Amy’s home made Avocado Brownies
Ingredients List
1 large avocado
2 large eggs (or vegan egg replacer alternative: We used 1.5 teaspoons of apple cider to 1 cup of soymilk. Let it sit for 10 minutes then add to the batter)
⅓ cup cup coconut sugar
¼ cup pure maple syrup
3 tbsp dairy-free butter
1 tsp vanilla extract
½ cup coco powder
½ cup blanched (skin has been removed) almond flour (I used Buckwheat flour)
1 tsp baking powder
½ cup dairy-free choc chips
Pinch of Salt
Coconut Oil to grease baking tin
Soy Milk
Method
1
Pre-heat fan forced oven to 180c degrees and pre-grease a baking tin with coconut oil.
2
Mix the wet ingredients in the blender until smooth and creamy.
3
Add the flour, sugar, salt and baking powder in a separate bowl, stir and then ad to the wet mix.
4
Mix the wet and dry ingredients until combined.
(You can add a dash of nut milk of choice if the mixture is too dry to mix in the blender.)
5
Add the choc chips and even out the mixture in a greased baking tin.
6
Leave to bake for 30 minutes.
7
Check the brownies at 30 mins, cook for a further 5-10 minutes if the mixture is soggy in the middle.
8
Drizzle peanut butter on top and enjoy! 👌🏽
I say 25 servings (slices) ... who are we kidding .... of course you decide how BIG or small the slices are :)
Ingredients
1 large avocado
2 large eggs (or vegan egg replacer alternative: We used 1.5 teaspoons of apple cider to 1 cup of soymilk. Let it sit for 10 minutes then add to the batter)
⅓ cup cup coconut sugar
¼ cup pure maple syrup
3 tbsp dairy-free butter
1 tsp vanilla extract
½ cup coco powder
½ cup blanched (skin has been removed) almond flour (I used Buckwheat flour)
1 tsp baking powder
½ cup dairy-free choc chips
Pinch of Salt
Coconut Oil to grease baking tin
Soy Milk