Gluten Free, Vegan, Refined Sugar Free, Decadent
Avocado in my brownies!? Make no mistake, this recipe has avocado in it.
When I first started exploring the realm of all that’s gluten free, dairy free, what I thought meant taste free, and none of that amazing granulated processed sugar that does wonders in baking – I felt doomed. Nothing on this earth would taste delicious anymore. Nothing would be that rich, melt in your mouth flavor with the chewy, fudgy crumb. O, but I was wrong, so very wrong. My answer from the heavens… avocado. Yes, avocado. The avocado and chocolate duo are like the Sonny and Cher of music, complete harmony. Every time I take a bite of this fudgy brownie I hear, “I got you babe… I got you to hold my hand, I got you to understand… I got you babe.” Well, not every time. But I do really enjoy that song and these brownies. I know you will too.
The avocado adds the most wonderful of flavors, textures, and fats to go hand in hand with chocolate. It’s just what chocolate is looking for. The creaminess of avocado creates that richness with the cacao powder without pounds of processed sugar. Avocado is like a cross between oil and butter. Something to make it that melt in your mouth richness. It literally keeps the bonds from forming in the baking process – shortening the gluten strands and giving desserts like cake their fluffy texture opposed to long strands of gluten with no fats which creates a chewy texture you find in bread. More on that in a later post. In this case, and all my recipes, there’s no gluten. The fats and oils in the avocado help create that tender crumb and dense, deep richness of the brownie. This is not a chewy, light brownie recipe, so keep on keepin on if that’s your preferred brownie. But don’t go without second thought. This one is to die for.
“Cause you got me, and baby I got you.”
homecookedwithlove
Yields 9 brownies
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 Tablespoon Flaxseed Meal
- 3 Tablespoons warm water
- 1/2 cup Almond Flour *See Notes
- 1/4 cup Tapioca Flour*
- 3/4 cup Cacao or Carob Powder
- 3/8 cup Coconut Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon fine Sea Salt
- 1/2 Ripe Avocado
- 1/2 cup of Coconut Oil
- 1/8 cup molasses
- 1 Tablespoon high grade, fine espresso or dark roast coffee*
- 1/4 cup of Hot Water
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1 Tablespoon Apple Cider Vinegar, unfiltered
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9 x 9" baking pan.
- In a small bowl, mix 3 tablespoons warm water with flaxseed meal.
- In a large mixing bowl, whisk almond flour, tapioca flour, cacao powder coconut sugar, baking powder, and sea salt.
- To lessen dirty dishes, go ahead and toss in avocado, molasses, coconut oil, espresso powder, hot water, and vanilla then blend in mixer or with hand mixer (you can also just use a fork). Don't worry too much about little bits of avocado. You won't even notice them after baking.
- In a separate small bowl, combine baking soda and apple cider vinegar then add to large mixing bowl along with flax egg mixture and continue to combine until well incorporated.
- *Optional: Fold in chocolate or carob chips, nuts of choice
- Bake at 350 degrees F for 20-25 minutes or until center is set and knife comes out clean. *Take care not to overtake as they will dry out quickly if baked too long... no one wants dry brownies.
Notes
You can double this recipe for a 9 x 13" baking pan. This is recommended as the brownies won't last long. Bake for about 5 minutes longer. Store in an airtight container in the refrigerator for up to 5 days. They will start to become a little more crumbly with time.
*You can use any gluten free flour blend of choice in place of the almond and tapioca flour. *Omit espresso or dark coffee roast if avoiding caffeine (it simply adds to depth of flavor when paired with cacao or carob; however, not a must)