Deliciously chocolatey avocado brownies, sweetened with dates and maple syrup. Great for kids, vegans and anyone looking for a healthier chocolate treat.
I love this avocado chocolate brownie recipe. It's a great sneaky veg recipe - full of hidden avocado.
It contains much less sugar than a traditional brownie recipe - because it's sweetened with dates and maple syrup.
And these brownies are full of healthy fats as well - with avocado supplying most of the fat content (there's also oat milk).
What ingredients do you need to make avocado brownies?
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
Here's what you need to make them:
- 100g medjool dates
- 2 ripe avocados
- 200g spelt flour, or plain flour
- 130ml oat milk
- 1 teaspoon baking powder
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
- Pinch salt
- 100g vegan chocolate chips
How to make avocado chocolate brownies
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
1. Pre-heat the oven to 180°C (fan), 200°C, 400°F, gas mark 6. Grease a 20cm (8 inch) square cake tin and line with non-stick baking paper.
2. Roughly chop 100g medjool or soft dates and place in a food processor. Pulse until broken down.
3. Add the ripe avocado, 200g spelt flour, 130g oat milk, 1 teaspoon baking powder, 3 tablespoons cocoa powder, 3 tablespoons maple syrup and a pinch of salt. Pulse until well mixed together, stopping to scrape the sides down.
NB: If the mixture appears too dry add a little extra oat milk. If it's too wet add a little extra flour. The size of your avocados can affect the amount of flour you need.
4. Stir in 100g vegan chocolate chips.
5. Transfer the mixture to your prepared cake tin and bake for 35-40 minutes until firm to the touch.
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Avocado brownies
Ingredients
- 100 g medjool dates
- 2 ripe avocados
- 200 g spelt flour* or plain flour
- 130 ml oat milk
- 1 teaspoon baking powder
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
- Pinch salt
- 100 g vegan chocolate chips
Instructions
- Pre-heat the oven to 180°C (fan), 200°C, 400°F, gas mark 6. Grease a 20cm (8 inch) square cake tin and line with non-stick baking paper.
- Roughly chop 100g medjool or soft dates and place in a food processor. Pulse until broken down.
- Add the ripe avocado, 200g spelt flour*, 130g oat milk, 1 teaspoon baking powder, 3 tablespoons cocoa powder, 3 tablespoons maple syrup and a pinch of salt.
- Pulse until well mixed together, stopping to scrape the sides down.
- Stir in 100g vegan chocolate chips.
- Transfer the mixture to your prepared cake tin and bake for 35-40 minutes until firm to the touch.
Notes
Nutrition
Pin avocado brownies for later
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