These delicious vegan brownies are soft, gooey and gluten free. Avocados are used instead of egg to make them rich and creamy. Don’t cook them too long or they’ll have more of a cake texture.
38g pureed or well-mashed avocado
60ml avocado oil or extra-virgin olive oil
128g white whole wheat gluten free flour (or all-purpose flour)
64g unsweetened cocoa powder
96g cane sugar (or granulated sugar)
1 teaspoon baking soda
1/2 teaspoon salt
177ml water (can also use 118ml brewed coffee & 59ml cup water)
50g Vegan Marshmallows (you can add vegan chocolate drops too)
Preheat oven to 180°C. Line a baking tray with baking paper (8 inch square)
Whisk together the pureed avacado and olive oil together in a large mixing bowl until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt and water (or the coffee and water). Stir until smooth and then add in half of the marshmallows.
Pour the mixture into the baking tray and smooth it our evenly. Sprinkle the remaining marshmallows on top. Bake for 15-20 minutes. If cook for too long the brownies will be more like cake.
Take the brownies out of the oven and let them sit for 20 minutes. Cut and serve with vegan vanilla ice cream and sprinkle in some more marshmallows If there are any left over cover and store for 3 days.
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