Gluten Free Avocado Brownies

If you Google the benefits of avocado, the results are numerous. But ever since I found out that I can use avocados for healthy desserts and baked goods, my quarantine baking sessions and the follow-up taste testings have been less guilty. Or at least I would like to think that way.

And a great addition to these brownies is the usage of Swerve. You all know from my Low Carb Zero Sugar Besan Laddoo post that I fell in love with the sugar replacement product. So I decided to use that in this recipe and as usual the final product did not disappoint.

Start by preheating the oven to 325oF. Use a potato masher or a fork to mash 2 medium ripe avocados.

Add two eggs to the mashed avocados. Using an egg beater, beat it well until combined.

Add 3/4 cup of sugar. I used SWERVE — sugarless sugar replacement. Add 1 cup of unsweetened Cacao Powder. Use an egg beater to mix well.

Add 1/4 cup of any nut butter. I used peanut butter. A dash of vanilla extract, 1 tsp baking powder, and a pinch of salt. Mix well.

You should get above consistency.

This is optional. You can add chocolate chunks, chocolate chips, walnuts etc. I love adding dark chocolate chunks to brownies or cookies.

Give the chocolate bar a rough chop.

Add it to the brownie mix. Use a spatula to fold it in.

Line a baking dish with parchment paper. I used 9" x 9" baking dish. Add the brownie mix into the pan. Bake at 325oF for 45 minutes. You know the drill — stick a toothpick into the center of the pan to see if it comes clean.

Allow it to cool completely. I mean completely. I left it alone and out of my sight for 1 good hour. This is to ensure I do not taste test for no reason.

Dust with matcha powder for some color.

Extremely fudgy. Mildly sweetened. OAO approved.

Easiest healthiest brownies I have ever made. You can go ahead and freeze these for up to 4 months. We decided to do that after having 1–2 squares. Let me know in the comment box below your quarantine baking suggestions :)

Holy Guacamole,

A, Ben