Avocado Food processor Brownies

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)

Instructions

  1. Preheat your oven to 350 F and line an 8×8 baking pan with parchment paper.
  2. In the bowl of your food processor, combine all ingredients.
  3. 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.
  4. Transfer the mixture to your prepared baking dish and smooth it out evenly.
  5. 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)
  6. Bake for 25-30 minutes, until the edgs start to separate from the sides of the pan.
  7. Remove from the oven and let cool for at least 15 minutes before handling and cutting.
  8. 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)

Calories: 152

Carbs: 10 g

Net carbs: 3.8 g

Fat: 13.8 g

Protein: 3.9 g

Source: http://www.thecastawaykitchen.com

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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