Gluten Free Avocado Brownies

I’ll be honest; I’m not someone who’s a massive avocado fan. I don’t mind a bit of guacamole but I won’t eat it in a salad or on toast. I keep seeing all these recipes to make various chocolaty goods with avocado, so I thought I’d give it a go. I was pleasantly surprised with the outcome. I really couldn’t taste any avocado in the brownies but found they gave it a really nice texture and one I preferred over the buckwheat brownies I’ve made previously when attempting gluten free baking.

This recipe is so easy to make as well as it only required 1 baking tin and a food processor which is always a positive because, as much as I enjoy baking I do not love the washing up that inevitably ensues. I was rather chuffed with how fudgy and rich these brownies turned out, having only had relatively inconsistent success with gluten free baking, I was dubious as to how much I would genuinely enjoy these or if I’d end up eating them just because I’d made them and not wanting to waste them. But, thankfully, I really like these and would definitely consider making them again, despite being moreish you can’t eat too many due to how rich they are.

 

Ingredients

2 Eggs

100g Dark Chocolate

1 large Avocado

1 Cup Cacao Powder (You can use normal cocoa powder but you may want to reduce the amount of sugar, depending on how sweet you like it)

½ Cup Caster Sugar

2 tsp Vanilla Extract

1 tsp Baking Soda

2 Tbsp Water
image

 

 

Method

  1. Preheat the oven to 180⁰c. In a food processor blitz the avocado until it’s completely smooth, you may have to stop and clean down the sides a couple of times to avoid any bits.
  2. Add the baking soda, eggs, sugar, cacao powder and 1 tablespoon of the water and thoroughly mix.
  3. Melt the chocolate then add to the mixture and blitz until the chocolate is fully worked through. If the mixture is looking a bit thick then add the second tablespoon of water.
  4. Tip the mixture in a greased baking tin and pop in the oven for 15-20 minutes. Check the brownies regularly with a skewer and once it comes out clean remove from the oven and leave in the tin to cool before removing and finishing on the wire rack.
  5. Cut into pieces and serve, I like mine with a dusting of icing sugar.image

Nutritional Information

Calories: 217
Protein: 5.9g
Carbohydrates: 25.6g
Of which is sugars: 18.3g
Fibre: 5.7g
Fat: 10.8g
Of which is saturated:4.6g

 

Recipe slightly tweaked from here 🙂

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