Vegan Avocado Brownies
Vegan Avocado Brownies- avocado replaces oil for a rich chocolate brownie that’s packed full of healthy fats. Refined sugar-free + less than 10 ingredients to make!
Mondays should be synonymous with brownies, don’t you think?
It always helps to have something to look forward to at the beginning of the week and I can’t think of anything more exciting than chocolate. Especially when it’s baked into a fudgy nutritious brownie.
I know those two words sound like they shouldn’t go together but I promise these are some of the most nutrient-dense brownies you can find.
They’re made from a combo of sprouted whole grain spelt flour, avocado, coconut sugar, pure maple syrup and Silk’s protein-packed Organic Soymilk. So we’ve got fiber, healthy fats, vitamins, minerals and protein. Pretty much everything you need. In a nutshell, you could eat these brownies as a meal and be just fine.
I’m only kidding. Kind of.
The beauty of these brownies is that they require minimal ingredients and effort to make. You simply combine the wet ingredients into a blender (to assure the avocado is nice and smooth) then stir those in with the dry.
The recipe was inspired by Ali’s Vegan Brownies which calls for oil in addition to the avocado but I wanted to experiment to see if I could make them without the oil. The result was a little more on the cake side but still fudgy enough to satisfy a craving.
If you don’t have spelt flour, white whole wheat flour will also work in it’s place. I haven’t tried making them with gluten-flours but you should be able to substitute your favorite all-purpose GF flour with similar results!
Vegan Avocado Brownies
Yield: 9 servings
Prep Time: 10
Cook Time: 20
Total Time: 30
- 1/2 medium ripe avocado (about 1/2 cup mashed)
- 1 cup + 2 tablespoons Silk Organic Soymilk Unsweetened*
- 1/4 cup pure maple syrup
- 1/2 cup coconut sugar**
- 1 cup sprouted whole grain spelt flour***
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Preheat the oven to 350°F then lightly grease an 8 x 8″ baking dish.
In a blender, combine the avocado, soymilk, maple syrup and coconut sugar. Blend for about 15-20 seconds, until smooth.
In a large bowl, combine the spelt flour, cocoa powder, baking soda and salt then stir together. Pour the wet ingredients in the blender into the bowl with the dry. Add the chocolate chips and stir together until combined. Sprinkle a handful of chocolate chips on top then bake in the oven for 15-20 minutes, until set. You should be able to stick a fork in the center and have it come out clean. Allow to cool for at least 15 minutes before serving.
Click Here for Nutrition Facts
Nutrition Facts are for 1/9th of recipe.
*If you’d like to make these soy-free, you can sub any of Silk’s other plant-based milks, like Almondmilk, Cashewmilk or Coconutmilk.
**Organic brown sugar will also work but then they won’t be refined sugar-free.
***You can sub white whole wheat flour with similar results. I haven’t tried GF AP flour but that should also work.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This post was created in partnership with Silk. As always, all opinions and text are my own. For a free coupon and more, click here!
Oh me oh my…. these avo brownies look so fudgy and delicious!! Avocado is the perfect thing to use to get that creamy batter :)
Try this recipe. It’s really good. I used 1/2 cup spelt flour and 1/2 cup of oat flour (ground oats). Next time I might flavor the plant milk with instant coffee as coffee brings out the chocolate flavor. So now I have two fave vegan brownie recipes: this and a chickpea brownie recipe that sounds weird but is quite delicious. It’s more fudgie than this but sometimes I like a more cakey brownie and this avocado recipe is cakey/fudgie.
Do I have to use a blender ?
You could mash the avocado by hand or use a hand mixer but to evenly incorporate the avocado a blender works best!
I’m dyyyying to try these! They look like they have amazing texture and that gooey chocolate is driving me berzerk! Please tell me I can have these for breakfast… I have plenty of avocados and no reason not to!
I’ve seen avocado in brownies before, but never actually done it! You’ve managed to take one of the most unhealthy desserts and make it healthy, nicely done!
mmmm… it’s only 8:00am, but I could so go for a chocolate avocado brownie right now.
Brownies for breakfast is totally acceptable. ;)
OK. I’m having a little mini-chocolate meltdown over here after seeing all of those pictures!!! I’ve pinned your recipe for later–I’m definitely going to have to try these!
Thanks Jamie! Hope you enjoy them!
Annnnnd I’m running out to get spelt flour now! I soooo need these beauties in my Monday! They look incredible and I love that they’re good for me too :)
I love love love that soy milk! Honestly one of my favorite brands. And this recipe looks fabulous- love the avocado and the minimalist ingredients list :) Pinning!
