GLUTEN FREE AVOCADO CHOCOLATE BROWNIES

I am posting this yummy recipe a day early (it is a crazy busy day tomorrow), but will also include it in Allergy Free Wednesdays .  There are many great recipes that are submitted each week - so worth checking out!
These gluten free "fudgy" brownies are rich and luscious!  The inspiration for this recipe came from Krian Tarun.  For her original recipe please check here.  Thanks Kiran - we loved these brownies! xoxo
The avocado in this recipe really makes these brownies rich and moist.  I used Coconut sugar in the recipe, so they were not overly sweet. For a sweeter brownie, use Organic Cane Sugar - however, these were just right for us...don't they look so luscious?
1/2 cup Brown Rice Flour
1/2 cup Tapioca Starch
1/2 cup Cocoa
1/2 tsp. Xanthan Gum
1/4 tsp. Baking Powder
1/4 tsp. salt
2 organic ripe Avocados
2/3 cup Coconut Sugar (or more for extra sweetness, or use  2/3 cup Organic Cane Sugar)
2 eggs
1 tsp. vanilla
3 Tblsp. freshly brewed coffee, at room temperature
Preheat the oven to 350 degrees.  Grease an 8 inch square pan with butter.
In a small bowl, scoop out the avocados.  Using a hand held mixer, beat the avocados until light and fluffy and there are no lumps.
Using a spatula, add in the sugar, mixing to combine.  Then add in the eggs, coffee and vanilla, stirring well to incorporate.
In another bowl, sift the cocoa and other dry ingredients, whisking to combine.  Add the liquid ingredients to the dry, and mix just until incorporated.  The batter will be thick.
Spread out evenly into the prepared pan and bake 30 minutes - or until a toothpick inserted comes out clean.  Let cool, then slice - and enjoy!

Ina Gawne
author

34 comments on “GLUTEN FREE AVOCADO CHOCOLATE BROWNIES”

  1. quick question.. id the coffee _absolutely_ necessary or can it just be hot water or something?? can't have coffee in my house, caffeine gives me horrid migraines (yet chocolate never bothers me.. just coffee, tea and soda and the like..)
    otherwise this sounds wonderful

    1. Sandy - I do not know...I have never counted calories before. However, with the Coconut Sugar I do know it does not throw out your blood sugar levels, and although, Avocado is high in fat, it is a healthy fat.

  2. Yum! I love the addition of the avocado and coffee. Does it give it much of a mocha taste? I'm putting this on my "to try" list very soon. I'm a bit late this week, but want to thank you for sharing at last week's Allergy-Free Wednesdays. We hope that we'll see you again this week.
    ~Michelle, AFW Hostess

    1. Thanks Michelle! If you use strong expresso coffee there should be a good mocha flavor. You can also increase the amount of coconut sugar for a sweeter tasting brownie, or even add in chocolate chips!

  3. I live in S.California and grow avocados so this sounds great. One question though, avocados can vary in size by quite a bit. Can you give a measurement for the amount of avocado ?

    1. Hi Katerine: I do not have a lot of experience in cooking without eggs. But what about "Kingsmill" Egg Replacer ? Or there are other egg replacer brands on the market - might be worth checking out? If you find anything that works, keep me posted! I love to hear about alternatives in all cooking and baking! 🙂

  4. Thank you SO much for this recipe! I'm doing gluten and sugar free right now and I am loving it! So, I am looking for yummy healthy alternative recipes and I am SO glad I found this on pinterest! Thanks again 🙂 I'm making these right now 🙂

  5. Katherine (and anyone else wondering about eggs) -
    Whenever possible, I try to omit eggs and I use either some applesauce (I prefer fresh homemade by poaching apples but jarred works okay if it's unsweetened) or mashed ripe (overripe works okay too) banana. My preferred method is mashed banana, I think it's a little creamier and I prefer the texture. I always substitute for eggs, milk, sugar and oil whenever possible.
    I''m going to try this recipe with omitting eggs for banana mash sometime soon - will post if it is successful!

    1. Thanks for the information Sunday! Do let us know how your brownies turn out....I would think they would be fabulous with banana mash....very smooth and tasty too!

  6. I just tried it normally, will try without eggs soon. It was really rich, so I haven't eaten them all. how long will they keep?
    thanks!

    1. Sunday: Yes they are on the rich side. I would say maybe 3 days, in a well sealed container? Not really sure, as they went really fast in this household! 🙂

  7. Hi Ina your recipe seems delicious.. But i have one question i hope u can answer it ! I have once tried avocado in chocolate cake but that has not turn to be good at all. It was not only bitter but awful in taste and I swore I wouldn't bake with avocado again.
    However I know that baking with avocado is great on part people's views.But i don't know what went wrong that day.I mean does avocado always taste bitter when baking? Because it bake with avocado twice and it was always the same !

    1. Hi Husn. I have heard other people say the same thing when baking with avocado. When I made the brownies with the avocado, I made sure that the avocado was perfect ripeness and not over ripe. Also, with the brownies, I would increase the sweetness of them a bit too. Good luck! 🙂

  8. Hi there,
    I just finished making these and am letting them cool. Haven't tasted them yet! But, I noticed that the recipe directions don't say when/where to add the coffee. I just assumed it was with the rest of the wet ingredients. But, in case anyone else might be confused, you might want to add it to the directions. Thanks so much for sharing the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

April 3, 2012
closearrow-circle-o-downbarschevron-up-circle