Vegan Avocado Brownies: A Simple (But Complete) Recipe

Because of the little flour in the brownie, its consistency is much different from the cakes and desserts we know. The consistency of this delicious recipe, in which the chocolate flavor is felt, becomes slightly moist. It does not leave a dry taste in the mouth while eating. One of the biggest mistakes when making brownie is putting too much flour in the mortar and cooking it for a long time. Let me take you through the tricks of making it!

You can use the vegan chocolate as 85% bitter if you like bitter flavors and 55% bitter if you like sweeter. The quality of the chocolate you will use determines the taste of brownie. If you wish, you can add different ingredients such as white vegan chocolate, sour cherry and strawberry. Here is the most delicious brownie recipe with all its tips!

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Ingredients for Vegan Avocado Brownies:

  • 1 ripe avocado (peeled, crushed)
  • 2 tablespoons of almond milk
  • 50 grams of cocoa
  • 90 grams of coconut sugar
  • 2 tablespoons of peanut butter
  • 1/2 pack baking powder
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • 1 tea glass of vegan chocolate

How to make Vegan Avocado Brownies:

  • We mix all the ingredients in a deep bowl.
  • If we want to make brownie, we put it in a container with baking paper and if we want to make a muffin, we put it in a muffin container and bake it in a preheated 180-degree oven for 20 minutes (by controlling).

That’s it! Bon Appetit!

6 very simple tips to make your brownie moist and chewy (and common mistakes!)

  • Know which brownie to make and your recipe

In general, there are two types of brownies that you may encounter, one with a spongier texture, such as a brownie with cocoa, and the other a brownie served in a fuller and thinner way. Which one do you like? Have you made up your mind? When choosing a recipe, pay attention to this and make sure that it comes to mind in terms of logic.

  • Get your ingredients, especially your chocolate, with high quality

Brownie is a little sensitive to chocolate. You usually see chocolate drops in the brownie recipes in the title of chocolate, but are you sure you want to put a food you cannot easily eat in your brownie? I am not. For this reason, the chocolate you should prefer when making brownie is the ones in the form of couverture or bar. If you cannot reach couverture chocolate, 9 bar chocolates will also meet your needs.

  • Bring all your ingredients to room temperature

This is perhaps one of the most important aspects of brownie deliciousness: Bringing it to room temperature and preparing the mixture in this way. Do make sure that it is warm, not hot.

  • Don’t mix up the decorations

What do you want to make brownie? With lots of chocolate, strawberry, raspberry or white chocolate? Choose one but be a little gluttonous and don’t mix them all at the same time. Choose one and go with it. You will see how delicious it can be.

  • Be sure to pay attention to the timing

Another fixed point in the recipe is how much you heat the oven, how long you will keep it and how much will you extend the cooking time in total. If you take the brownie out of the oven early, you may have unintentionally made soufflé. You can feel the smell of milk intensely.

A real brownie should be slightly fluid inside, and the chocolate taste should come to the front. For this reason, paying attention to the mold baking time faithful to the recipe will stop the brownie from advancing rapidly towards drying and becoming a chocolate cake.

  • After the brownie is cooked, wait for it to cool down patiently

Finally, you prepared the brownie, took it out of the oven, but, don’t cut it right away. If you try to cut it right away, you will crack the brownie and you will hardly remove the parts. Instead, let it cool. After it cools, cut it in the tray and put it on the plates. Then serve with HOMEMADE ICE-CREAM if you wish.

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