Chocolate-Walnut Avocado Brownies (Paleo & Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Avocados12 tbsp Nestle Real Semi-Sweet Chocolate Chips 3 tbsp Coconut Oil - Carrington Farms 1 cup, unpacked Brown Sugar 6 tbsp All Whites Liquid Egg White 1 tsp Vanilla Extract 3/4 cup Almond MealFlour 4 tbsp Herseys Cocoa Powder Natural Unsweetened 1/2 tsp Baking Powder 1/4 tsp Salt 2 oz walnuts, Gurley's Premium chopped 1oz (28g)
Preheat oven to 350 and place a rack in the middle.
Grease a 8/8 inch baking pan.
Line the pan with foil and lightly grease the foil.
This will make brownie removal much easier.
Place coconut oil and chopped chocloate in a medium size heatproof bowl.
Place the bowl over a pot of barely simmering water, making sure that hte bottome of hte bowl doesn't touch the boiling water.
Stir with a wooden spoon until chocolate and coconut oil are melted.
Use pot holders to remove the bowl from over the boiling water.
Let mixture sit for a few minutes.
In a large bowl, mash avocado until very smooth (may immersion blender).
Stir in the chocolate coconut oil mixture.
Whisk in sugar until combined, then add in eggs and vanilla extract.
Stir in cocoa powder, then add almond meal, baking powder and salt, mixing with a large spoon until just combined (do not overmix).
Finally stir in chopped walnuts.
Spread the batter into the prepared pan and smooth using a spatula.
Bake for about 28-30 minutes until the middle is set.
Let cool on a rack and cut into 12 squares using a sharp knife.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user REPS4JC.
Grease a 8/8 inch baking pan.
Line the pan with foil and lightly grease the foil.
This will make brownie removal much easier.
Place coconut oil and chopped chocloate in a medium size heatproof bowl.
Place the bowl over a pot of barely simmering water, making sure that hte bottome of hte bowl doesn't touch the boiling water.
Stir with a wooden spoon until chocolate and coconut oil are melted.
Use pot holders to remove the bowl from over the boiling water.
Let mixture sit for a few minutes.
In a large bowl, mash avocado until very smooth (may immersion blender).
Stir in the chocolate coconut oil mixture.
Whisk in sugar until combined, then add in eggs and vanilla extract.
Stir in cocoa powder, then add almond meal, baking powder and salt, mixing with a large spoon until just combined (do not overmix).
Finally stir in chopped walnuts.
Spread the batter into the prepared pan and smooth using a spatula.
Bake for about 28-30 minutes until the middle is set.
Let cool on a rack and cut into 12 squares using a sharp knife.
Serving Size: 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user REPS4JC.
Nutritional Info Amount Per Serving
- Calories: 273.8
- Total Fat: 18.3 g
- Cholesterol: 0.0 mg
- Sodium: 89.1 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.7 g
- Protein: 3.9 g
Member Reviews