Avocado Brownie Bites

My Avocado Brownie Bites feature a crunchy outside and a rich, fudgy inside.

These delicious snacks are prepared entirely in a food processor, making cleanup a breeze! Perfect for a light dessert or kids' lunches, these mini brownies are a wonderful treat any time of day. Crafted with chia egg, rice flour, avocados, maple syrup, and date sugar, you won't believe these brownies are actually healthy!

By Rose Huxford

Avocados serve as fantastic alternatives to butter and oils in baking, which is why I love using them in my baked creations. They are not only delicious but also rich in minerals and vitamins, providing a buttery, crispy texture to any dessert. Avocados blend beautifully with chocolate, and the chocolate effectively masks the avocado flavor, so there's no need to worry about tasting the avocados, making them ideal for cocoa-based recipes!

Avocado Brownie Bites

Yields: 16-18 brownies

Pre-heat oven: 375 degrees F

Prep-time: 5 minutes

Bake-time: ~20 minutes

Total-time: 25 minutes

Equipment: Food Processor, or a blender, mini donut hole pan or mini muffin pan, small bowl, measuring cups, measuring spoons, spatula, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

*As an Amazon and King Arthur Associate, I earn from qualifying purchases.

Ingredients

• 1 ripe medium avocado

• 3/4 cup real maple syrup

• 1/4 cup date sugar

• 1 tbsp chia seeds

• 3 tbsp water

• 1 tsp pure vanilla extract

• 1/2 cup unsweetened cocoa powder

• 1/4 cup white rice flour

• 1/2 tsp salt

• 1/2 tsp baking soda

• 2 tbsp chocolate chips, I used oat milk chocolate chips

  
  

Directions

1. Lightly grease your mini donut hole or mini muffin pan, then set it aside.

2. Make your chia egg by mixing chia seeds with water in a small bowl. Allow it to rest for 1-2 minutes, then stir once more to ensure the chia seeds are completely mixed in. After 5 minutes, stir again until you achieve a gel-like consistency.

3. In a food processor, blend the avocado, maple syrup, date sugar, chia egg and vanilla. Blend for about 20 seconds, or until the mixture is smooth and there are no lumps. You may need to use a spatula to scrap down the sides and blend again.

4. Next, incorporate your cocoa powder, rice flour, baking soda, and salt. Mix again until the ingredients are thoroughly combined. The batter should be somewhat thick, but not excessively so. If it turns out too thick, add 1-2 tablespoons of maple syrup and blend again for 5 seconds.

5. Using the spatula, gently stir in the chocolate chips.

6. Scoop the batter with a tablespoon and gently place it into your prepared pan. *Tip: Fill a small bowl with water and dip your fingers in it to help shape the batter. This will assist in forming a nicely rounded donut hole.

7. Bake for approximately 18-20 minutes, or until the exterior of the donut hole becomes slightly crispy and darkened in texture.

8. Allow to cool in the pan for a few minutes. Then use a spoon to scoop out the brownies and place them on a cooling rack to cool. Allow to cool for about 10 minutes.

9. You can store these in an airtight container for up to 4 days, or in a freezer bag for about a month.

10. Enjoy with some vanilla bean ice cream or on their own!