Double Chocolate Gluten-Free Brownies

I’ll let you in on the secret to fudgy brownies: avocado. That’s right, you read it correctly! I used avocado in these double chocolate gluten-free brownies. Adding puréed avocado is an amazing way to thicken the batter and create a decadent, moist brownie. The avocado replaces some of the oil in the batter, so not only do these taste better, but they’re healthier. It’s a win-win!

Tips for using avocado:

1. 1. Make sure your avocado is very ripe, but not brown. The most important part is picking an avocado that’s soft to the touch, but not bruised or brown inside. If the avocado has started to brown inside, then it might leave a weird taste in the brownies. On the other hand, if the avocado isn’t ripe enough, then it won’t blend into a smooth consistency.
2. 2. Blend the avocado until it’s VERY smooth. I love avocado, but I definitely wouldn’t want chunks of it in my brownies! Puréed avocado will make the brownies thicker and give it a nice chewy texture. Before adding the other wet ingredients to the blender, make sure the avocado is completely smooth.

Print Recipe

Double Chocolate Gluten-Free Brownies

(No Ratings Yet)

Loading...

Serves: 12

Prep Time: 15 minutes – Cooking Time: 25 minutes – Total Time: 40 minutes

These rich, fudgy brownies have chocolate chips in every bite. You’d never know there was avocado hidden in this recipe!

Ingredients

• ⅓ cup very ripe avocado
• 3 tbsp (45ml) coconut oil, melted and slightly cooled*
• 2 eggs, room temperature
• 1 tsp pure vanilla extract
• ¾ cup (144g) granulated sugar
• ⅓ cup (26g) unsweetened cocoa powder
• ⅓ cup (37g) blanched almond flour
• ⅓ cup (40g) tapioca flour
• ½ tsp salt
• ¼ tsp baking powder
• ½ cup (120g) dark chocolate chips

Instructions

1

Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius) and spray an 8x8 inch baking pan with nonstick spray.

2

In a small blender or food processor, blend the avocado until completely smooth. Add the coconut oil, eggs, and vanilla extract and blend for another 10-20 seconds. Pour this mixture into a medium-sized bowl and add the sugar. Whisk until the sugar is incorporated and dissolved.

3

In a separate medium-sized bowl, sift the cocoa powder, almond flour, tapioca flour, salt, and baking powder.

4

Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips and spread the batter into the prepared pan.

5

Bake for 25 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool for 10 minutes before cutting into bars.

Nutrition

• 188 Calories
• 22.3g Carbohydrates
• 10.6g Fat
• 2.8g Protein
• 5.6g Saturated fat
• 16.6g Sugar

Notes

* If you don’t like the taste of coconut, then butter can be substituted for the coconut oil
** For thicker brownies, use a loaf pan and bake for about 35 minutes.