About
The avocado in these brownies makes them extra fudgy and delicious. They pack a big punch of healthy fats so you can feel good about snacking on them!
Ingredients
- 3 tablespoon coconut oil
- 1 ounce unsweetened baking chocolate bar by baker's
- 2 large raw egg
- 5 ounce avocado
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 2 tablespoon 100% cocoa special dark by hershey's
- ⅔ cup the ultimate icing sugar replacement by swerve
- ⅓ cup almond flour
Instructions
- Preheat an oven to 350 F. Line a mini muffin tin with cupcake liners. In a microwave proof bowl, combine the oil and unsweetened chocolate. Microwave on HIGH for 30 seconds and stir. Add another 30 seconds until it is all melted.
- Mash a ripe avocado in the chocolate mixture.
- Add the eggs and vanilla.
- Next add baking powder, cocoa powder, sweetener, and almond flour together. Mix well to combine.
- Scoop into mini cupcake tins and bake for 12-15 minutes until the brownies are nicely puffed and cooked through. Remove to a cooling rack.
Nutrition Facts
- Servings: 24
- Calories: 52.1kcal/218.0kJ (per serving)
- Fat: 4.5g (per serving)
- Carbs: 5.5g (per serving)
- Protein: 1.2g (per serving)
