These chocolate brownies are deliciously moist & can even be made using leftover almond pulp after making homemade almond milk.
The use of avocado in these brownies, makes these brownies nice and moist.
The other great thing that I love about these brownies is that you can use the leftover pulp from making homemade almond milk. I cannot describe just how excited my work colleagues are that I’m making my own almond milk – because they know that means that there will be chocolate brownies for morning tea!
If you are not keen on making your own almond milk you can still make these brownies by substituting the leftover almond meal pulp with 2 cups of almond milk mixed with 1/3 cup almond milk.
The brownies should be stored in the fridge until ready to serve.
I hope you enjoy these brownies as much as my work colleagues. Enjoy x M
- Leftover almond meal pulp after making almond milk (**alternatively see comments)
- ¼ cup raw cacao powder
- ½ Tablespoon coconut flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon finely ground himalayan pink salt
- 200g avocado flesh
- 2 eggs
- 2 Tablespoons coconut oil
- 2 Tablespoons water
- ⅓ cup raw honey
- [Optional - 150g 70% cacao dark chocolate for drizzling over the top]
- Preheat the oven to 180 degrees celsius.
- Grease and line a brownie tray with baking paper and set aside.
- Place the almond meal pulp, cacao powder, coconut flour, salt, baking powder and baking soda in a mixing bowl and set aside.
- Place the avocado, eggs, coconut oil, water and honey into a food processor and blend until well combined.
- Pour the wet ingredients into the dry ingredients and mix together until well combined and smooth.
- Pour into the lined brownie tray and place in oven for 25 – 30 minutes.
- Remove from oven and allow to cool (do not remove from the tray).
- Once cool, you can place in the fridge.
- When ready to serve, slice into squares.
- [Optional] – you can melt and drizzle dark chocolate over the top of the brownies before serving.