It’s my favorite too! Thanks Medha!
Andddd now I’m dying for a brownie!! haha Brownies are always a good thing and these look fantastic! I made brownies with avocado a longgg time ago … time to whip up some more!
I wish I would have tried it sooner!
I will make this recipe tonight. I was wondering about the size of the avocado. I presume that it’s half of a large avocado. Will let you know how it turned out. Thanks for the recipe.
Hi Sheri! Thanks for pointing that out. My avocado was on the larger side. I hope you enjoy them! :)
Thanks, Sarah. I thinking about making another batch with walnuts.
I looove all the variations on brownies! One can have their cake and eat it too.. ! They can be rich, and not so healthy or they can be over the top healthy! OMGeee and they’re all soooo good! I love the versatility of chocolate. These look so rich and decadent, Sarah! So good to see USDA Organic on that silk carton :D . I’ll eat these as a meal! :D
I crave chocolate in a big way every single day, so if I can indulge AND feel good about it, I’m down. These look so incredibly delicious and I’m in need of that stack right now!
It really is the best of both worlds! :)
Mmmm, brownies made with avocado & a short, simple ingredient list? What’s not to love?! These brownies look delicious :)
Do you know if I can substitute the soymilk with the new Silk Protein and Nutmilk? I am trying the 2g sugar one and love it.
Hey Stacy! I think that would be fine. I hope you enjoy them! :)
You can also use unsweetened apple sauce instead of oil. It also works in zucchini bread recipes.
These look great and I’m going to try them. But chocolate chips do have refined white sugar in them, so I’m going to leave them out and put in nuts or raisins or both instead. (Or have you found a brand of chocolate chips that don’t have refined white sugar? If so, do share the brand!)
Hi Debbie! I believe King Arthur Flour makes sugar-free chocolate chips.
Thanks, Sarah. Because Malitol is an artifically produced sweetener, I’m not crazy about using it. But I’ve done a little research myself, and found some sweetened with Stevia (which I grow in my garden) and some that use agave. So those are also alternatives. Thanks again for posting this recipe; I’m trying it out tonight! :)
Just curious – will the Silk coconut milk and coconut flour work as substitutes?
Hi Susann! The Silk coconut milk will be fine to substitute but coconut flour will yield a completely different result. It absorbs moisture more than any other flour and usually requires a lot of eggs for baking purposes. I would not recommend you substitute with it. Oat flour might work though!
I made these according to the recipe the first time and they were pretty good, a little too rich for my taste. The second time I added some vanilla extract and I used a whole large avocado. This really topped it off well. I have already shared this recipe with several friends. I love this recipe and will never go back to box brownies!
I also used coconut flour and that made it super moist and a little flaky, still irresistible!
I’m so glad to hear that they work with coconut flour! Thanks for the feedback, Allie!
How much coconut flour did you use in replace of the flour listed in the recipe?
Pingback: Vagan Brownies……Yes, You Read that Right! – Mrs. Chelsey Croft
Made these last night and my husband won’t stop eating them! Looking forward to trying them with nuts next time. Thank you for the recipe!
Woo hoo! So happy to hear that. Thanks Debbie! :)
These turned out great! I substituted almond milk for the soy milk and added a teaspoon of vanilla. Also made a peanut butter frosting. Yummy!
Oh that PB frosting sounds like the best idea ever! :)
Recipe looks great, I need an allergy free recipe for an event. How long will these last from baking?
Hi Cher! They will last up to 3 days but I would recommend making them no more than 24hrs prior for best results. :)
Excellent!!! Everybody loved these brownies. Exactly what I looked for, thank you! :)
I’m so happy to hear that! Thank you! :)
My whole family loved these brownies!
Yay! Thanks for the feedback, Taylor!
I made this and it was AWESOME!
I substituted almond milk, plain white sugar, and AP flour. I also added walnuts. Using a convection oven at 325 degrees, they baked in about 35 minutes
So glad they turned out well for you! Thanks for the feedback!
Pingback: What I eat in a day – Daisy Winter
this recipe looks great. I would love to try this weekend.
just curious, I wanna substitute maple into honey ? do you think, this could work it out or not.
thanks a bunch
Yes! You can use honey. You may need to melt it a bit first so that it’s thin enough to blend. I hope that helps!
These are amazing! I used GF flour, doubled the recipe and used light brown sugar. So yummy and fluffy. Thanks for this!
