I have a novel new concept for you just in time for the holiday season of hedonism: Brownies. For. Breakfast.
Okay, okay fine. I might not actually be endorsing this idea. But I have, in case the spirit moves you, designed a recipe that is more even keel on the blood sugar health speedometer than, say, most cereal, muffins, quick breads and porridges.
How, you ask?
Thanks to a batter that is high in protein and jam-packed with healthy fats. Over the last few years, fat has luckily been removed from its long-held position since the 90’s as public enemy number one, and returned sugar to its rightful post at the top of that totem pole.
Trends like keto continue to propel healthy fats into the limelight, and if you are already a subscriber to this way of life–a way of life in which you are no longer crashing from fatigue mid-day or ravenous by lunchtime–then girl, this paleo avocado brownie recipe is for you.
In the fat department, we have: almond butter (or sunflower if you’re avoiding nuts), coconut oil, eggs and avocado. If the latter sounds weird, you’ll have to take my word for it. I prefer this trick to black bean brownies, especially now that I don’t eat a ton of legumes anymore. The avocado melts away in the rich cacao mixture and has no pronounced flavor by the end. Plus, in addition to healthy fats, they add a good dose of fiber to the mix.
For extra brownie points (see what I did there?), I added a few tablespoons worth of Great Lakes Gelatin Collagen. This is a great trick for keeping paleo baked goods extra moist and gooey without the elasticity of white flour, or any other grains or starches for that matter.
From a health perspective though, it’s the perfect complement to all these healthy fats as it helps heal leaky gut and can even improve your own skin’s elasticity…which this time of year, when the holidays seem to add even more years to my face, is something we can all celebrate.
Should you choose not to eat these avocado brownies at breakfast, they would make for a great healthy option at a cookie swap, or simply as a way to curb your sugar cravings while enjoying a sweet treat at the same time.
Read on for the recipe for Fat Bomb Avocado Brownies!
With health and hedonism,
Fat Bomb Avocado Brownies
- 1/2 cup coconut oil melted
- 1/4 cup almond butter or sunflower butter for nut free option
- 3/4 cup of mashed avocado 1 medium ripe
- 2 large eggs
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1/3 cup cacao powder
- 1/4 cup Great Lakes Gelatin Collagen Hydrolysate
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 1/3 cup dairy-free dark chocolate chips
- 1/3 cup chopped walnuts optional
- Preheat the oven to 350 degrees F. Grease an 8-inch square pan with coconut oil and line with unbleached parchment paper.
- In a food processor, combine the coconut oil, almond butter, avocado, eggs, sugar, vanilla, coconut flour, cacao powder, collagen, baking soda, and salt. Process until just smooth – a few pulses will do, you don’t want to overmix! Alternatively, you can mash the avocado and mix by hand.
- Stir in half the chocolate chips and walnuts if using, and fold the batter to make sure it’s fully incorporated. Pour the batter into the prepared pan.
- Top the brownies with the remaining chocolate chips and walnuts, if using, and press lightly into the batter.
- Bake for about 25 minutes or until the sides pull away from the pan and the top is crackly. Remove from the oven and allow to completely cool before cutting into 12 squares. Leftovers keep in the fridge for up to a week.
This paleo avocado brownies recipe is brought to you in partnership with my friends at Great Lakes Gelatin. All opinions are my own (obviously). Thank you for supporting the brands that make this site (and my gut healing) possible!