Flourless Avocado Brownies

Original

2 large eggs
1 medium, ripe, hass avocado (34- 1 cup)
3 tbsp melted ghee (butter or coconut oil)
2-4 tbsp unsweetened almond butter (or sunflower seed butter for nut free)
12 tsp baking soda
14 tsp salt (if your nut butter is salted omit or reduce)
13 cup Swerve (erythritol) or preferred granulated sweetener (coconut palm, maple sugar etc)
13 cup cacao powder
12 tsp vanilla extract
  • Pre-heat oven to 175℃.
  • Line a small baking dish (I used a 5x7 Pyrex) with parchment paper.
  • In the bowl of your blender or food processor combine all of the ingredients.
  • Blend om medium, low power until just smooth. No more than 30 seconds.
  • Use a spatula to transfer the batter into the baking dish and smooth it out evenly.
  • Top with fun things if you wish. I’m partial to cacao nibs.
  • Bake for 25 minutes. If you’re using a metal baking dish it could be less time. Check it after 20 minutes. It’s done when the top begins to crack and it has turned a deep brown color. The top will be slightly soft but dry to the touch.
  • Remove from the oven and let it cool for 15 minutes before handling.

TROUBLESHOOTING:

  • DO NOT OVER MIX! I actually made this mistake once. I made an extra large batch and blended it wayyyyy toooo long. Once everything is combined and the avocado is smooth, done. No need for overkill
  • Make sure your avocado is medium-large and ripe but firm. When you scoop it out, measure it in a measuring cup. 34 -1 cup of avocado gently pressed down.
  • Don’t skimp on the nut/seed butter, use measuring spoons and a spatula to scrape them out! Make sure your nut or seed butter is 100% almond, sunflower or peanut or cashew… no added oils or other fats, that may impede the cooking process.
  • Add more sweetener? These brownies are lightly sweetened to optimize the healthy factor, but you can use up to 12 a cup of sweetener to give them a more indulgent flavor.
  • I’ve edited the recipe from 14 rounded cup to 13 cup cacao… just to err on the side of caution. Not using enough cacao powder will result in eggy or avocado tasting brownies.