These avocado brownies are so moist and delicious that it’s hard to believe they are good for you. But, they are full of good fats like butter, nuts and avocado. Valle loves to eat them for breakfast! I can tell she thinks she’s getting away with murder for eating brownies for breakfast! A smile knowing she’s getting a big serving of fat and protein to start her day! You can use coconut oil instead of butter and vegan chocolate if you are vegan. I used Xylitol in the powdered form but you could use real sugar or coconut sugar. Just make sure you don’t whip them too much or eat the whole plate in one sitting!
- 4 tbsp melted grass fed butter (or coconut oil)
- ½ cup dark chocolate chips (¼ for batter, ¼ for topping)
- 3 eggs
- 1 medium, ripe, hass avocado (1 ½ cup)
- 3 heaping tbsp unsweetened nut butter (such as almond, cashew or blend)
- 1 tsp baking soda
- ½ tsp salt (if your nut butter is salted omit or reduce)
- 1/3 cup Xylitol (or 1/3 cup coconut sugar)
- 1/2 heaping cup cacao powder (unsweetened cocoa powder)
- 1 tsp vanilla extract
Pre-heat oven to 350F (175C). Line a small baking dish with baking paper (I used a square glass pan).
Place butter or coconut oil in small sauce pan and heat slowly. Add ¼ cup of chocolate chips to the butter until just melted. Let cool for a few minutes.
Using a blender or food processor, add ALL remaining ingredients and blend until just smooth. A good indicator is when no more green avocado bits are present.
Spread evenly out into baking paper lined pan. Top with remaining ¼ cup chocolate chips.
Bake for 20-25 minutes or until top becomes slightly cracked and brownies are a deep brown color. Enjoy! Keep on counter in sealed container for up to one week.