Avocado Raspberry Brownies are deliciously fudgy and decadent. Made with no flour, refined sugar or butter, they will satisfy your sweet tooth while nourishing your body. Made with almond flour, avocados and high quality dark chocolate, these brownies are a truly healthy and delicious treat that your family will love!
Chocolate lovers rejoice! These Avocado Raspberry Brownies are a seriously delicious decadent HEALTHY dessert that will blow your mind, especially if you are fond of dark chocolate, like me. Frozen raspberries are added to the brownie batter for an always winning combination of raspberries and chocolate in this fabulous dessert.
My family absolutely loves brownies but while I do respect people who believe that boxed brownies are the only rightful kind of brownies, I am always experimenting with healthy ingredients to produce great tasting fudgy brownies because that’s the only way good brownies should be: fudgy, ooey and gooey, at least in my opinion. No room for cakey brownies in our household, I’m afraid.
HOW TO MAKE BROWNIES HEALTHY?
The nice thing about brownies is that due to their extremely chocolatey nature, they are pretty forgiving and you can virtually “hide” anything healthy in them without anyone noticing. Zucchini, banana, sweet potato, black beans – the possibility are endless and somehow you always end up with moist brownies that don’t taste like any of these ingredients, although the texture and flavor profile may be different from the boxed Betty Crocker kind.
Making brownies with avocados produces a wonderfully fudgy and creamy brownie, almost like solidified ultra decadent chocolate mousse. I adore their texture and if you’re a dark chocolate lover, like me, you will also love them. The addition of raspberries inside the batter results in a fabulous chocolate dessert studded with juicy and tart raspberry jewels. Your kids will love these brownies and will never know that they are actually eating avocados that are high in fiber and healthy fats. I’d call this a parenting win!
Avocados: the avocados for this recipe should be very ripe and it’s ok if they start browning slightly.
Chocolate: I like good quality high cacao content chocolate to make these brownies. My favorite kind is Lindt or Charidelli around 70% cacao content. I don’t recommend using 100% cocoa chocolate for this recipe as it will produce brownies that are super intense and not sweet.
Raspberries: frozen raspberries will work the best as they hold their form and won’t fall apart easily during baking. Plus, frozen raspberries are picked and frozen when they are in season which means that, unlike fresh raspberries at a supermarket, they are always ripe and sweet.
Almond flour: you can use blanched almond flour or almond meal for this recipe. I would not substitute almond flour with coconut flour in this brownie recipe.
HOW TO MAKE AVOCADO RASPBERRY BROWNIES
- You will start by blending the avocados in a food processor until completely smooth, adding melted chocolate & maple syrup to the blended avocado and give it another whiz. This process produces a wonderfully creamy, healthy chocolate mousse that’s perfect on its own and if I wasn’t on a mission to create brownies, I would have probably eaten the entire content of the food processor bowl all by myself.
- Once you have your delicious avocado chocolate mousse, you will lightly whisk the eggs, pour in the avocado-chocolate mousse, vanilla ad all the dry ingredients. Stir with a silicon or wooden spatula until all ingredients are incorporated and the batter is chocolatey and smooth.
- Finally, add frozen raspberries and chocolate pieces and gently fold them in so they’re distributed evenly in the batter. Then, you will pour the batter in the prepared pan, smooth out the surface and bake for about 30 minutes. Tip: Make sure to not overbake these brownies or they may become cakey and lose their wonderful creamy texture.
- To add even more fudgy goodness to these brownies, I suggest topping it with fudgy chocolate icing. To make the icing you will melt more chocolate with coconut oil (or butter), cocoa powder and maple syrup and pour it over the fully cooled brownies. It will be very soft. At this time, you can decorate the top of the brownies with some shaved chocolate and/or fresh raspberries, although that’s totally optional.
- Stick the brownies in the fridge for at least 1 hour for the icing to set and bring back to room temperature before cutting and serving (if you can manage waiting this long).
HOW TO SERVE RASPBERRY BROWNIES
These brownies are perfectly delicious on their own but for an extra indulgent dessert, I like serving mine with some whipped coconut cream and more fresh raspberries. It’s a perfect healthy treat with my afternoon tea!
To freeze, wrap individual brownie bars in plastic wrap or place the bars in a freezer safe container in a single layer. Thaw at room temperature counter before eating. They will stay fresh in the freezer up to 3 months.Print
2 medium ripe avocados
½ cup coconut sugar
2 tbsp maple syrup or honey
2 tsp vanilla extract
2 large eggs
½ cup almond flour
4 oz dark baking chocolate, broken into pieces (or chocolate chips or chunks), melted
½ cup cacao or unsweetened cocoa powder
½ cup frozen raspberries
¼ cup dark chocolate chunks or chips (I like chopped up chocolate)
Chocolate fudge icing:
¼ cup refined coconut oil (virgin will work, too but you might taste coconut) or butter
2 oz dark chocolate chips or chocolate broken into pieces
¼ cup unsweetened cocoa powder
¼ cup maple syrup or other sweetener of choice
- Preheat oven to 350 degrees. Line a brownie pan (mine is 8x12in) or an 8x8in baking tray with parchment paper.
- Use the food processor to pulse avocado until creamy. Add melted chocolate, maple syrup or honey and process until the mixture looks like chocolate mousse (it tastes like it, too!)
- In a bowl, whisk the eggs lightly and add the avocado-chocolate mixture. Whisk together until smooth. Add cocoa powder, coconut sugar, almond flour and vanilla and stir together until combined. Don’t overmix! Stir in chocolate chunks or chips and 2/3 of the frozen raspberries.
- Pour the thick batter into the prepared brownie pan. Smooth the surface if needed. Press the remaining raspberries into the batter evenly. Bake for about 30-35 minutes (see note below) until set. Don’t overbake or the brownies won’t be fudgy. Lay the pan on a cooling rack.
- In the meantime, prepare chocolate fudge icing. Combine all ingredients in a small saucepan until melted and smooth. Pour over the cooled brownies and leave to cool for about 15 minutes. At this point you can decorate the top of the brownies with shaved chocolate, if desired. Place the pan in the fridge for a couple hours (1h minimum) to set.
- Bring to room temperature and cut into squares. Serve with fresh raspberries and whipped coconut cream (optional).
The sweetness of these brownies will depend on the cocoa content in the chocolate you’re using. I used 53% cocoa chocolate chunks for the batter and 60% cocoa chocolate bar for the icing.
If you are using an 8×8 pan or if your avocados are large, you may want to bake these brownies a little bit longer to make sure they’re not raw in the middle. I like my brownies a little flatter, which is why I use a rectangular brownie pan.
- Method: baking
- Cuisine: American
Keywords: healthy brownies, avocado brownies, brownies, healthy dessert, flourless brownies, paleo brownies