Vegan Avocado Brownies Recipe

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

dark chocolate chips

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are less sweet and higher in antioxidants.

nut butter

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free for allergies.

coconut sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is calorie-free and lower in carbs.

Preheat the oven to 350˚F (177˚C) and coat an 8x8 inch baking pan with non-stick cooking spray or line with parchment paper.

Mix Wet Ingredients: Add the avocado, almond butter, almond milk, brown sugar, maple syrup, and vanilla extract to a food processor or high-speed blender and mix until well combined. If you're not using a food processor, mash the avocado well with a fork then add the rest of the ingredients to the mashed avocado.

Add Dry Ingredients: Add the oat flour, cocoa powder, baking soda and salt and mix again until smooth.

Add Chocolate Chips: Stir in the chocolate chips using a spatula or spoon.

Transfer to Pan: Transfer the brownie batter to the prepared 8x8-inch pan. Add a few extra chocolate chips on top if desired.

Bake: Bake at 350˚F (177˚F) for 25-27 minutes or until a toothpick inserted into the middle comes out clean.

Cool & Slice: Let cool completely in the pan before slicing and serving. I recommend putting them in the fridge for at least 1 hour to help them firm up. The longer you let them cool, the better the brownies will stay together. Once cooled, slice into 16 squares and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens