If my flourless low-carb brownie cookies were still a bit too dry and crumbly for your liking, you are in for a treat! And a fudgy, squidgy, decadent one at that! These brownies are again flourless and paleo, but thanks to yummy avocados, they are super moist, smooth, rich, dense and, yup, fudgy!
You read that right, there is avocados in there! As you might know, I am a demon for avocados, and they occupy a regular place in my diet, whether as dip for crudités, in chicken salad, or as a nutritious addition to my breakfast smoothies. And as a passionate baker, it’s only natural that I incorporate them in my baking and dessert-making, too! The thing is, chocolate and avocado is just a match made in heaven – the Mexicans got that quite right! If you don’t believe me, whip up some avo with cocoa powder and taste it – see what I mean? It’s wizardry. But you don’t need to be Harry Potter to make the world’s best brownies! Brownies that even taste like there was icing on top, even though there isn’t! Now, ain’t that magic?
I don’t need to mention that these brownies are super healthy coz that’s what this blog is all about – but these are truly nutritious. Lots of healthy fats from avocado, eggs, butter/coconut oil and almond meal, antioxidants from pure cocoa, and only a little bit of carbohydrate from natural honey. No starches, no refined sugar, no processed oils, and absolutely no grains involved. It’s magical. And let me say it again: These are the moistest, fudgiest, most decadent and flavoursome brownies you’ll ever taste.
These brownies are as hard to resist as they are satisfying. A couple of them should be enough to indulge even your most violent cravings, and with 7 (yes, seven) net carbs per two pieces there is absolutely nothing to feel guilty about. It’s also easy as pie to “veganise” them (indeed, paleo and vegan are NOT mutually exclusive!!!) – just use coconut oil instead of butter, maple syrup or your favourite sweetener instead of honey, flax eggs instead of eggs, and Bob’s your uncle! Magic again?
As I haven’t mentioned it yet and can anticipate your questioning look – no, these brownies do NOT taste like avocado, not one bit! Like Harry Potter under his invisibility cloak the avos are there, emphasising the rich cocoa flavour and providing a heavenly consistency of the brownies, but you cannot see, i.e. taste, them.
I am pretty sure that this could become your all-time favourite morning, afternoon and/or bedtime snack, and one your body will thank you for, too! I must warn you though – the raw dough is so, so delicious that there is a certain risk you might devour a considerable portion of it before you slather it into the baking tray. But try to resist the magical charm of the dough as texture, taste and look of the baked brownies are just too good (in fact, magical) to make do with any less amount of dough.
Ready for some magic?
Makes 36 mini brownies
130 g butter or coconut oil
100 g unprocessed cocoa powder
140 g honey
1 tsp vanilla
70 g almond meal
good pinch of sea salt
pinch of baking soda
2 large eggs or flax eggs
2 large, ripe Hass avocados
Preheat the oven to 170 °C. Prepare a 20 x 20 cm baking pan by greasing and/or lining with parchment paper. Melt the butter/CO together with the cocoa powder in the microwave in 30 second instalments until completely smooth. Stir in the honey, vanilla, almond meal, sea salt, and soda.
Add the avocados to a blender or food processor. Add chocolate mixture as well as eggs and blend until smooth.
Spoon into baking pan and flatten out. Bake on the middle rack for approx. 25 minutes. Let cool and cut into 6×6 pieces (or bigger pieces if you like them bigger, but beware – they really are dense!). Store in the fridge in an airtight container (they will last very long – if you let them last. :-)). Always serve chilled.