After doing quite a bit of research into vegetable based brownies I decided to come up with a recipe for an Avocado based Brownie. I’ve made brownies using kidney beans before, but found once baked they turned out quite dry. Avocados contain a high water content and contain a high amount of monounsaturated fat (the good kind!) which creates a more moist brownie.
A lot of brownie recipes I’ve seen before contain a lot of Coconut Oil in place of the butter you would use in a regular brownie. I find this creates an overpowering coconut taste through the brownie which you obviously don’t get when using an avocado!
One of the main things I wanted to do was remove the refined sugar from the brownies. Using a mix of maple syrup, and stevia, a plant based sweetener, provides a sweet taste and combined with the other ingredients creates a ‘fudgey’ consistency.
Using a mix of ground almonds and wholemeal flour ensures that the texture resembles that of the naughty brownies that we all know and love!
Chocolate Avocado Brownies
For the Brownie:
1 x 30g sachet of Whey Box Chocolate Protein
1 Cup (235ml) Almond Milk
1/4 Cup of Maple Syrup
1 Tsp Vanilla Extract
2 level Tbsp Stevia (Can be swapped for an alternative sweetener)
1/2 Cup Ground Almonds
1/2 Cup Wholemeal Flour (Can be swapped for an alternative flour, or replaced with more ground almonds if needed)
1/2 Tsp Salt
1/2 Cup Cocoa/Cacao Powder
For the Frosting
1 Tbsp Almond Butter
2 Tsp Coconut Oil
1 Tbsp Cocoa/Cacao Powder
2 Tsp Maple Syrup
– Combine the Avocado (roughly chopped), Almond Milk, Maple Syrup, Vanilla Extract and Stevia into a food processor and blitz until smooth
– Add the Ground almonds, Flour, Protein powder, salt and Cocoa powder into a mixing bowl and give a quick stir
– Mix the ‘wet’ into the ‘dry’, mixing well to remove any lumps.
– Line a suitable sized baking tray with baking paper and pour in the mixture
– Cook at 180 degrees for between 20 and 25 minutes.
– Remove and place onto a cooling rack to allow them to cool
– In the mean time you can make the frosting.
– Melt the Coconut oil and Almond butter before adding the cocoa powder and the maple syrup
– Mix well and allow to cool slightly before applying to the top of your brownies.