These avocado brownies are a family favourite. They never last more than two days. Considering this recipe makes 16, that’s a lot of brownies per person. It’s also (apart from guacamole) the only way Logan and Kaia will eat avocado. I have tried from day 1 of their weaning journey to get them to like it. I exposed it to them regularly, but they just don’t like it. As an avid avocado fan, this is devastating. 

I copied this recipe from somewhere online and cannot remember where, so am unable to credit them. If anyone knows the original creator, please let me know. I have adapted it slightly for my own personal taste.

Considering that I am a terrible baker, these come out right every time, they’re super easy. 

These taste bombs are a fantastic low sugar alternative to regular brownies.

I make them with Sainsbury’s free from flour and chocolate buttons. Aldi organic extra virgin coconut oil and pure cacao powder. 

INGREDIENTS
1 ripe avocado mashed (medium sized)
1/4 cup extra virgin coconut oil melted (microwave approx. 30secs) 
1 large egg lightly beaten 
1/2 cup maple syrup 
1tsp vanilla extract 
3/4 cup cacao powder 
1/2tsp pink himalayan salt (sea salt is fine) 
1/4 cup flour 
2 x 25g chocolate buttons 
Handful of chopped hazelnuts (optional) 

METHOD 
Preheat fan oven to 180c. 
Mix all the wet ingredients in a bowl. 
Mix all dry ingredients in a bowl. 
Add the dry ingredients into the wet. Mix until a batter forms. 
Add hazelnuts and chocolate buttons and give it a quick stir. 
Line a 8×8 tray with greaseproof paper. 
Spoon in the brownie mix and smooth out so it’s even. 
Bake for 30-35 mins or until a knife comes out clean.

Cool and cut into 16 squares. 

Eat. Enjoy