Two versions of the same recipe below! See which one suits you best, both are great
INGREDIENTS:
1/2 cup grass fed unsalted butter, ghee or organic coconut oil
6 oz sugar-free dark chocolate chips (sugar-free, not unsweetened! I like using Lily’s 55% dark chips)
1 medium sized avocado
2 large eggs (whisked)
1 tsp vanilla extract or powder
1/4 - 1/2 cup Lakanto or other monk fruit sweetener
3/4 cup blanched almond flour
1/4 cup cacao powder cinnamon, ginger, cardamom, and allspice powders (*optional)
Instructions:
Preheat the oven to 325 degrees F (163 degrees C). Line an 8x8 glass baking dish with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don't need to be oven safe.) Set aside.
Melt the butter and chocolate in a double boiler on the stove. (Boil water in a pot, place the butter and chocolate into a heat proof bowl, and place on top of the pot. Heat, stirring occasionally, until melted.) Set aside to cool for a couple of minutes. (You can also do this in the microwave if you prefer. Be careful not to burn it.)
Place the avocado, eggs, and vanilla in a high-power blender or food processor. Puree until smooth. Add the melted butter/chocolate mixture and puree again.
In a small bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in with a spatula. Pulse a few times until just combined, scraping down the sides as needed. (Don't overmix.)
Spread the batter into the prepared baking pan. It will be thick, so the clips on the parchment or foil will help. Smooth the top with a spatula. Remove the clips.
Bake about 20-30 min, until brownies are barely set. The top should no longer be wet, but still be very soft. An inserted toothpick will come out with just a small amount of batter on it. Cool completely to firm up before cutting.
Here’s another version for you if you want more options with this recipe!
INGREDIENTS:
1 ripe avocado (about 6 ounces; 1/2 cup mashed)
1/2 cup organic cacao powder (or cocoa powder)
2 eggs
1 cup coconut sugar (or I like to use Lankanto monk fruit sweetener)
1/4 cup almond butter
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon fine sea salt
1/2 cup dark chocolate chips (use a dairy-free brand, if needed or add in anything else you enjoy in brownies like walnuts!)
INSTRUCTIONS:
Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (Grease the pan first, so the parchment paper will stay in place.) In a food processor or with hand mixer, combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed.
Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.)
Bake at 325ºF for 40 to 45 minutes, or until the center of the brownies looks cooked-through. (You don't want it to jiggle when you shake the pan.) Be sure to allow the brownies to cool fully. The avocado flavor is more pronounced if you try these warm, so please wait to taste them once at room temperature. You can place them in the fridge to speed up the cooling process, or wait at least 2 hours for them to cool on the counter.
Slice the brownies into small squares and serve. It's normal for this brownie to stick to the knife a bit with you cut them, since they are flourless and very fudgy. Leftovers can be stored on the counter for up to 48 hours, or in the fridge in an airtight container for up to a week.
Notes:
If you need a nut-free recipe, try replacing the almond butter with 1/4 cup of your favorite flour. (Oat flour or a gluten-free mix, or you could use 1/4 cup of coconut flour instead.)
If you dislike the flavor of avocado, you can replace half of it with butter or oil instead.
You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth. A hand mixer works well also.
