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.