Avocado Brownie Recipe is a diabetic-friendly snack that uses avocados to replace the butter in traditional recipes. Avocados and a dash of coconut oil lend the brownies a moist and soft texture. These decadent brownies are naturally sweetened with Date Lady’s date syrup with a subtle hint of orange zest that neutralizes the flavor of whole wheat flour and cashew flour. This healthy snack has the perfect balance of chocolate from Dutch-processed cocoa powder and unsweetened dark chocolate chips. Enjoy these cake-like brownies loaded with vitamins, fiber, and healthy fats as a snack or a dessert!
Benefits of ingredients:
My kids never liked the taste of avocados, so I had to find creative ways to use them in my daily cooking and baking. This recipe for Avocado Brownies is one such creation, where you cannot guess that I had used avocados in them. My children loved them since I called them brownies and not once did I mention that they were made with avocados. Now that my kids are adults, they appreciate that I took the time to create such recipes that benefit their health.
Avocados, a popular superfood, are high in fiber, antioxidants, vitamins, and minerals that help improve heart health. The healthy fats nourish the skin and improve brain function.
Date syrup has been a more recent addition to this recipe, for I previously had used brown sugar. This ancient sweetener originated in North Africa and the Middle East, where they have been cultivated for over six thousand years. Dates are packed with minerals and antioxidants. They have a low Glycemic Index and have antibacterial and antifungal properties.
White whole wheat flour is lighter and milder in flavor compared to regular whole wheat flour. It is a good source of complex carbohydrates that provide a steady source of energy. Regular consumption of whole grain plant-based protein has been linked to lower risks of chronic diseases.
Frequently Asked Questions:
- How are the Avocado Brownies healthier than regular ones?
I have replaced the butter with avocados, and substituted refined sugar with fiber-rich date syrup, thus reducing unhealthy fats. Avocados are rich in fiber, vitamins, and healthy fats, making this recipe for the Avocado Brownies healthier than the traditional ones.
2. Can I use a different sweetener?
You can swap out the date syrup for honey, coconut sugar, or maple syrup. If using liquid sweeteners, adjust the dry ingredients a little at a time.
3. Should I mash the avocados before adding them?
Mashing or blending the avocados before creaming them helps prevent lumps or chunks in the batter.
4. What are some other add-ins for this recipe for Avocado Brownies?
You could add walnuts, almonds, dried fruit, or a dash of expresso into the batter.
5. How can I make this recipe vegan?
Substitute an egg with 1 tablespoon of flax or chia seeds soaked in 3 tablespoons of water for 5 minutes.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Fats: avocado, coconut oil (or substitute with avocado oil)
- Sweetener: date syrup
- Flour: white whole wheat flour, cashew flour (or use almond flour)
- Mix-ins: sugar-free dark chocolate, hazelnut halves
- Eggs, Dutch-processed cocoa powder, orange zest, baking soda
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make Avocado Brownie using my recipe:
- Add the lightly mashed avocado, coconut oil, date syrup, and eggs to a stand mixer with the whisk attachment. Whisk the wet ingredients for 3-5 minutes.
2. Mix the cashew flour, white whole wheat flour, cocoa powder, baking soda, and salt in a bowl. Fold in the dry ingredients, adding a little at a time.
3. Line an 8″x 8″ baking tray with parchment paper. Spoon the brownie batter into the tray and smooth the top with a spatula. Sprinkle chocolate chips and hazelnut halves on top.
4. Bake for 30 minutes. Remove the tray from the oven and let it cool for 5 minutes.
5. Use a sharp knife to cut it into squares. Serve the Avocado Brownies with milk or have them as a snack.
Tips:
- Use ripe avocados that are soft to the touch but not mushy.
- Blend or mash the avocados before creaming them with the date syrup to prevent lumps or chunks in the batter.
- For extra fudginess, add sugar-free dark chocolate chips to the batter.
- Use high-quality Dutch-processed cocoa powder for moist Avocado Brownies in this recipe.
- Do not overmix the batter since it will result in denser brownies.
- To check for doneness, insert a toothpick a few minutes before the full baking time. The toothpick should come out clean with a few crumbs and not wet batter.
- Cool the Avocado Brownies completely before slicing them.
Serving suggestion:
Serve these Avocado Brownies with vanilla ice cream or coffee, milk, or tea.
Storage:
Store the freshly baked Avocado Brownies at room temperature for 3 days in an airtight container. Refrigerate them for 3-4 days or freeze them for 3 months.
Other diabetic-friendly recipes that you might like:
Avocado Brownie Recipe
Equipment
- stand mixer, 8"x 8" baking tray
Ingredients
- ½ cup avocado (1 ripe avocado)
- 3 tbsp coconut oil virgin, unrefined
- ½ cup Date Lady date syrup
- 2 egg
- ½ tsp orange zest
- ¼ cup cashew flour
- ¼ cup white whole wheat flour
- ½ cup cocoa powder Dutch-processed
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup dark chocolate chip sugar-free
- ⅓ cup hazelnut halves optional
Instructions
- Prepare the ingredients. Preheat the oven to 350 degrees F.
- Add the lightly mashed avocado, coconut oil, date syrup, and eggs to a stand mixer with the whisk attachment. Whisk the wet ingredients for 3-5 minutes.
- Mix the cashew flour, white whole wheat flour, cocoa powder, baking soda, and salt in a bowl. Fold in the dry ingredients, adding a little at a time to the mixture in the stand mixer.
- Line an 8"x 8" baking tray with parchment paper. Spoon the brownie batter into the tray and smooth the top with a spatula. Sprinkle chocolate chips and hazelnut halves on top.
- Bake for 30 minutes. Remove the tray from the oven and let it cool for 5 minutes.
- Use a sharp knife to cut it into squares. Serve the Avocado Brownies with milk or have them as a snack.
Notes
- Whisking the wet ingredients for 3-5 minutes yields cake-like brownies. Feel free to mix the wet ingredients separately and then fold in the dry ingredients.
Nutrition
0 Comments