Isn’t it fun when we take our veggies and make them into dessert?
I guess avocado is TECHNICALLY a fruit, but the philosophy is the same: when life gives you two overripe avocados, transform the heck out of them. Preferably, add some other good fats and chocolate and call them healthy dessert.
In addition to our avos, we’ve got almond butter (for thickness), cocoa powder (for chocolate), maple syrup (for sweetness) and vanilla (for flavor). We’re also greasing our brownie pan with coconut oil!
If you’re surprised that I mixed these ingredients in a blender, you probably haven’t been reading my blog for very long.
How long these brownies baked is anyone’s guess. They’re kind of like a frosting that’s been baked. You’re not going to get a lot of chew or dryness in this brownie—it’s thick, fudgy, and deeply chocolatey. They’re perfect warm or cold. They’re especially perfect with an extra dollop of almond butter on top.
Almond Butter & Avocado Brownies
- 2 ripe avocados
- 1 cup almond butter
- 1/3 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- coconut oil, for pan
- Preheat oven to 350 F. Grease a 9×9 baking pan with coconut oil.
- Place all other ingredients in blender and blend until all ingredients are well incorporated.
- Spoon batter (which will have a frosting-like consistency) into pan. Bake for 35 minutes or until a kind of crust has formed on top.
- Brownies will remain soft and fudgy, and are best stored in the refrigerator. Can be served warm or cold.