Raspberry Avocado Brownies
Fudgy, rich brownies made with creamy avocado and sweet-tart raspberries. A naturally sweetened, gluten-free treat that's both decadent and nourishing.
Ingredients
- - 1 ripe avocado mashed
- - 2 large eggs
- - 1/2 cup maple syrup or honey
- - 1/4 cup melted coconut oil
- - 1 tsp vanilla extract
- - 1/2 cup unsweetened cocoa powder
- - 1/2 cup almond flour or oat flour for nut-free
- - 1/2 tsp baking soda
- - 1/4 tsp salt
- - 1/2 cup fresh or frozen raspberries
- - Optional: 1/4 cup dark chocolate chips
Instructions
- Preheat Oven
- Preheat oven to 175°C (350°F). Line a small square baking tin with parchment paper.
- Blend Wet Ingredients
- In a bowl or food processor, mix mashed avocado, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Add Dry Ingredients
- Stir in cocoa powder, almond flour, baking soda, and salt. Mix until just combined.
- Add Raspberries
- Gently fold in the raspberries and chocolate chips if using.
- Bake
- Pour the batter into the tin and spread evenly. Bake for 22–25 minutes or until a toothpick inserted comes out mostly clean.
- Cool and Serve
- Let brownies cool completely before slicing. Store in the fridge for a fudgier texture.
- prep_time: PT10M
- cook_time: PT25M
- total_time: PT35M
- servings: 9
Notes
nutrition:
calories: ~160 (per serving)
carbohydrates: ~15g
protein: ~3g
fat: ~10g
sugar: ~8g
fiber: ~3g notes:
- For vegan brownies, substitute eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).
- Use frozen raspberries directly without thawing to reduce moisture.
- These brownies taste even better the next day.
calories: ~160 (per serving)
carbohydrates: ~15g
protein: ~3g
fat: ~10g
sugar: ~8g
fiber: ~3g notes:
- For vegan brownies, substitute eggs with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).
- Use frozen raspberries directly without thawing to reduce moisture.
- These brownies taste even better the next day.