Paleo Avocado Brownies

written by Annie on December 19, 2012 in Recipes with no comments

Yes, you read that correctly. Brownies. Made with avocado.
These brownies are Paleo! = grain free, dairy free, and refined-sugar free (I used semi-sweet chocolate chips which probably breaks the rules of Paleo so stick with unsweetened chocolate to make it cave man friendly). We are in the prime of baked goods season: holiday parties, gift bags, cookie exchanges – these brownies are the perfect alternative to traditional baked goods.

For extra points, use home grown avocados – thanks Mom! and homemade vanilla (will post about making vanilla soon!).

Strange, it looks just like…brownie batter! Where is the green hue from the avocados? Where is the butter?! It makes sense though to use avocado as a substitute to butter.
See the chart below for a nutritional comparison of butter to avocado – you might be surprised by the numbers!



I would definitely line your pan with foil or parchment paper – if they stuck to the pan as much as they stuck to the foil, I would have been cleaning all night!

Delicious!

Mm, they turned out great. Depending on your brownie taste. They are more on the fudgey side than cakey side, the oil from the avocados makes them really really moist, and the 3 eggs makes them rather dense. I took them to work to test on my coworkers and the response was “these are good! they don’t taste like avocado at all!!!”.

If you are curious to see what they taste like, try out a batch and let me know what you think :)

Paleo Avocado Brownies

Adapted from TGIPaleo

Ingredients
4 oz Unsweetened Chocolate, melted in 1 T Coconut Oil
3 Small Avocados (or 2 Large)
1/2 c Honey
3 Eggs
1/4 c Unsweetened Cocoa Powder
1 T Vanilla
1 T Coconut Flour
1 t Baking Soda
1/2 t Salt

Directions
Preheat oven to 350. Combine the dry ingredients in a large bowl. In a separate bowl whisk together the milk, pumpkin, honey, egg, and vanilla. Pour wet ingredients into the dry and stir to combine. Pour into a parchment lined 9×9 inch baking dish and bake for 35-40 minutes. Let cool before cutting into rectangles and store in refrigerator or freeze for later.