Ingredients
As so often, I have also tried here different alternatives (specifically 4) to find the best for you: once only with vegetable ingredients, once with remarkably few carbohydrates, once with xylitol (-chocolate), once with erythritol (-chocolate drops). You're probably wondering how to make avocado brownies low carb, vegan, gluten-free and delicious 😉 . Understandable.
Here's how to make great flourless and fudgy avocado brownies. In addition to chocolate without sugar, the dough also contains an alternative sweetener, almonds, almond paste, cocoa, and eggs or a vegan substitute. The preparation is effortless - theoretically, you don't even need a food processor. Since the avocado has to be mashed anyway, you can put everything else in the blender afterward.
How to make the Avocado Brownies
Let's start with the preparation: First of all, preheat the oven to 350°F/175°C and line a small square baking pan (at least 8*8 in/ 20*20 cm) with baking paper or grease it. Now, melt the chocolate in a hot water bath or at low temperature in the microwave. Peel the avocados, remove the pit and weigh out about 200g of flesh.
It's time to mash the avocado to a fine purée, then add eggs, almond paste and erythritol and mix until homogeneous. Stir in the slightly cooled chocolate; add almonds, baking powder, vanilla, salt, and cocoa. Now stir just briefly until all the ingredients are mixed.
Pour the dough into the prepared pan, smooth it out, sprinkle with chocolate drops and press them in lightly. Bake brownies for about 30-40 minutes, depending on height. They may still be moist and somewhat soft but, of course, should no longer be raw. After that, let cool completely before cutting. It is best to put them in the refrigerator as soon as they are lukewarm.
Top Tip
Very important: Let the flourless and fudgy avocado brownies without sugar and eggs cool entirely before you try them. Preferably in the refrigerator. Or, absolute secret tip, even in the freezer. "Half frozen" they taste the very best to me….
Recipe Card
Avocado Brownies
Ingredients
- 130 grams (¾ cup) chocolate drops, without sugar
- 2 pieces avocado, medium
- 2 eggs, or vegan alternatives
- 50 grams (3 tablespoons) almond paste
- 140 grams (¾ cup) erythritol
- 80 grams (¾ cup) ground almonds
- 1 teaspoon baking powder
- ½ teaspoon vanilla pulp, optional
- 1 pinch salt
- 30 grams (⅓ cup) baking cocoa
- 30 grams (2 tablespoons) chocolate drops, without sugar for sprinkling
Instructions
- Preheat oven to 350°F/175°C. Line a small square baking pan (at least 88 in/ 2020 cm) with baking paper or grease it.
- Melt the chocolate in a hot water bath or at low temperature in the microwave. Peel the avocados, remove the pit and weigh out about 200g of flesh.
- Mash the avocado to a fine purée. Add eggs, almond paste and erythritol and mix until homogeneous. Stir in the slightly cooled chocolate; add almonds, baking powder, vanilla, salt, and cocoa. Now stir just briefly until all the ingredients are mixed.
- Pour the dough into the prepared pan, smooth it out, sprinkle with chocolate drops and press them in lightly. Bake brownies for about 30-40 minutes, depending on height. They may still be moist and somewhat soft but, of course, should no longer be raw. Let cool completely before cutting. It is best to put them in the refrigerator as soon as they are lukewarm.
Notes
- For the preparation, use a larger food processor, which can be used to both mash the avocado and perform the other preparation steps. Alternatively, a food chopper or blender is suitable, and then a hand mixer or food processor for the dough.
- The avocados should weigh 170 grams, including pit and peel. For me, this resulted in a total of 200g puree.
- For sweetening, I recommend brown erythritol like this or this. You can also use xylitol or, even better, a mixture of ½ erythritol and ½ xylitol. Both have carbohydrates "on paper" but cannot be utilized and are not credited.
- The chocolate can be sweetened with xylitol, erythritol, or stevia, for example (this one or this one), or with just regular sugar.
- For the purely vegetable alternative, you need vegan (low carb) chocolate, of course. You replace the eggs like this: the purée of half a very ripe banana & 1 tablespoon of coconut, almond, canola or sunflower oil & ½ tablespoon of chickpea flour, soy flour or ground psyllium husks & 1 teaspoon of water.
- You can buy the almond paste ready-made or make it yourself.
Ingredient substitutions
Variations
Did I arouse your interest for this slightly different brownie recipe with my pictures? I hope you bake the vegan low carb avocado brownies very soon! If you are still skeptical, you can also look at my brownie collection. In addition to the classic homemade brownies, those with chocolate chip cookie dough, you will also find healthier alternatives - starting from the sweet potato brownies to the low carb ones.
Comments
No Comments