About
You will love this deliciously moist vegan brownies! It will be very hard to stop at one piece since these are rich, fudgy and moist beyond belief!
Ingredients
- 3 tablespoon organic ground flax seed by wild oats
- 5 ½ ounce avocado
- ¾ cup original coconut milk unsweetened by silk
- 1 ¼ cup almond flour
- 1 ⅛ cup the ultimate icing sugar replacement by swerve
- 6 tablespoon 100% cocoa special dark by hershey's
- 1 ½ teaspoon baking soda
- ¾ teaspoon coarse kosher salt by morton
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoon vinegar white distilled
Instructions
- Preheat an oven to 350 F. Prepare a 9” square pan with non-stick cooking spray. Combine all dry ingredients into a food processor. Pulse to combine.
- Add the avocado and milk.
- Pulse until well combined and creamy. Add in the vanilla and vinegar and pulse for a short amount of time.
- Immediately pour into prepared cake pan.
- Bake for 25 minutes or until brownies are set. Allow to cool completely before attempting to cut the brownies into 16 pieces. Dust with additional powdered sweetener.
Nutrition Facts
- Servings: 16
- Calories: 87.0kcal/363.8kJ (per serving)
- Fat: 6.8g (per serving)
- Carbs: 14.3g (per serving)
- Protein: 2.6g (per serving)
