// by Phoebe Lapine // 20 comments
5 from 3 votes
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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.
I add it to my morning matcha lattes, but lately, have been trying to get more creative with my collagen, which is why it’s ended up in so many of my baked goods and healthy hedonism breakfasts.
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,
Phoebe
Fat Bomb Avocado Brownies
5 from 3 votes
print recipe
These avocado brownies are packed with healthy fats like almond butter, collagen, and coconut oil. They are a great gluten-free paleo dessert that’s high in protein and low in carb. Also the batter is made in a blender and insanely easy.
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 12 bars
Author Phoebe Lapine
Ingredients
- 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
Instructions
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.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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!
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Comments
Haley says This is so interesting I’ve never heard of avocados being a part of a brownie mix. They look amazing tho.
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- Phoebe Lapine says
i know! it’s a sleeper ingredient 🙂
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- Frankie says
Wacky batter but I’ll bet it tastes great out of the oven Just curious: what makes coconut sugar OK if sugar as a category is not?- Phoebe Lapine says
it’s lower on the glycemic index, for those of us who are not rigidly sugar-free.
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- Bryan says
I’m all for the idea of having brownies for breakfast! Thank you for the recipe, I would’ve never thought of using avocado in a brownie beforeReply
- Phoebe Lapine says
three cheers for BFB!
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- joan says
So, I have regular Great Lakes gelatin and also another brand of bone broth collagen… could either of these be substituted for the collagen Hydrolysate?
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- Phoebe Lapine says
I believe so!
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- dominique arper says
This looks delish! Ican’twaittotryitwithmyfamily and my friends. Thanksforthe share
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- Anna Bagiackas says
Hi, all! Made these twice last week – the second time doubling the recipe and brought to a picnic with guests who are Keto and one gluten free. Unfortunately I ran out of ripe avocado, but I did have overripe bananas so I mashed up banana for the remaining avocado and it worked. Definitely added a a banana flavor, but people didn’t seem to mind! Thanks, Phoebe!
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- Phoebe Lapine says
awesome! thanks for reporting back!
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- SM says
Hi, awesome recipe!
How many carbs does a slice have? How manu of these yummy bars are allowed on a strict low-carb keto diet?Reply
- Rebecca says
Are these low FODMAP?
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- Phoebe Lapine says
They can be in small servings. One bar is fine!
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- Lee Ann B. says
Can I replace the coconut oil with grass-fed butter?
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- Phoebe Lapine says
sure!
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- Vanessa J says
Holy Cow, Phoebe!!I’ve had this recipe saved for a couple years, at least and just made them tonight. They are incredible! I used regular gelatin from Thrive and found the texture to be really similar to a normal wheat flour version. Not a hint of avocado for my tastebuds and I’m pretty quick to pick up on verdant tastes in foods.
Currently dealing with gestational diabetes and really hoping these can fit into my diet paired with the right foods. I don’t miss sugary sweets or junky stuff nearly as much as I miss just being a normal person who can eat a dessert she’s offered.
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- Phoebe Lapine says
that’s amazing! So thrilled you enjoyed them. Good luck with the GD.
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