Chocolate Avocado Brownies
In full disclosure, when I first saw the recipe for Avocado Chocolate Brownies I thought they were going to come out weird. I have never used avocado in a baking recipe so I had no idea what to expect. I was shocked at how incredibly tasty these guys came out. I'm sorry to use the "M" word but these cupcakes came out moist and perfect, way better than any cupcakes I have made in the past. Give them a try, you won't be disappointed!
- 2 large avocados
- 1 cup coconut sugar
- ½ cup cocoa powder
- 3 eggs
- ½ cup gluten free all purpose flour can be substituted with any flour
- ½ tsp baking soda
- ½ cup semi-sweet chocolate chips 55% cacao content
Preheat oven to 350 degrees F.
In a food processor, add the flesh of the 2 avocados, coconut sugar and cocoa powder and blend until smooth.
Next add in the eggs, flour and baking soda and pulse until eggs are mixed into the batter.
Remove the blade from the food processor and fold in the chocolate chips with a spatula.
Butter a 12-cup cupcake/muffin pan and fill in each cup halfway with batter mixture. You can also bake this in an 8x8" baking pan.
Bake for 15 minutes and let cool.
Calories: 181kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 98mg | Potassium: 274mg | Fiber: 4g | Sugar: 11g | Vitamin A: 110IU | Vitamin C: 3.4mg | Calcium: 23mg | Iron: 1.5mg