed. Pour into the flour and cocoa powder mixture, then stir until just combined. Fold in the chocolate chips and nuts.


Pour the batter into the prepared pan. Top with the raspberries, pressing gently into the batter. Bake for 25 minutes. Remove from oven and allow to cool at least 10 minutes before cutting. Chilling the brownies will make them easier to cut.


Store brownies in the fridge; will keep for up to 4 days.




By Carolyn Hodges MS, RDN

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