Recipe of the Month: Healthy Fudgy Brownies

With baking fever sweeping the country once more, why not have a stab at making one of our recipes of the month, submitted by members of the I Just Love It crew? Last month, it was pancakes and this month, it’s chocolate brownies! (We must warn you...they're devilishly good and terrifically healthy - what more could you want!)


Our lovely Buying Administrator, Steph Hewison, sent us this tasty (and healthy!) Fudgy Avocado Brownies recipe. Yum! And guess what? These brownies are grain-free, gluten-free, flourless, low far, contain lower sugar...but you’d never know it. And don’t be put off by the avocados; the brownies have been tried and tested here in the office, and we can safely say they’re one of the best fudgy brownies we’ve ever had.


Healthy Fudgy Avocado Brownies


Makes nine brownies Gluten free, low fat, lower sugar, flourless, grain free




• 1 large ripe avocado (about 200g avocado/just under 1 cup mashed)

• 2 eggs

• 2 tsp vanilla

• 1 tbsp water

• 1x 100g/3.5 oz bar of dark chocolate

• 1 cup + 1 tbsp (125) cocoa powder

• 1/4 (50g) -1/2 cup (100g) sugar* see notes

• 1/2 tsp baking soda

• Pinch of salt




• Preheat your oven to 180°C/355°F.

• Grease and/or line an 8" square cake pan or brownie pan.

• In a food processor, puree your avocado with your eggs, vanilla and water until smooth.

• Melt your chocolate and mix through your avocado mix in the food processor.

• Add in your cocoa, sugar, baking soda and salt and mix until just combined.

• If your mixture is too thick, add another 1 tbsp or so of water to combine.

• Scoop your mixture out of your food processor into your prepared pan, smoothing out the top and making sure you spread out the mix to all of the edges.

• Bake for 20-25 minutes or until cooked through and a skewer inserted removes clean.

• Leave to cool before taking out of the pan and chilling in the fridge.

• Slice and serve chilled.

• These brownies will last in the fridge for a few days (and are even better after they've been left for a day or two) or will keep in the freezer for months.




*Steph used 1/4 cup of sugar (50g), however, she doesn’t like things extra sweet. If you have a sweet tooth or like things on the sweeter side, use 1/2 cup (100g) :)