Banging Breakfast, Healthy Desserts, Party Pleasers, Vegan Recipes

Creamy Mini Avocado Brownies-Gluten Free

Creamy Mini Avocado Brownies-Gluten Free

Don’t turn your nose up just yet. The combination of brown sugar, chocolate chips, and avocados may sound unusual, but these mini avocado brownies are delicious. Preparing recipes with avocados makes these mini brownies the perfect healthy snack or breakfast. Without a doubt, the rich creamy and moist taste of avocado brownies will have you in the kitchen, baking every week.

After all, delicious and healthy breakfast meals and desserts are always a plus, wouldn’t you agree? Avocados are just that, incredibly delicious, containing more potassium than bananas. At the same time loaded with healthy monounsaturated fatty acids, the good fat. Now, let’s bake some sweet and wholesome avocado brownies.

You will need:

  • Lightly nonstick cooking spray.
  • ½  medium ripe avocado, peeled and pitted  (about ½  cup mashed)
  • Egg substitution equivalent to 2 eggs
  • ¼  cup pure maple syrup or agave
  • ½  cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten-free flour
  • 1 cup, an additional 2 tablespoons unsweetened plant milk  
  • ½  cup unsweetened cocoa powder
  • 1 teaspoon baking soda or 6 teaspoons of baking powder
  • ½  teaspoon kosher salt
  • ½  cup dark or semisweet chocolate chips –  (dairy-free)
  • 1 tablespoon powdered sugar

Directions
Preheat the oven to 350° F.
Spray muffin pan with cooking spray. It’s best to use a non-stick mini muffin pan.

In the bowl of a food processor, peeled and pitted avocado, egg substitution, maple syrup or agave, vegan butter, and vanilla extract. Process ingredients completely smooth and combined, pause blending to scrape down the food processor. Continue processing until the avocado is smooth.

Add the cocoa powder, gluten-free flour, cocoa powder, baking soda, and kosher salt. Process until smooth and combined. Add ¼ cup chocolate chips and pulse until chips are coarsely blended.

 

Now, spoon the batter into the prepared mini muffin pan and smooth the top. Next, sprinkle the remaining chocolate chips over top. Bake for 25 to 30 minutes, until the top is set. When finished baking, insert a toothpick in the center of the brownies; the toothpick should come out clean with just a few moist crumbs sticking to it.

After removing the brownies from the oven, place the pan on a wire cooling rack and let the brownies cool for 30 minutes. Place a flat pan over top of the muffin pan, flip and lift the avocado brownies from the pan. Next, place the avocado brownies on the rack to cool completely.

Once brownies have cooled, dust with powdered sugar and serve fresh.

Cover avocado brownies tightly and store for up to 4 days, or freeze.

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