Vegan Gluten-Free Avocado Brownies

Prep Time:10 MinsCook Time:25 MinsTotal Time: 35 Mins
Yield: 12 servings

Due to its high fat content, avocado is the perfect substitute for both butter and eggs in vegan baking. For a smooth batter, choose a really ripe avocado at the market. Grab one and give it a soft squeeze; if it’s ready, it should yield to gentle pressure. Adding both baking soda and baking powder help give the brownies that extra lift for a cakey texture. And then the pièce de la résistance: The brown sugars creates that thin, crunchy sugar crust on top that you love.

Ingredients

  • 2ripe medium Haas avocados (~230g), pitted and peeled
  • 1/2 cup pure maple syrup
  • 1/4 cup brown sugar
  • 2/3 cup gluten free 1:1 baking flour (such as Bob’s Red Mill)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup bittersweet chocolate chips

Nutritional Information

  • Calories 180
  • Fat 7g
  • Satfat 2.8g
  • Protein 2g
  • Carbohydrate 30g
  • Fiber 3.5g
  • Sugars 17g
  • Added sugars 17g
  • Sodium 148mg
  • Calories 180
  • Fat 7g
  • Satfat 2.8g
  • Protein 2g
  • Carbohydrate 30g
  • Fiber 3.5g
  • Sugars 17g
  • Added sugars 17g
  • Sodium 148mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

In a smooth processor, blend the avocados until they’re completely smooth and airy.

Step 3

Add the remaining ingredients—excluding the chocolate chips—into the food processor; pulse to incorporate.

Step 4

Spoon the batter into an 8-inch square baking pan coated with cooking spray.

Step 5

Sprinkle the chocolate chips over the top of the batter, and lightly press them into the batter.

Step 6

Bake for 20 to 25 minutes, or until mixture feels set. The brownies should spring back slightly when touched in the middle. If you stick a toothpick into the center, it should come out with a few moist crumbs clinging to it.

Step 7

Cool pan on wire rack until ready to serve.

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