Vegan Avocado Brownies | Fudgy + Zero Waste
Are you looking for the best vegan avocado brownies you’ll ever eat?
Last year, I had been experimenting with using avocado as a butter substitute. At the time, it was in an effort to make desserts that were just a little bit healthier. However, at the beginning of the year, I decided for the sake of reducing my family’s carbon footprint that I needed to start including more vegan dishes into our lives. Because the livestock industry contributes 14.5% of the world’s greenhouse gas emissions, not only is this a healthier way to go but it is also much more sustainable.
I was little apprehensive that I would be able to produce a vegan brownie that was as good as the original since eggs are such an integral part of almost any baking recipe I have ever done. But after having a few vegan cookies and other desserts, I knew that it could be done and I just needed to give it a try.
So I grabbed my Avocado Brownies recipe, made a few tweaks to it, and three batches later; voila! An easy vegan avocado brownies recipe that is rich, fudgy, healthy, and zero waste. This vegan brownies recipe only has 10 ingredients (11 if you include the walnuts), all of which can be bought in bulk if you have access to a great bulk section.
Say hello to the newest zero waste cooking addition: my Vegan Avocado Brownies!
These dark chocolate brownies are great:
- As is
- a scoop of nice cream on top
- With a glass of hemp milk
- With a cup of vegan hot chocolate
- Topped with some pumpkin butter
- Added to a vegan milkshake
- Topped with fresh strawberries, blackberries, raspberries, or bananas
Using Flax or Chia Eggs
The difficulty I had with flax (or chia) eggs is that they cannot to treated the same as you would chicken eggs. When I wanted to make fudgy brownies with chicken eggs, I would avoid overbeating as that would produce a brownie that was more cake-like. However, since flax eggs do not have the same leavening effect that poultry eggs have, overbeating isn’t a concern. In fact, you want to overbeat them for aeration. Otherwise your brownie will come out pretty flat and a little too gooey.
To achieve this, I simply added the flax eggs to my wet ingredients in the blender and let it run on high for about a minute. If you are not using a blender, just add the eggs after you have thoroughly mixed together your wet ingredients. With a wooden spoon or whisk, vigorously whip the batter for about a minute or as long as your arms with last. Talk about a good workout! And don’t forget to workout your less dominant side too!
If you have never made flax eggs before they are super easy to do. Just take 3 tablespoons of water and 1 tablespoon of ground flax seeds, mix together, and let it sit for about 20 minutes before using. What you should have at the end of that time is a gelatin consistency. That amount makes the equivalent of one large chicken egg.
You can also use chia seeds instead of flax if you have those on hand. However, chia seeds are incredibly hydrophilic. So to avoid clumping, I would suggest that you measure out your water first, place that in a glass jar, add your ground chia seeds, cap it, and shake vigorously for a minute so that the water evenly distributes through the meal.
Take a look at my post on how to make flax (or chia) eggs, if you’d like to know more!
Other Tips for Making Fudgy, Dark Chocolate Vegan Avocado Brownies
Here are a few other tricks I’ve picked up over the years when making fudgy brownies at home.
- Use a fat that’s solid at room temperature, i.e. butter or in this case avocado.
- If chilled, let the flax eggs, maple syrup, and avocado sit at room temperature for about 30 minutes before using.
- If you’d like a richer dark chocolate taste, add 1 tablespoon of organic unsulphured molasses.
- I use a Vitamix 5200 to blend my wet ingredients. It makes short work of the avocado and gives my flax eggs the proper aeration they need. However, any appliance that can whip the mixture to a perfectly smooth consistency will work. You just really don’t want chunks of avocado in the finished brownie.
- Avocados vary in size. Most of the time one large avocado is all I need. To get a precise measurement, I placed the avocado in a bowl and mashed it with a fork. Don’t worry about lumps, this is just to get an accurate measurement. I then filled a measuring cup with the amount needed and then transferred that to my blender. It may be a bit of a pain to do but this will ensure that you get the best results.
That’s it! Let’s get baking!
Looking for other zero (or low) waste and vegan sweets? You might want to check out my vegan anise avocado cookies, vegan chai milkshake, coconut macadamia granola with blueberries, spicy maple and rosemary pumpkin seeds, or vegan peanut butter cookies with chocolate chips!
If you give this recipe a try, I’d love to see your awesome creation! Leave a comment, rate it, and don’t forget to hashtag a photo on Instagram #sustainablesauceresses!
Or if you have any questions or feedback, you are always welcome to leave me a comment below. I’d really love to hear from you!
Vegan Avocado Brownies
- 8×8 inch Baking Pan
- 2 Mixing Bowls
- Measuring Cups and Spoons
- Wooden Spoon
- 1/2 cups whole wheat or unbleached all purpose flour
- 1/2 cups cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. pink himalayan or sea salt
- 1/2 cups avocado, mashed (approx. 3/4 of a large avocado)
- 1/4 cups coconut oil, melted
- 1/4 cups maple syrup
- 1 tbsp. molasses (optional)
- 1 1/2 tsp. vanilla extract
- 3/4 cups coconut sugar or firmly packed light brown sugar
- 1 flax egg
- 1 tbsp. ground flax seed (also called flax meal)
- 3 tbsp. filtered water
- Let the maple syrup and avocado set for 30 mins at room temp. before using if stored in the fridge.
- Make the flax egg. Set aside and let it sit for 20 mins.
- Preheat oven to 350 F and lightly grease an 8×8 baking pan.
- In a small bowl whisk together your dry ingredients and set aside.
- Place your avocado, coconut oil, maple syrup, molasses, flax egg, and vanilla in the blender and blend until smooth.
- Transfer your blended avocado to a medium bowl and add the sugar. Blend well using an electric mixer on high for 1-2 mins scraping the bowl with a spatula occasionally.
- Add dry ingredients to the wet. Mix until just blended.
- Add walnuts and fold into the batter just until blended.
- Spread batter into the baking pan evenly.
- Bake at 350F for 25-30 mins. or until a toothpick in the middle comes out mostly clean.
- Let it sit for at least 30 mins. on a cooling rack before cutting. It tastes much better if you let it sit covered for a few hours to overnight.
- Store in a sealed container for up to 5 days. Maybe longer if chilled in the fridge.
Did you give this recipe a try?