It’s Izzie, yet again! I’m back with another treat that kids will love.
I love love love chocolate. I mean, which kid doesn’t? Which is why brownies are one of my favorite treats. But as annoying as it is, we can’t eat regular brownies every day for health reasons. So I present to you… AVOCADO BROWNIES!
These brownies are gluten free and are made with good quality dark chocolate & cacao powder, coconut flour, and, of course, my secret nutrient dense ingredient, avocados. They also have a frosting which is pretty similar to my Mom’s chocolate avocado mousse.
Dark chocolate is really good for both your heart and brain functions and also for your lifting your mood.
300 g dark chocolate (chopped or chips)
2 tbsp coconut oil
2-4 hass avocados, pitted and peeled
1/2 cup honey or maple syrup
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup less 1 tbsp coconut flour
For the Avocado Frosting:
1 medium sized hass avocado, pitted and peeled
3 tbsp unsweetened cocoa powder
3 tbsp maple syrup
Preheat the oven to 400 degrees F.
Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
Melt the chocolate, stirring until smooth then remove from heat and set aside.
Place the avocado into a food processor or blender and process/blend until smooth.
Stir the avocado, honey and vanilla extract into the cooled chocolate.
Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
Stir in the coconut flour and cocoa powder until the batter is smooth.
Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
Bake for 12-15 minutes or until the top is firm to the touch.
Remove from oven and cool completely in the pan before lifting the brownie from the pan.
Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
Process/Blend, scraping down the sides as needed until very smooth.
Add more cocoa powder or maple syrup if needed to taste.
Spread over completely cooled brownies.
Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.