A healthier, skinny gluten-free fudgy brownie recipe using avocado, coconut sugar, and gluten-free flour!
I did it. I can finally say that I’ve baked with an avocado. Cross that off my bucket list.
Ever since seeing a bunch of my food blogging friends throwing avocados in all sorts of baked goods, I was strangely intrigued. Could that really work?
Needless to say, Asheley’s estatic. I mean, she’ll eat avocados straight up for dinner. Yea, she’s hardcore. Another opportunity for her to eat avocados makes for one happy home.
And so I figured, hey, if I’m going to get all crazy with putting an avocado in these brownies, might as well really go nuts. Like, let’s go all experimental up in here.
And I know, for a lot of you, this stuff is nothing new. But using coconut sugar and gluten-free flour is a big (and new) deal for me.
I’ll admit it. I was highly skeptical if these would actually taste any good. Like, let’s be honest. A lot of times this type of stuff sounds good, but then you bite into it. Bleghhh.
But after one ehhhhh batch and a quick recipe revision for the second go around, these fudgy, moist, and chocolately brownies got the go ahead from Asheley, her entire church community group, and well, me.
So welcome avocado. Welcome coconut sugar and gluten-free flour. I’ll be hanging out with you a bunch in the near future.
And hey my lovely and awesome friends (that’s you), if you have any tried, tested, and trusted recipes with my new-found ingredient acquaintances, please pass them along in the comments below. I’d love to try them out! Thanks for sharing 🙂