Vegan Avocado Brownies
Vegan Avocado Brownies- avocado replaces oil for a rich chocolate brownie that’s packed full of healthy fats. Refined sugar-free + less than 10 ingredients to make!
Mondays should be synonymous with brownies, don’t you think?
It always helps to have something to look forward to at the beginning of the week and I can’t think of anything more exciting than chocolate. Especially when it’s baked into a fudgy nutritious brownie.
I know those two words sound like they shouldn’t go together but I promise these are some of the most nutrient-dense brownies you can find.
They’re made from a combo of sprouted whole grain spelt flour, avocado, coconut sugar, pure maple syrup and Silk’s protein-packed Organic Soymilk. So we’ve got fiber, healthy fats, vitamins, minerals and protein. Pretty much everything you need. In a nutshell, you could eat these brownies as a meal and be just fine.
I’m only kidding. Kind of.
The beauty of these brownies is that they require minimal ingredients and effort to make. You simply combine the wet ingredients into a blender (to assure the avocado is nice and smooth) then stir those in with the dry.
The recipe was inspired by Ali’s Vegan Brownies which calls for oil in addition to the avocado but I wanted to experiment to see if I could make them without the oil. The result was a little more on the cake side but still fudgy enough to satisfy a craving.
If you don’t have spelt flour, white whole wheat flour will also work in it’s place. I haven’t tried making them with gluten-flours but you should be able to substitute your favorite all-purpose GF flour with similar results!
Vegan Avocado Brownies
Yield: 9 servings
Prep Time: 10
Cook Time: 20
Total Time: 30
- 1/2 ripe avocado (about 1/2 cup)
- 1 cup + 2 tablespoons Silk Organic Soymilk Unsweetened*
- 1/4 cup pure maple syrup
- 1/2 cup coconut sugar**
- 1 cup sprouted whole grain spelt flour***
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Preheat the oven to 350°F then lightly grease an 8 x 8″ baking dish.
In a blender, combine the avocado, soymilk, maple syrup and coconut sugar. Blend for about 15-20 seconds, until smooth.
In a large bowl, combine the spelt flour, cocoa powder, baking soda and salt then stir together. Pour the wet ingredients in the blender into the bowl with the dry. Add the chocolate chips and stir together until combined. Sprinkle a handful of chocolate chips on top then bake in the oven for 15-20 minutes, until set. You should be able to stick a fork in the center and have it come out clean. Allow to cool for at least 15 minutes before serving.
Nutrition Facts are for 1/9th of recipe.
*If you’d like to make these soy-free, you can sub any of Silk’s other plant-based milks, like Almondmilk, Cashewmilk or Coconutmilk.
**Organic brown sugar will also work but then they won’t be refined sugar-free.
***You can sub white whole wheat flour with similar results. I haven’t tried GF AP flour but that should also work.
This post was created in partnership with Silk. As always, all opinions and text are my own. For a free coupon and more, click here!