Wishing you all a very Happy New Year 2019 with these delicious, healthy vegan avocado brownies! I buy a bag of avocados almost every week and keep adding it in my salads and smoothies. The other day I tried to make a vegan (flourless) black bean brownie recipe with avocados and it flopped big time.
Nevertheless kept searching for avocado recipes especially in baking and found this healthy avocado brownies recipe.
So when I came across the avocado chocolate brownies recipe I was so tempted to try it even though the earlier attempt of baking black bean brownies failed. I said to myself that it was a flourless recipe and that’s why it went wrong, so let’s try this brownie recipe with regular all-purpose flour even though the author had mentioned almond flour would work.
I didn’t want to take another chance and didn’t attempt baking gluten-free avocado brownies. Made it with a combination of all-purpose flour and whole wheat pastry flour and few other minor variations and the result was this amazing, chewy and fudgy vegan avocado brownies.
One-Bowl Vegan Avocado Brownies Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||40 Mins||24 Brownies|
- 1 and 3/4 cups coconut palm sugar
- 1 cup mashed avocado (around 2 avocados)
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant coffee powder (optional)
- 1/2 teaspoon salt
- 3/4 cup walnuts or vegan chocolate chips
- Preheat oven to 350F/180C. Line a 13×9 inch pan with aluminum foil, with some hanging on the shorter sides of the pan so that lifting the brownie from the pan will be easier.
- In a large bowl add the ingredients listed in Part 1, and beat well.
- Place a sieve over the bowl and sift the flours, cocoa powder, baking powder, and salt directly into the wet ingredients. Add instant coffee powder if using and mix well.
- Stir in the walnuts or chocolate chips and pour the batter into the prepared pan. I used 1/2 cup of chocolate chips in the batter.
- Reserved 1/4 cup of chocolate chips and sprinkled it on top of the brownie batter.
- Bake for 35-40 minutes or until a toothpick inserted in the center of the brownie comes out clean. I had to bake for 40 minutes. Remove the pan from the oven and place it on a cooling rack.
- After about 10 minutes, lift the brownie using the aluminum foil and leave it on the wire rack for at least 30 minutes before cutting it into slices.
- These avocado brownies had the perfect texture and cut into neat slices. It had a chewy texture. Even though the sweetness was just right for us, some of my friends mentioned that it could have been a bit sweeter. So if you prefer sweeter brownies increase the quantity of sugar to 2 cups.
- The author of the original recipe mentions that you can also use almond meal instead of flours to make this brownie. I was not in the mood for experimenting that day, so used a mix of all-purpose flour and whole wheat pastry flour. You can just stick to all-purpose flour only.
- Coconut palm sugar is my choice most of the times except when I run out of it. You may choose to use brown sugar.
- If you don’t want to make it vegan, use dairy milk instead of almond milk.