These flourless brownies are seriously delicious, only take about 15 minutes to prep (faster if you don’t stand around licking the spoon like I did… no raw egg, so why not?) and feature some rockstar ingredients. Are you ready for this? Almond butter and avocado.
Yep, totally flourless brownies that include two of my favorite things, with a double chocolate twist from cocoa and chocolate chips.
The finished product is a brownie with that must-have delicate crispness on the top and sides and a dense and chocolate-y chewy center. I couldn’t eat just one, I may have cleaned off half the batch in a day. The only tweak I’ll experiment with next time is adding some strong black coffee. Enjoy!
P.S. These are also vegan (depending on the type of chocolate chips you buy) so everyone can enjoy.
- 1 cup almond butter
- 1 cup mashed avocado
- 1/3 cup cocoa
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 cup chocolate chips
- Coconut oil, for greasing pan
- Preheat the oven to 325°F. Grease an 8" x 8" cake pan with coconut oil, set aside.
- In a food processor, or with a mixer, or by hand, combine the first six ingredients. Then stir in the chocolate chips, and transfer to the pan. Level out the batter (will be very thick and sticky) with the back of a spoon, edging it into the corners and smoothing the surface.
- Bake in the preheated oven for 30 minutes, then remove and allow to cool to room temperature before slicing and serving.