Got some leftover avocados lying around? Why not turn them into a delightful treat with these Gluten-Free Avocado Brownies! They’re not only grain-free and gluten-free but also packed with healthy ingredients, and they come together in just under 30 minutes.
Why You’ll Love This Recipe:
- These Gluten-Free Avocado Brownies are ready in just about 30 minutes, making them perfect for a quick sweet fix.
- They’re completely flourless, so they’re suitable for those following a grain-free or gluten-free diet.
- With only 8 pantry staple ingredients required, they’re easy to whip up whenever the craving strikes.
- This recipe is dairy-free, making it suitable for those with dairy sensitivities.
- Enjoy these brownies on their own, or take it up a notch by serving them atop a scoop of ice cream.
- You’d never guess that they’re made with avocados—they’re that delicious!
- It’s a fantastic way to use up ripe avocados that are on the verge of going bad.
- Lightly sweetened with coconut sugar, these brownies are free from refined sugars.
Helpful Hints:
- Use a high-speed blender to ensure that all the ingredients are thoroughly combined.
- You might need to pause and scrape down the sides of your blender a few times during blending.
- To prevent sticking, consider baking the brownies in muffin liners.
- If you prefer a more traditional square brownie, feel free to use a loaf pan instead of a muffin tin.
Frequently Asked Questions:
- Can I make these vegan?
Absolutely! Simply swap the egg for a flax or chia egg, or consider using applesauce as an alternative. - Can I bake these in a pan instead of a muffin tin?
Of course! A loaf pan works well for a more traditional brownie shape—just remember to line it with parchment paper for easy removal. - Can I use something else instead of almond flour?
Oat flour is a great alternative if you don’t have almond flour on hand.
Gluten Free Avocado Brownies
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 brownies 1x
- Category: Dessert
Ingredients
Scale
- 1.5 ripe avocados
- 1/4 cup coconut sugar (or substitute cane sugar, brown sugar, maple syrup, honey, or agave)
- 1 teaspoon vanilla extract
- 1/2 cup cacao powder
- 1/2 cup almond flour (or substitute oat flour)
- 1 egg
- 1 teaspoon baking powder
- 1/2 cup dairy-free chocolate chips (or regular chocolate chips)
Instructions
- Preheat your oven to 350°F and line a muffin tin with 8 muffin liners.
- In a blender, combine all ingredients except for the chocolate chips. Blend until smooth and creamy, then fold in the chocolate chips.
- Using a double cookie scoop or spoon, portion about 2 tablespoons of batter into each muffin liner. Add additional chocolate chips on top if desired.
- Bake for 25-28 minutes, or until the tops are firm to the touch and a toothpick inserted into the center comes out mostly clean.
- Allow the brownies to cool for 5-10 minutes before enjoying. They’re delicious both warm and cold!
Notes
- Utilize a high-speed blender to ensure thorough mixing of ingredients.
- Stop and scrape down the blender sides as needed during blending.
- Baking the brownies in muffin liners helps prevent sticking.
- Alternatively, use a loaf pan for a more traditional brownie shape.
