Avocado Raspberry Brownies
These avocado raspberry brownies are ultra-fudgy, rich, and naturally nutrient-packed thanks to ripe avocado. Sweet bursts of juicy raspberries add a fresh, tart contrast to the deep chocolate flavor. They’re gluten-free, dairy-free, and refined sugar-free — perfect for a healthier dessert!
Ingredients
- 1 ripe avocado mashed (about 1/2 cup)
- 1/2 cup almond butter or peanut butter
- 1/2 cup maple syrup or coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dairy-free chocolate chips optional
- 3/4 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, mash the avocado until smooth.
- Add the almond butter, maple syrup, and vanilla extract to the avocado and mix until well combined.
- Stir in the cocoa powder, almond flour, baking soda, and sea salt until a thick batter forms.
- Fold in the chocolate chips if using.
- Gently fold in the fresh raspberries, being careful not to crush them too much.
- Spread the batter evenly in the prepared pan.
- Bake for 20-24 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let brownies cool completely before slicing for best results.
Notes
For extra fudgy brownies, slightly underbake and let them firm up as they cool.
You can substitute frozen raspberries if fresh are not available, but thaw and pat dry first to avoid extra moisture.
Store leftovers in the fridge for up to 5 days or freeze for longer storage.
Nutrition:
Serving Size: 1 brownie (based on 12 brownies)
Calories: 180
Fat: 11g
Carbohydrates: 17g
Fiber: 4g
Protein: 4g
Sugar: 9g