I also didn’t have any chocolate chips so I skipped them and they were still chocolately and delicious.
I just made these brownies I swear they taste better than the non vegan brownies. also its really easy to make. thanks so much for this amazing recipe.
I’m so glad you liked them, Sophia! Thank you!
I made these brownies yesterday for my husband’s birthday and they are incredible! The best vegan brownie recipe I have tried so far. I used white whole wheat flour, date sugar, date paste and raw cacao. My avocado was small, so I used the whole thing. I did have to bake it for about 15 minutes longer. Husband raved about it and insisted to keep the recipe. I can’t wait to bring some to the next community garden potluck and share with omni neighbors! Thank you so much for the fab recipe!
I’m so happy to hear that, Chen! Thank you!
Bomb! These came out so good, I had to force myself to stop after two (generous) pieces. I used AP flour, substituted date crystals for coconut sugar and baked them for about 25 minutes. My avocado was about to turn, so I used half for the recipe and froze the other half. I know exactly what I’m going to do with that frozen half after this pan of brownies is gone…make another pan!
Thank you for the review, Ivy!
What is AP flour?
all purpose flour…just like a standard white flour. :)
I usually fail at making vegan brownies the right flavor and texture but these blew my mind! I substituted the flour for almond flour and added walnuts with the chocolate chips and they turned out great. It just took more time to cook and my mom who usually does not eat my vegan treats loved them! They literally remind of the entenmann’s brownie bites I used to eat as a kid
Wow, I’m thrilled to hear they work with almond flour! Thank you for the feedback, Michel!
Hi, so I made these but they didn’t rise at all and we’re completely raw in the middle and just tasted like avocado. I followed the recipe exactly, and even baked them for an extra 20 minutes. When I blended the wet mixture though, the result had an odd texture that was almost thick and gooey. I’m not quite sure what I did wrong but was the texture supposed to be like that? Thanks!
Sorry you didn’t have good results, Scarlet. It’s possible your avocado was too large and it caused it to overpower the chocolate and make it too mushy. Did you measure out 1/2 cup?
If you followed the recipe exactly and didn’t change out any ingredients (like gluten-free AP instead of spelt) then I’m not sure what else it could have been.
Mine rose well. In fact, they’re probably the thickest brownie I’ve ever made and that made me happy.
can I also use stevia instead of coconut sugar ?
I’m sorry- I’ve never baked with stevia so I’m not sure how to advise you on this. Please let us know if you give it a try!
Just made these, taste pretty good, dry and moist at the same time. I used coconut flour ( not knowing that it absorbs more liquid..will never use again) but having used a whole avocado I think saved me.
Will make again using reg flour, thanks for the recipe!
Hi Darcy, I appreciate you taking the time to write a review and let others know that coconut flour doesn’t work well. I certainly would not have suggested you use coconut flour and while I don’t think leaving a 3-star rating is fair, at least it draws attention to how not change the recipe.
Seriously SO DELICIOUS! My boyfriend and my mom loved these to the point they asked me to bag some up for friends to try! These are totally on the “rotation list” as we call it- thank you!
I love that! Thank you for the review, Elisabeth!
This is my new go to brownie recipes. I’m amazed. Texture is great it’s also not too sweet (depend on amount of chocolate chips) and don’t feel guilty having this for breakfast lol.
Thank you for the review, Diana! We eat them for breakfast too. :)
This was a bit addicting. A Bonus you can like the spoon.Two thumbs up.Thanks for sharing.
These were hands down the best brownies I have ever made. Very delicious :)
Loved these brownies. Made them twice already. Thank you for your recipes.
I made it and forgot to add brown sugar but it still came out super tasty. I find it so amazing how you can make something so good the healthy alternative way. I can’t imagine how good they would have been if I added the brown sugar
Pingback: 25 Delicious Avocado Recipes - Crunchy Creamy Sweet
Pingback: Q. Do you speak vegan here? A. An Avocado Avalanche – Good Looking Good Cooking
tried an avocado brownie for the first time at a coffee shop near me and FELL IN LOVE. searched this recipe the next day and just made these and they are sooooo amazing!! literally the best texture brownie ive ever had and the gooey chocolate chips are the perfect touch. I cant stop eating them!
I just made these making sure to follow the recipe to a t!
They smell wonderful and look beautiful, but they taste awful. All I can taste is avocado. They taste savoury. Definetly won’t repeat this recipe again :( sorry!
