Avocado Brownies with Raspberries

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5 from 4 votes

Avocado Brownies with Raspberries

These healthy Avocado Raspberry Brownies are flourless, gluten-free, packed with fiber and absolutely decadent.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings: bars

Calories: 327kcal

Author: Agnieszka

Ingredients

2 medium ripe avocados
½ cup coconut sugar
2 tablespoon maple syrup or honey
2 teaspoon 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

Instructions

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 ⅔ 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).

Notes

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 8x8 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.

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