• Cath

Gluten free chocolate avocado brownies

I made these gluten free, egg free avocado chocolate avocado brownies to take on a walk to celebrate my friends sons second birthday. The avocado creates a lovely gooey texture. The brownies were a hit with them both!


  • 150g butter

  • 150g soft brown sugar

  • 3 egg replacers (orgran egg replacer)

  • 65 grams rice flour

  • 35g chestnut flour

  • 25g potato flour

  • 50g ground almonds

  • 50g cacao powder

  • 1/2 teaspoon cream tartar

  • 1/4 teaspoon bicarbonate soda

  • 1 avocado


  1. Preheat the oven to 175 degrees C

  2. Blend the butter and sugar together in the food processor (butter should be room temperature)

  3. Add the egg replacers and blend.

  4. Remove the stone and skin from the avocado and mash the flesh before adding to the mix

  5. Sift the flours, and add all the remaining ingredients into the food processor and blend the whole lot together.

  6. Line a square tray with baking paper, and grease the sides with butter

  7. Spoon the mix into the tray

  8. Bake for 20 mins at 175 degree C

  9. Allow to cool and then cut into squares and serve

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