Sorry to hear you didn’t like them, Niki! It’s possible that your avocado was too large. If you use too much it can overpower the flavor. Adding more sugar is also another way to mask the flavor if you are really sensitive to it.
Just tried the recipe. It’s absolutely amazing. Used Silk Almond Unsweetened Milk instead and was perfect as well. So chocolaty and chewy. Definitely what I was looking for. Thank you for this amazing and simple recipe.
So glad you enjoyed it! Thank you for the review. :)
Would this work with coconut or almond flour instead?
Hi Sasha! I haven’t tried it with almond flour so I can’t say for sure. Let me know if you give it a try!
These are very tasty! I used more than a tablespoon of stevia liquid instead of the maple syrup and coconut sugar. Of course it doesn’t taste AS rich, but still very good, especially with some chopped up fruit :)
Oh, a bit more than a tablespoon of stevia liquid is for this recipe DOUBLED.
It was literally amazing!!!! So moist and delicious, not too sweet…Thank you for thIs wondering recipe! I’m gonna make recipe for everyone!
These brownies are amazing, even more so, when you consider how healthy they are. I subbed Splenda brown sugar and I’m now making them for the second time. Thanks!!!
Oh my goodness these turned out absolutely amazing, like a cross between chocolate cake and a Cosmic Brownie, so good. They were raw and gooey in the middle after 20 minutes so I baked them for another 15 mins and chilled them and they turned out fantastic, I’ll definitely be making these again!
I made these today since I have several fully vegan co-workers and they turned out great! I used 1 cup of maple syrup vs. the 1/4 cup suggested and made a more gooey brownie and also slightly taller. So happy I was able to fi d this recipe and it was enjoyed by all!
Well, I loosely used this recipe so don’t go by me. Glad to try it but I tried Cacao instead, added 1 tbsp of White vinegar to simulate buttermilk. Totally did not need that. It weirded out the chocolate. I don’t like the taste of avocado but was hoping the sweet and chocolate would hide it. No, not at all. Used maple syrup, Not Sweet. Then added coconut sugar. Not Sweet. Then added Date Paste Barely Sweet. I am not for dark chocolate either but I had all of the ingredients and really wanted that cake like bite in some kind of dessert. Epic Fail for my taste buds. So really follow the recipe, don’t ad lib. Totally different baking that the SAD way. I was trying to hold on to the old ways. Hope it’s good to you but I doubt it will be sweet enough so be sure to taste for sweetness as you go.
Hey Margie! I’m sorry the brownies didn’t turn out as you had hoped. I just want to ask politely that you please not leave a rating if you didn’t follow the recipe as written. It deters others from trying to make it. Of course you are welcome to share your experience and tips and I appreciate you doing so. Thank you!
Pingback: Baking Substitutions: Butter & Oil – Wholesome Chickpea
I made your recipe and I love it. I found your recipe right after a baking disaster a day before my birthday. Your recipe saved my birthday cake celebrating in France.
I just did a little additions, I added 1 tbs of @savoramorita Xocolatl and I baked the mix in a ready to bake Pate Brisse that I had in my refrigerator.
It turn out like a chocolate tarta, topped with 1/2 cup of dry framboise and strawberries hydrated in 2 tbs of Cremeux de Violette.
Official birthday cake! Now I am back in USA, ready to bake again.
I am so happy to hear that. Hope you had a happy birthday, Georgina!
These look absolutely amazing! I can’t wait to give them a try. I was wondering could I use stevia or add more maple syrup instead of coconut sugar or brown sugar? as I don’t have any. So glad to have found your delicious recipes :)
Hi Katherine! I’m not familiar with stevia so I can’t offer any advice on that. Maple syrup would taste good but I’m not sure if the texture would be the same. I can’t guarantee it but it’s certainly worth a try!
I replaced the flour for homemade oatmeal flour and the soy milk for homemade oatmeal milk. And used just 1/2 cup of regular sugar instead of the maple syrup and coconut sugar. And it worked PERFECTLY.
Also I added a pinch of instant coffee, a drizzle of vanilla extract and a few turns of ground black pepper. Really boost the chocolaty flavor.
Definitely trying it again soon.
Would love to try this recipe, but before i do… how do you store this? I read somewhere in an airtight container, seperated by wax paper for up to 3 days. But in the fridge or at room temperature?? Thanks :)
It’s up to you whether you’d like to store them in the refrigerator or not. I usually store them at room temp bc we eat them within a few days. But if you need them to last longer then I would recommend refrigerating them. I hope that helps!
Hi, do you have this recipe in grams too?
