Avocado Brownies {gluten-free}
Prep time: 
Cook time: 
Total time: 
Serves: 16
I omitted the frosting in my version below (so rich!), but you can find the recipe here.
  • 2 large ripe avocados, peeled and pit removed
  • 8 oz. dark chocolate chips, melted
  • ¾ cup almond meal
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar
  • ¼ cup chocolate hazelnut spread (such as Nutella)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 Tbsp canola oil
  • 4 oz. dark chocolate chips
  1. Preheat oven to 350 F and line a 9x9-inch baking pan with parchment paper.
  2. In a large bowl, mash the avocados using a fork against the side the bowl. Mash until no longer lumpy.
  3. In a separate bowl, melt 8 ounces of dark chocolate in the microwave on high, stirring every 15-30 seconds; allow to cool slightly.
  4. In a medium bowl, whisk to combine the almond meal, cocoa powder, baking powder, and salt; set aside.
  5. Whisk the melted chocolate into the avocado and add the sugar, hazelnut spread, eggs, vanilla, and canola oil. Next, add the dry ingredients and mix well. Fold in the dark chocolate chips.
  6. Bake brownies for 30-35 minutes. Allow to cool completely before serving.
Recipe from The Spiffy Cookie, adapted from How Sweet It Is
Nutrition Information
Serving size: 1 brownie (1/16th recipe) Calories: 285 Fat: 19.5 Carbohydrates: 25.7 Sugar: 21.4 Sodium: 59 Fiber: 2.4 Protein: 4.5 Cholesterol: 27
Recipe by Prevention RD at https://preventionrd.com/2014/05/avocado-brownies-gluten-free/