Avocado Brownies
User Reviews
5
Avocado Brownies
Description
This recipe leverages ripe avocados mashed into a creamy base replacing traditional butter, reducing calorie density and adding natural fats. The mixture includes caster sugar, grapeseed (or canola) oil, almond milk, and smooth peanut butter warmed to blend well. Vanilla extract alongside cinnamon and ground nutmeg rounds out the flavor profile with warmth and depth.
Dry ingredients of plain flour, unsweetened cocoa powder, and salt are folded into the wet mixture to form a thick batter. It is spread evenly in a greased baking tray, topped with almond flakes providing a contrasting texture. Baking for about 27-30 minutes until the edges separate from the pan and the center passes a skewer test yields a tender but firm brownie.
Once cooled, the brownies receive a topping of freeze-dried raspberries, which add a tart note and color contrast. The use of avocado as a fat substitute creates a slightly denser, moist texture than traditional brownies but still maintains chocolate richness with fewer calories from fat. These brownies are dairy-free due to the avocado and almond milk.
Ingredients
- 2 avocado ripe
- 1 cup caster sugar 175g
- 3 tablespoons grapeseed oil or canola oil
- 3 tablespoons almond milk
- 3 tablespoons peanut butter smooth, warmed to stirring consistency in microwave
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup plain flour 90g
- 3 tablespoon cocoa powder unsweetened
- Pinch salt
- 3 tablespoons almond flakes
- freeze dried raspberries
Instructions
- Preheat oven to 350 degrees F/fan-assisted 160 degrees C / 180 degrees C/ and lightly oil a 23 X 23 centimeter (9 inch by 9 inch) baking tray. (Silicone is good for this.)
- Mash the avocados in a large bowl using a fork.
- Then add in the sugar, oil, almond milk, peanut butter, vanilla extract, cinnamon and nutmeg and mix until combined.
- Then mix in the flour, cocoa powder and salt until combined.
- Pour the brownie batter into prepared baking tray, then scatter almond flakes on the top.
- Bake for approximately 27-30 minutes, until brownie starts shrinking away from the sides of the tin, the centre feels a bit springy and a skewer inserted comes out cleanly. Careful not to overcook – the brownie will firm up as they cool down).
- Take brownies out of oven and allow the brownies to cool completely.
- Sprinkle on the freeze-dried raspberries before cutting and serving.
Notes
- Avocados replace butter or oil to lower calorie count and add moisture and healthy fats.
- This brownie recipe is dairy-free when using almond milk and avoids butter.
- Freeze-dried raspberries added after cooling provide a tart contrast and visual appeal.
- Bake until edges pull away from pan and a skewer comes out clean to avoid overcooking; brownies will set further while cooling.
- Contains 6 Freestyle SmartPoints per serving as a rough nutritional guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 20mg | 1% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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