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Avocado Chocolate Almond Brownies


Avocado in the brownies? It may sound strange, but it tastes very pleasant. Avocado adds delicious creaminess and richness to these moist and chocolaty brownies.












Trans-fat Free, Low Carb, Low Sodium


¼ cup whole-wheat flour
or half whole wheat and half all-purpose flour
¼ cup cocoa powder
preferably dutch-processed
¼ teaspoon salt
½ cup almonds
2 ounces semi-sweet chocolate
or bittersweet, coarsely chopped, or chocolate chips, null, null
¼ cup olive oil
or canola oil, grape seed oil, or light olive oil
1 medium avocados
Hass, ripe, pitted and peeled
3 large eggs
¼ cup sugar
cup brown sugar


Preheat the oven to 350°F.

Line a 8 by 8-inch baking dish with parchment paper, then coat the paper with cooking spray or brush with oil.

In a large bowl, sift together the flour, cocoa, and salt.

Place the almonds in a food processor, process until roughly chopped.

Add the almonds and chocolate pieces or chips into the cocoa-flour mixture.

In the same food processer (no need to clean), process the oil, avocado, eggs, and sugars until smooth.

Transfer the wet mixture to the dry ingredient mixture, then gently fold until just moistened and incorporated.

Pour the batter into the prepared baking dish and bake in the preheated for 30 to 35 minutes, or until the batter has just barely set in the middle.

Remove from the oven, let cool completely in the pan on a wire rack,

Slice into squares, serve at room temperature or chilled.

The brownies can be stored in an air-tight container in the fridge for a few days.

Note: To double the batch, just simply double the amount of each ingredient, then bake it in a 9-by-13-inch baking dish for same amount of time.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 7762% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 51mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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