Avo haters – hear me out. If you’re a chocolataholic like me looking for a slightly less sugary version of a brownie, then you will love these babies. I’m not kidding when I tell you they are chocolate heaven. I first found this recipe thanks to UK vlogger Tanya Burr but I have since altered it a little. They are still a treat but aren’t as bad as majority of brownie recipes i’ve come across. Arguably the best part about these brownies is that they contain good fats, and for me that means I stay full a lot longer on a lot less food! And they’re flour free! Though some may say coconut sugar is no better than traditional table sugar, it has added benefits such as being low GI (won’t give you a blood sugar spike) and is not heavily processed like other sweeteners such as agave nectar. Now on to the recipe!
- 1/2 cup coconut oil
- 300g dark chocolate (70% cocoa or more)
- 1.5 cups coconut sugar (or dark brown sugar)
- 1 teaspoon vanilla extract
- 1 cup ground almonds
- 1 mashed ripe avocado
- 1 teaspoon baking powder
- 3 free range eggs
- 1 pinch hymalan pink salt
Preheat your oven to 180.
Over low heat melt your chocolate and coconut oil together in a saucepan until combined and all melty. Remove from heat. Add the sugar, ground almonds, baking powder, salt and mashed avocado. Lastly stir in the eggs with the rest of the ingredients.
Line a small baking tray with baking paper. Spread out your mixture evenly in the tray and bake for about 25 minutes or until a toothpick comes out clean.
Leave to cool for 30 minutes. Cut up and serve with fruit, ice cream or on their own!
I store half the batch in the fridge and the rest in the freezer or else we will finish the whole lot in a couple days!
Let me know if you give the recipe a go. They are a crowd fave in our house and if you’re a sweet tooth you will adore them!