Esses saudáveis Brownies de abacate are a healthy avocado brownie recipe made with wholesome ingredients. No oil, no eggs, or flour is needed. Plus, this brownie is pronto em 10 minutos in the bowl of your food processor.
I love making healthy brownies. I’ve in particular developed a huge expertise in hiding healthy ingredients, like my Brownies de abóbora cabotiá, Brownies de feijão preto, ou Brownies de Quinoa.
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Brownies de abacate
Ingredientes
- ⅔ xícara Abacate maduro amassado - with green flesh, with no dark spot about 1 avocado
- ¼ xícara Maple Syrup
- 3 colheres de sopa Tahine - or almond butter or peanut butter
- ¾ xícara Leite de amêndoa
- ½ xícara Açúcar de coco
- ½ xícara Cacau em pó sem açúcar
- 1 xícara Aveia em flocos tradicional
- 2 colheres de chá Fermento em pó
- 1 colher de sopa de extrato de baunilha
- ½ colher de chá Sal Marinho
- ½ xícara Gotas de chocolate amargo sem lactose
Instruções
- Preheat the oven to 350°F (180°C). Line a square brownie pan with lightly oiled parchment paper. Set it aside.
- Before starting, measure the amount of mashed avocado in your measuring cup. This prevents adding too much avocado that would add a weird flavor to the brownies.
- In a food processor or high-speed blender, add the mashed avocado, maple syrup, tahini (or almond/peanut butter), almond milk, coconut sugar, unsweetened cocoa powder, oats, baking powder, vanilla extract, and salt.
- Process the brownie ingredients on the high-speed setting of your blender until a thick brownie batter forms. You may have to stop the food processor/blender a few times, scrape down the sides of the bowl with a silicone spatula and repeat until all the ingredients are blended together and no lumps of avocado are seen.
- Remove the blade from the food processor and incorporate the chocolate chips.
- Transfer the batter to the brownie pan and bake for 25-35 minutes or until a pick inserted in the center comes out clean or with a tiny little crumb on it.
- Cool the avocado brownies down in the pan for 5 minutes, then on a cooling rack until they reach room temperature.
- Warm avocado brownies can have a weird flavor so before you try them, cool them down and pop them in the fridge for ultra fudgy texture.
Armazenamento
- Store in the fridge in an airtight container for up to 3 days or frozen for up to 3 months in zip-lock bags. Thaw at room temperature the day before.
Equipamentos
Nutrição
Avocado Brownies are moist and rich brownies where the butter is replaced with avocados and the oil substituted with tahini. These brownies are healthier, faster, and have the same great taste like regular Brownies veganos or Brownies de iogurte. With these ingredients, avocado brownies are also vegan and gluten-free.
Ingredientes e Substituições
Making these brownies takes less than 10 minutes of prep and a handful of basic ingredients.
- Abacate maduro – it’s essential to pick avocados with the right ripeness. Too young, and the avocado flesh will be too hard and bitter. Too ripe, and the flesh will start to have an earthy taste, making the brownies taste bad. To know if your avocado is ready, it needs to be soft to the press, and removing the stem should reveal a bright green color.
- Maple Syrup – or any other liquid sweetener such as coconut nectar or brown rice syrup.
- Tahine or almond butter. This ingredient replaces any oil for an oil-free brownie recipe.
- Açúcar de coco – or any granulated sweetener such as sugar-free erythritol or allulose.
- Cacau em pó sem açúcar
- Leite de amêndoa – I like to use unsweetened almond milk to keep refined sugar to a minimum. Any non-dairy-milk works great in this vegan brownie recipe
- Aveia em flocos – the best oats to use are old-fashioned rolled oats. Avoid quick-cooking oats.
- de extrato de baunilha – to balance the chocolate taste.
- Sal Marinho – to enhance chocolate flavor and more to sprinkle on top of the avocado brownies.
- Chips de chocolate amargo – pick your favorite dark chocolate vegan chips. If you can’t find some, just buy dairy-free dark chocolate and cut it into small chunks.
Tips
- Make the piece of parchment paper larger than the baking dish. It will allow you to pull the brownies out of the pan using the overhanging paper.
- Before starting the avocado brownie batter, measure the amount of mashed avocado using a measuring cup. This prevents adding too much avocado that would add an undesirable flavor to the brownies.
- You may have to stop the food processor a few times, scrape down the sides of the bowl with a silicone spatula and repeat until all the ingredients are blended and no lumps of avocado are seen.
- Remove the blade of the food processor and gently incorporate the chocolate chips. Don’t blend again to avoid breaking the chocolate chips.
Instruções de armazenamento
Store the Avocado Brownies in the fridge in an airtight container for up to 3 days. You can also freeze them for up to 3 months in zip-lock bags. Thaw the frozen brownies in the refrigerator overnight or at room temperature for a few hours or pop them in the oven for a few minutes.
Trocas de alergias
This recipe is already vegan, gluten-free, dairy-free, egg-free, and oil-free, but if you have other allergies, you can try the following swaps:
- Maple Syrup: Swap for brown rice syrup or coconut nectar. Use sugar-free maple syrup for a low-carb option.
- Tahine: Replace the tahini with almond butter or peanut butter. You could also use some coconut oil instead.
- Opção Sem Glúten: make sure to pick certified gluten-free rolled oats.
- Fermento em pó: if you don’t have baking powder, you can use half a teaspoon of baking soda instead.
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It would be so great if you gave the measurements in grams!
They are provided in ml/grams if you click on the metric tab in the recipe card, it automatically convert the recipe.
Excellent recipe! The brownies were so moist and so tasty! Hard to tell the recipe was a healthy option. So simple to prepare the batter. I added all the ingredients to the food processor and four minutes later, the batter was ready to spread in the pan. Make sure you mist the parchment paper as directed. Thank you for this healthy dessert for we chocolate lovers.
Hi do you know how to cook this recipe minus fat and sugar please trying to do something yummy for a diabetic/ low cholesterol, gf and dairy and egg free person !!
If you want it sugar-free, you can use sugar-free maple-flavored syrup and crystal sweetener. The issue is that the avocado will bring some fat. Not too sure how to do all that together, to be honest.
These came out great!
So delicious!!!
Made the recipe according to directions. It was very tasty. I cut them in 16 pieces, cutting the calories. I would make them again.
can’t wait to try them
Can I still eat these if I have left them out of the refrigerator
If you kept them in an airtight box, it’s probably fine for about 24 hours.
Yummy for sure…chocolate galore…I did some variations..used part homeground oat flour and almond flour, used coconut milk as it was all I had on hand, almond butter, and added some espresso powder and cinnamon to enhance the chocolate flavor as well. The batter was YUMMY and the baked finished results really good. Texture smooth and fudge-y.
I did them as cupcakes and they took about 30 minutes in my old convection oven at 350.
Obrigada pela receita!
Good flavor but my batter was runny… it took 50 minutes to bake and they are very almost pudding like in the center. Very fudge-y and rich! I cooked completely & then cut in very small pieces to freeze. They will be good with ice cream for a right dessert! Should the oats be more than 1 cup perhaps?
It can be that your avocado are larger, always measure the amount of avocado mashed and packed in measuring cup. Also, if your batter still look too runny, feel free to increase by 1/2 cup rolled oats, blend until fully incorporated. Enjoy!
I did measure the avocado carefully – they are delicious very rich! I cut in one inch cubes and froze them – served a few cubes with fresh strawberries and vanilla Na-de-moo vanilla ice cream! Delicious !