Sugar-Free, Vegan, Paleo Avocado Fudge Brownie Recipe
Avocados and Brownies just met for the very first time and their babies are beautiful . . .
I buy avocados in bags because of the savings, but that often results in multiple avocados all being ready at once. And you know how temperamental avocados are. If you don’t get ‘em while they’re ripe, they’ll go bad before you have the chance to say “guacamole.”
I had a bag of perfectly ripe avocados that needed to be used, so I was deciding what to make with them. I’ve made avocado mousse many times but thought “What if I make avocado mousse brownies?”
After some experimentation, magic happened in my tiny little kitchen: Avocado Fudge Brownies, topped with lime green vanilla avocado frosting!
These brownies capture the creaminess of avocado mousse in little bite size pieces you can keep in the freezer to satisfy your sweet tooth – all while being sugar/wheat/dairy/oil-free, Candida-friendly and Ayurveda-approved.
Avocados and Brownies just met for the very first time and their babies are beautiful.
I know, an avocado + brownie recipe may sound totally weird but I promise you, this recipe will show you that avocados were the missing ingredient in your entire life of baking! They give your desserts the creaminess that dairy does, but totally plant-based. Avocados are also not as heavy as cashews and don’t have any mold content, plus they’re allergen free.
Avocados also replace the need for any oil, making them super light and healthy. These brownies are practically like ordering some extra avocado on your salad, so you don’t have to feel guilty about finishing half the batch in one day.
Avocados give your desserts the creaminess that dairy does, but totally plant-based.
The reason it is sugar-free is because I use Lakanto sweetener (http://amzn.to/2njeThJ), which is derived from monk-fruit. It has no impact on your blood sugar levels, making it safe for diabetics and those with Candida yeast-overgrowth. It doesn’t contribute to weight gain, unlike every other kind of sugar, nor does it feed the bad bacteria in our intestines.
This recipe is:
- Ooey gooey
- Rich and fudgy
- High in healthy fats
- Easily to store in the freezer for a more ice-creamy texture
And from a nutritional perspective, it is:
So what are you waiting for? Let’s make some avo-brownie magic!
2 large or 3 small avocados (more avocado = fudgier // less = cakier)
½ cup coconut flour
½ cup Lakanto classic sweetener (to make it sugar-free)
4 tbsp cacao powder
2 flax eggs (2 tbsp milled flax seeds)
2 tsp ground vanilla or vanilla extract
¼ tsp baking soda
¼ tsp salt
optional: 2 tbsp almond butter
several tablespoons water, as needed for blending
1 large avocado
2 tbsp Lakanto classic sweetener
1 tsp ground vanilla or vanilla extract
(can double for extra frosting)
Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
Make the flax-egg. Soak 2 tbsp milled flax seeds in 6 tbsp water for about 15 minutes while you prepare the rest of the ingredients. This will be our egg replacer, and soaking the seeds will make them become gelatinous.
Combine avocado and coconut flour in food processor or blender. A food processor will make the blending much easier but it can be done in a blender (I did it in a blender and it works – you’ll just have to turn it off and scrape down the sides a few times).
Add in Lakanto classic sweetener and cacao powder. Blend until smooth. Now the flax “eggs” should be ready. Add in flax eggs, vanilla, baking soda, salt and optional almond butter if you’d like to add some nuttiness to your brownies.
Note: If you are using a blender and it’s really not blending, add a few tablespoons of water as needed to get it to blend. You don’t want it to become too watery – add just enough to blend the remaining powder into the mixture. Use a spatula to keep scraping down the sides, making sure it’s well blended through.
Remove from processor/blender and pour onto parchment-lined pan. Place in oven and bake for 25-30 minutes.
While the brownies are baking, clean out the blender and make the avocado frosting. Combine frosting ingredients and blend until smooth, pushing down the sides so you blend through any clumps.
Once the brownies are ready, remove from oven and allow to cool. Even if the inside is totally sticky and the brownies don’t seem done, don’t worry – they will set in the fridge and that’s the point of these brownies! If you want them to be cakier, you can bake them for 10 minutes longer.
Once brownies are mostly cooled, I recommend setting them in the fridge or freezer for at least one hour so they take shape (if you can wait that long). Once you are ready to serve, top your avocado brownies with avocado frosting! The secret to a smooth frosting top is using an offset spatula, which is what the pros do to get an even layer of frosting on top.
I recommend storing these healthy + delicious avocado brownies in the freezer (so you can stop yourself from eating them all at once) but also because they taste amazing slightly thawed. They take on a frozen cheesecake-y texture and are a wonderful little treat to have when your sweet-tooth hits.
If you tried out the recipe, be sure to tag me @eatfeelfresh so I can share it on my Instagram!