Avocado Brownies Egg Free Flourless Oil Free

I love making healthy brownies. I’ve in particular developed a huge expertise in hiding healthy ingredients, like my Butternut Squash Brownies, Black Bean Brownies, or Quinoa Brownies.

Ingredients

Making these brownies takes less than 10 minutes of prep and a handful of basic ingredients.

Ripe Avocado – it’s essential to pick avocados with the right ripeness. Too young, and the avocado flesh will be too hard and bitter. Too ripe, and the flesh will start to have an earthy taste, making the brownies taste bad. To know if your avocado is ready, it needs to be soft to the press, and removing the stem should reveal a bright green color. Maple Syrup – or any other liquid sweetener such as coconut nectar or brown rice syrup. Tahini or almond butter. This ingredient replaces any oil for an oil-free brownie recipe. Coconut Sugar – or any granulated sweetener such as sugar-free erythritol or allulose. Unsweetened Cocoa Powder Almond Milk – I like to use unsweetened almond milk to keep refined sugar to a minimum. Any non-dairy-milk works great in this vegan brownie recipe Rolled Oats – the best oats to use are old-fashioned rolled oats. Avoid quick-cooking oats. Vanilla Extract – to balance the chocolate taste. Sea Salt – to enhance chocolate flavor and more to sprinkle on top of the avocado brownies. Dark Chocolate Chips – pick your favorite dark chocolate vegan chips. If you can’t find some, just buy dairy-free dark chocolate and cut it into small chunks.

Storage Instructions

Store the Avocado Brownies in the fridge in an airtight container for up to 3 days. You can also freeze them for up to 3 months in zip-lock bags. Thaw the frozen brownies in the refrigerator overnight or at room temperature for a few hours or pop them in the oven for a few minutes.

Allergy Swaps

This recipe is already vegan, gluten-free, dairy-free, egg-free, and oil-free, but if you have other allergies, you can try the following swaps:

Maple Syrup: Swap for brown rice syrup or coconut nectar. Use sugar-free maple syrup for a low-carb option. Tahini: Replace the tahini with almond butter or peanut butter. You could also use some coconut oil instead. Gluten-Free Option: make sure to pick certified gluten-free rolled oats. Baking Powder: if you don’t have baking powder, you can use half a teaspoon of baking soda instead.