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A simple gluten free, dairy free and sugar free brownie recipe that is ultra fudgy, ultra velvety, ultra moist and oh so decadent. Is this real life? YES MY FRIENDS!
Another brownie? I know, it’s very repetitive. But this is possibly my new favourite brownie recipe, says the girl who said this last time. But this time I mean it. NO REALLY.
These chocolate avocado brownies are simplistic in the way of ingredients and overwhelmingly fudgy in texture. They have absolutely no refined sugar, dairy or gluten. They use coconut flour which gives a soft velvety texture and coconut oil in lieu of butter which ensures they are moist beyond belief. The avocado makes them so fudgy and there is no trace of avocado flavour so don’t worry.
Like I do with many chocolate recipes, I’ve added a touch of coffee which really brings out the chocolate flavour but don’t worry the taste doesn’t come through one bit. It just helps to round out the flavour.
I’ve used dark chocolate chips, but white could work well too. As this recipe doesn’t use refined sugar, the chips add burst of sweetness and that melt in your mouth texture with every bite. These are optional but I highly recommend using them, this is the only naughty ingredient afterall.
You know those times when you promised to bake for a work birthday or maybe you told your kid you’d send treats with them for a Friday to share with their friends. Come Friday 6:55am and you’ve realised you’ve forgotten? Don’t take the easy road and pop past Wooly’s on the way to school. MAKE THESE. They are that easy. For reals.
After mixing the ingredients through using a mixer or just a bowl, you just pop the mix into a tray, press in a few chocolate chips and that’s your work done. Sit back & relax until they come out of the oven and then you can be the best mum/colleague in town.
You can eat them straight out of the oven but I actually prefer serving brownies chilled because anything this fudgy & chocolatey tastes a touch better chilled.
Did I mention they’re the perfect treat if you’re gluten intolerant because they’re completely gluten free?
And I have a challenge for you, try NOT to eat half the batter. Seriously, you might think I’m kidding but tell me you don’t see chocolate all over my face. TELL ME!
Happy baking my friend!
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We love to see how you went and get a peek at your kitchen table.
1. Preheat oven to 190°C.
2. Place a baking sheet into a tin pan.
3. In the large mixing bowl, mash the avocado. Add in the wet ingredients (honey/maple, coconut oil, water, eggs (or flax seed mix as described in this post) & vanilla) & mix through.
4. Then add the coffee, salt, coconut flour & cacao. Mix through using the fork until it’s all combined.
5. Add the chocolate chips & fold through.
6. Pour the mixture into the prepared tin & pop into the oven for 20-25 minutes. Check after 20 minutes and cook for a few minutes longer if required.
7. They will seem rather uncooked but they will harden as they cool.
Storage: In airtight container for up to 5 days.
Now if you don’t mind me…
Like this recipe? Yum it on Yummly.
For other brownies, try these decadent banana fudge brownies…
Or this recipe for extra fudgy raw brownies…
Anisa – The Macadames. xx