I would consider brownies my gateway drug into the baking. Is that a thing?
Let’s flashback to Middle School Emily who wanted to bake goodies for her friends. Nothing was simpler or made me feel more accomplished than whipping up a tasty batch of boxed brownies. Don’t forget about licking the bowl!
These days I take a plant-based approach to desserts (surprising, right?😂). Nothing wrong with the traditional version of course, but I wanted to experiment with a fun substitution idea I’d seen online. What’s the secret ingredient we’re using here? Avocado!
Much like these chocolate truffles, avocado is replacing any heavy cream and oil. It is a great source of healthy fat and provides a decadent, rich texture. Coconut sugar can be used in replace of refined white, but just toss in whatever granulated sweetener you have on hand!
The raspberries here are totally optional but they do lend a pretty pop of color and a tart sweetness. Freeze-dried berries (from Trader Joe’s of course) are the secret to a perfectly pink crumble.
This gooey, fudge-filled, raspberry-stuffed delight is what chocoholic dreams are made of. If you’re the type of person that prefers a cake-y texture, then this probably isn’t the recipe for you. This melt-in-your mouth deliciousness takes 10 minutes of prep time and less than an hour in total.
I can see this recipe being a hit post-Easter brunch. I’ll happily say I’ve graduated from the boxed brownie life (Ghirardelli will always hold a special place in my heart).
This recipe was inspired by Making Thyme For Health. I hope you love it! Please be sure to tag @garlic_head on Instagram so I can see your lovely creations🍫
- 1/2 cup ripe avocado
- 1 cup almond milk
- 1/4 cup maple syrup
- 1/2 cup granulated sweetener of choice
- 1 tsp vanilla extract
- 1 cup oat flour (gf if necessary, regular flour works too)
- 1/2 cup + 2 TBS cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- 1/3 cup frozen raspberries
- Freeze dried raspberries for topping (optional)
- Preheat your oven to 350 degrees F. In a blender, combine avocado, almond milk, maple syrup, sugar, and vanilla. Once creamy, set aside.
- In a large bowl, combine flour, cocoa powder, baking soda, salt, chocolate chips, and raspberries. Slowly add avocado mixture until completely incorporated.
- Pour batter into an oiled 8×8 pan, topping with more chocolate chips and frozen raspberries. Bake for 25-40 minutes, until a knife stuck in the center comes out clean. Baking time can really vary based on your oven strength, so just be sure to check periodically! Once removed, sprinkle dried raspberries on top, if using.
- The brownies will firm up once out of the oven, so be sure to let cool before slicing. Best served scoop of vanilla ice cream.