What if I don’t have maple syrup? Is there anything I can use instead?
I guess it depends on what you have that you want to use…honey might work but the texture of most honey is much thicker than maple syrup which could change the texture. Agave nectar would likely be the closest substitute.
I made these brownies, and they were very good! Not the best brownies I’ve ever eaten, but really not bad. I made this recipe without cups, I concerten them to grams, but that was difficult because different websitebezoek showde different grams. Maybe I made a few mistakes, but it tastend good!
I asked my husband to make your recipe for my birthday dessert and they turned out as delicious as I’d hoped! He followed the recipe ingredient-wise but needed to bake them 5 extra minutes. I sure cannot taste the avocado. They are moist, fudgy and amazing. I will make again!
So happy to hear that! Hope you had a great birthday! :)
Pingback: Make-It-Yourself Date Night Dinners – Life of the Porcelain Doll
I used shredded coconut, a mix of maple and agave, and cocoa nibs for chocolate chips. I absolutely will try this recipe again, it’s so simple!
These have become my go to brownie recipe because they’re so fudgy and delicious. With added walnuts of course ❤️
I’m a walnut fan too! Thanks for the review, Kaylie! :)
I just made these but I used stevia instead of sugar and 1/3 cup of a home made rice coconut flour and 1/3 cup or chocolate Vega protien powder. And instead of chocolate chips I used vegan chocolate cover cranberries. Im finding I have to bake it longer though it was a bit gooey after 20 minutes still. And next time I might leave out the cranberries.
This brownie is amazing, sooo tasty, thanks for sharing this recipe!
I don’t have spelt flour so I used 3/4 cup of oat flour + 1/4 almond flour, and I don’t have marple syrup and I used the same amount of molasses! It worked really well!
I didn’t have chocolate chips so I guess my brownies weren’t as fudgy as they’re supposed to be, but they were still tasty and moist and a great chocolate fix. I used walnuts to make them more interesting. They weren’t sweet enough for my very sweet tooth (even though I used sweetened almond milk) but my mum likes it that way so it depends of everyone’s taste – and it’s healthier like that too!
Just wanted to say, since I saw that some people had used too much avocado: it would probably be easier if you put how much avocado is needed in grams as well as in cups. Avocadoes can be small or large, and 1/2 cup of avo is different if it’s pureed or in cubes, and it’s also not easy to measure. It would be more precise in grams.
Anyway, it was my first time using avocado in baking and I’m very impressed by the results! Thank you for the recipe!
Thanks for the tip, Charlotte! I will make a note that the avocado should be mashed to fill 1/2 cup. Honestly if there’s a little more or less it shouldn’t change the recipe too much. I think the problem might be the avocado itself might have tasted strange (as some of them do if they’re not ripe enough or over ripe) or some people might just more sensitive to the taste than others. I’ve found with most of my recipes that it’s impossible to please everyone!
I loved these brownies, so tasty. Only a question: can I freeze them?
I haven’t tried so I’m not sure but it seems like it would work. Please let us know if you try it!
I was able to freeze them
Tried these the other night.
Didn’t add maple syrup. And omitted chocolate chips because I’m lactose intolerant. Used almond milk instead and sugar instead of coconut sugar.
Flavour was great.
I just found that my batter wasn’t as thick as I thought it would be before I baked it. I cooked it for 30 minutes still a little to moist like it didn’t cook through.
Going to attempt again and see what happens.
These brownies are amazing! They come out perfect every time and everyone (including really picky ones) likes them! I’ve made them countless time couldn’t recommend more
Pingback: Avocado desserts are creamy and delicious treats | Well+Good
Pingback: How to use avocados to make your favorite desserts so much healthier – Supreme Health And Fitness Hub
Pingback: How to use avocados to make your favorite desserts so much healthier – Pretty Little Things
I’ve tried it for baby’s 1 birthday party
Although I’ve worked w what I had at home:
Coconut flour, banana so less Maple and less coconut sugar, I’ve also so added some coconut flakes and didn’t have chocolate chips so I’ve covered it w homemade melted vegan chocolate ( coconut oil , cacao powder and maple.)
It’s basically allergy risk free ( you can tweak the recipe for your needs)
Super easy to make (and I don’t bake ..)
Came out fluffy and amazing!
Caught grown ups and kids by surprise when they’ve learned what’s inside .
I’m making it again (for the grown up party this time:) tonight.
