These dairy-free avocado vegan brownies take chocolate goodness to a whole new level by using healthy fats. Rich and delicious, you'd never guess that these sweets are good for you, too. No butter, no eggs and no oil these brownies use natural ingredients that fit into a healthy lifestyle and offer a guilt-free dessert. Great for people with egg or dairy allergies as well.
Storing Vegan Chocolate Avocado Brownies
If you're looking to keep the brownies for a short period of time, whether for a bake sale item for your child's school or packing lunches, you can store the leftovers in an air-tight container separated by wax paper and layered on top of each other for no more than a week.
If you'd like to store them longer, you must freeze them in a freezer bag after wrapping them each individually. You'll need to thaw them overnight at room temperature or microwave them before serving them up again. They will keep anywhere from 2 weeks up to 3 months after being frozen.
- 2 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup mashed avocado
- 1/2 cup vanilla or plain soy milk
- 1/3 cup water
- 1 teaspoon vanilla extract
NOTE: To get perfectly cut brownie squares, prep the pan beforehand by brushing all sides of the pan with softened butter. Then, line the pan with parchment paper leaving a reasonable overhang on both sides of the pan of about 2 inches. Press down the parchment paper so that it sticks to the pan. Brush with more butter on top of the parchment paper and add a second strip of parchment, length ways including the overhang of 2 inches or so.
Finish by brushing the last piece of parchment paper with butter.
1. Preheat the oven to 350 F. Lightly grease a 9x13" baking dish. Set aside.
2. In a medium-sixed mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt until well-combined. Set aside.
3. In a large mixing bowl, beat together the mashed avocado, soy milk, water, and vanilla extract. Add the dry ingredients, mixing until well combined. Pour into the prepared baking dish and bake for 30-35 minutes, or until the top is no longer shiny and a toothpick inserted into the center emerges with only a few crumbs. Allow brownies to cool completely in the pan before cutting into squares and serving.
If you used the parchment paper tip, after brownies have cooled, grip the paper overhangs and lift the brownies or bars out of the pan and transfer to a cutting board. Use a serrated knife to cut the brownies into squares or rectangles as desired, then lift off the parchment and transfer to a serving dish.