Sugar-Free Avocado-Cocoa Brownie

A fudgy brownie made with avocado and cocoa, sweetened without added sugar; rich in healthy fats and low in carbs.

Ingredients

ripe avocado flesh

unsweetened cocoa powder

eggs

sweetener to taste (erythritol recommended)

vanilla extract

85% dark chocolate chips (optional)

Instructions

1. Preheat the oven to 180°C (350°F); line a square baking pan with parchment paper.
2. Blend the avocado flesh with the cocoa, eggs, sweetener, and vanilla extract until a smooth and homogeneous batter is formed.
3. Pour the batter into the pan, sprinkle with chocolate chips if using, and smooth the surface.
4. Bake for 18–20 minutes: the center should remain slightly fudgy; let cool completely before cutting into squares for optimal texture.
5. Store in the refrigerator for 2–3 days in an airtight container.

Variants

• Add 30 g of almond flour for a denser texture; stir in chopped walnuts if desired (will increase fats).

Tips

• Do not overbake to keep the center fudgy; let cool completely for clean slices.

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