This is great recipe
Hi! I know this is an old recipe but I made it today. Had to make some subs based on what I had one hand:
Subbed AP flour for spelt flour
Subbed half the coconut sugar for applesauce and the other half with organic cane sugar
Doubled the recipe.
they are quite fudgey and delicious, no way anyone could tell there was avocado in it.
My only complaint is that it took over an HOUR to bake in a 350° Convention oven to get 3/4 of the way set, then I upped the temp to 375° & it took another 20. This could be my oven or the fact I doubled it, but just be aware of you are short on time: baking times may vary.
Pingback: 5 fab foods for healthy weight gain – Daisy Winter
Delicious and healthy recipe! Loved it!
Just one doubt: is it normal that the inside of the brownie remains a little bit wet and very very soft? I baked them for 35 mins, so I suppose it is due to the avocado, am I right?
No they shouldn’t be wet in the middle. They should look like they do in my photos. It’s possible that you used too large of an avocado or maybe your baking soda was bad?
Hello I have question, how much is that cup?
I´m from Austria we use metric not cups, and I know uk and us cups are different so how much is it?
Kind regares niña ;))
So amazing! Used unstweened vanilla almond milk and bobs red mill 1 to 1 gluten free flour instead and they turned out amazing! Like a lot of comments said, baking time was closer to an hour than 20 minutes but well worth the wait :)
Made this today and oh my, they taste like the most delicious chocolate cake ever! I baked them for 20 minutes so they are a little cakey, next time I will do two minutes less so they are decadent and fudgey. Thank you so much for this amazing recipe!
Camryn & I made these for Father’s Day for David. He had requested brownies with walnuts so we added walnuts. I used almond milk. That was my only substitute but I ended up baking them 10 minutes longer than advised because every time I put a tooth pick in they came out sticky. I ended up taking them out after 30 minutes and letting them sit a few hours. They are delicious! Especially with some vanilla ice cream. Thanks for the tasty recipe!
Hello, instead of maple seroup would agave or honey work?
Thank u so much
Im trying it this weekend!!
Yes that should work!
Pingback: 6 Vegan Dessert Hacks | Dafero
I normally dont really leave comments, however, I had to with this recipe. It blows my mind to see some of the comments that people write, which is probably why I don’t comment. If u have nothing nice to say, dont say it! Follow the recipe or ask questions before you substitute the whole recipe and say you wont make again or didn’t turn out right. Makes no sense. Anyway, the only thing I didnt have was Soymilk. I had reduced sugar vanilla Almond Milk, so I used that. This recipe was AMAZING!!!! I’m single and I been dabbling into new healthy baking. I was going to bring this work but it was so good it never made it there. I am about to make so I can bring to work this time. This is now my go to recipe when I need a chocolate fix. Great job with this recipe ABSOLUTELY DELICIOUS!
Thanks Carrie! So glad you liked it and THANK YOU for the review :)
I’ve never made avocado brownies and these exceeded expectations. I added walnuts and used date syrup because that’s what I had, so idk if that is to blame for why mine took ~30 minutes to bake. They aren’t too sweet so I don’t feel like complete trash after eating them. Definitely give this recipe a try!
These brownies were fantastic! The recipe was quick and quick and simple to make. The actual cake mixture was perfect in moistness and flavour, and baked quite well. I added 100% cacao chips, which honestly, took it way over the top in richness, so next time I think I’ll just incorporate some walnuts instead !!
Made this recipe using a low carb (diabetic friendly) sugar substitute and self raising flower + walnuts for some crunch. Turned out great! Lighter option but definitely satisfying my chocolate cravings! Only problem is there’s only one piece left at the moment…
I made this recipe using egg replacer, I combined Spelt Flour, Oat Flour and Almond Flour. I used Monk Fruit and Mej0ol Date, because that`s what I had on hand and I used a little less Maple Syrup. I tell you they were amazing.
They probably would have been even better if I had added the required amount of sweeteners. I WILL BE MAKING THESE AGAIN AND AGAIN!!!! THANK YOU FOR SHARING THIS AWESOME RECIPE.
I make a lot of brownies and one bite of this batch and I already knew these were seriously the best I have ever had!!! I was skeptical because of there being no oil but wowwww they were so fudgy and delicious without being too sweet!! So chocolatey and perfect thank you these are my new go-to. I added almond and vanilla extract, subbed some honey for the maple, and used 1/2 date sugar and 1/2 of the coconut palm sugar. Also I underbaked them slightly and let them set in the fridge overnight–HEAVEN! :)
Pingback: Mocha Avocado Chocolate Pudding – Emilie Eats