Servings: 8 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
Desserts | Quick | Snacks
Decadent, incredibly moist and intensely chocolatey, these keto brownies will soon become your next favourite dessert option. Not only are they super easy to make, but they're also nut and grain-free too.
- Butter (74g)
- Natural almond butter (3 tbsp)
- Eggs (2 large)
- Avocado (170g)
- Baking soda (1/2 tsp)
- Sea salt (1/4 tsp)
- Coconut sugar (65g)
- Vanilla pod
- Cacao powder (37g)
- Dark chocolate cut into chunks (65g)
Preheat your oven to gas mark 4.
Line a small square baking tray with parchment paper. I used an 8x4 tray.
Pop of all your ingredients into a food processor and pulse until just combined. Do not overmix as this will leave you with a cakey result. Feel free to pulse a few times and then continue to mix by hand.
Once mixed, pour your mixture into your baking tray evenly and top with any extra chunks if desired.
Pop your baking tray into the middle of the oven to bake for 20-25 minutes. I recommend checking after 20 minutes by inserting a clean knife into the centre of the brownies. If it comes out clean, remove it straight away.
Once baked, remove from oven and leave to cool completely.
These brownies are best eaten when fresh, however, you may keep them in an airtight container for up to 2 days for ultimate freshness.