I already have a brownie recipe posted on this site, but I didn’t want to leave this recipe out for several reasons; It’s completely flourless, it has a whole avocado in it PLUS the whole batch of batter is made in your food processor! That can’t be good you say? Wrong! These are awesome! So much better than I expected them to be! I tweaked the initial recipe a bit by adding a little more sweetener, but for the rest I kept everything the same and they came out great. Be sure to read the “What I’ve learned” section before you start since I have a few tips for ya to make sure your brownies will come out just like mine 🙂 Happy baking!
Ingredients (for 8 brownies, but to be honest, portions are even still great when you divide the brownie into 16 squares)
- 2 large eggs
- 1 medium, ripe, avocado (3/4 cup)
- 1/4 cup melted ghee (or coconut oil)
- 4 tablespoons unsalted nut or nut free butter (I used Almond)
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1/2 cup erythritol or your favorite keto sweetener, granulated
- heaping 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 cup sugar free chocolate chips (you can use any flavor, I used dark chocolate baking chips)
- Preheat your oven to 350 F and line an 8×8 baking pan with parchment paper.
- In the bowl of your food processor, combine all ingredients.
- Process on medium until just smooth, no longer than 30 seconds (they will be cakey when over processed). If you need more blending time, use a spatula and mix together.
- Transfer the mixture to your prepared baking dish and smooth it out evenly.
- Top with chocolate chips if preferred! (I didn’t have any left so I skipped this step, but they will look awesome with any color choc chips on top)
- Bake for 25-30 minutes, until the edgs start to separate from the sides of the pan.
- Remove from the oven and let cool for at least 15 minutes before handling and cutting.
- Cut into 8 or 16 pieces and enjoy! Leftover van be stored in an airtight container in the fridge for upto a week…. Mine made it to the next morning…
What I’ve learned…
- Since you shouldn’t over process the batter, it’s wise to make sure your avocado is mashed before putting it in with the rest of the ingredients.
- To prepare a baking dish for baked goods, I started lining not only the bottom with parchment paper, but also all the sides. It makes removing your creations so much easier.
- Unless your blender has amazing horsepower, I wouldn’t suggest making these in your blender. It will take too much time to process and will leave you with a cakey brownie.
- The initial recipe used 1/3 cup of sweetener. I got it from a site that is run by a person who has been off sugar for a long time so doesn’t like sweet as much. I made these for my whole family and I know I would have a better chance of them liking them if I sweetened them up a bit so that’s why I opted for 1/2 cup. They are def not too sweet, but just know you always have options.
Stats per brownie (when you divide it into 8 pieces)
Carbs: 10 g
Net carbs: 3.8 g
Fat: 13.8 g
Protein: 3.9 g