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Avocado Brownies

Hannah Fleming

Sounds healthy? Sounds kind of weird? Sounds…delicious? All three!

Avocado is a great base for rich, creamy dishes. It not only adds a moist texture, but is FULL of good fats and nutrients. Paired with some good quality dark chocolate, you won’t even miss the cholesterol and animal products!


  • 300g dark chocolate
  • 2 tbsp coconut oil
  • 2 Hass avocados
  • ½ cup sweetener (I used agave syrup)
  • 1 tsp vanilla extract
  • 3 eggs / egg replacers**
  • ½ cup unsweetened cocoa powder
  • 1/3 cup flour of choice
    ** I used Neat Egg egg replacer for the firm time, and love it! It’s a blend of ground chickpeas and chia seeds. Chia seeds + water works great as well!


Once you've gathered all of your ingredients, it's time to bake!


Blend avocados until creamy

Blend avocados until creamy

Prep Time: 30 Minutes:

1.     Preheat oven to 400° F

2.     Line or coat a 9 x 13 pan

3.     Blend avocados in a food processor / blender until smooth and set aside

4.     Melt dark chocolate and coconut oil together until smooth

** I used a glass bowl over simmer water

5.     Combine dark chocolate/ coconut oil mixture with the avocado, sweetener and vanilla until smooth

6.     Add egg replacers one at a time, combining thoroughly before adding the next.

7.     Stir in unsweetened cocoa powder and flour of choice until thoroughly combined.

8.     Pour batter into prepared pan and bake for 12-15 minutes

9.     Top with powdered sugar and enjoy!





These turned out rich, creamy and delicious. Bring these to a potluck, and no one would know they're dairy-free, egg-free, and made without any refined sugars! For added sweetness top with your favorite frosting or fresh berries!




Reference recipes: