Brownies and cookie dough - arguably two of the world's best creations, combined. Topped with flaked salt and tahini, these one-of-a-kind avocado brownies are truly irresistible...and to top it off, they're a much healthier alternative to traditional brownies (without flavour or texture being compromised)!
I know some of you may be thinking, 'avocados and brownies? really?' but trust me, it works. Actually, it works really well. The avocado is used in place of butter, which makes the brownies extra fudgy and also a whole lot healthier (win-win). And if you're worried about being able to taste the avocado, you can't taste it at all. I promise!
To top it off, the brownies themselves are dairy-free and naturally sweetened. Just make sure you use raw cacao powder and not cocoa powder, as cocoa powder usually contains refined sugar.
Making the cookie dough dairy-free
Whilst the brownies are dairy-free, the cookie dough is not. To make it dairy-free, simply substitute the butter for coconut oil - it's as simple as that!
Alternatively, you can skip the cookie dough out of the recipe completely - this will make the brownies a little healthier too (they'll still taste just as good).
What makes these brownies healthier?
Aside from containing less sugar than traditional brownies, these Salted Tahini Cookie Dough Avocado Brownies contain 3 healthy ingredients that help boost their nutritional profile:
Avocados. As mentioned earlier, the use of avocados eliminates the need for butter in the brownies, but in addition to this, avocados are high in 1) vitamin K, which supports bone health by increasing calcium absorption, and 2) vitamin E, which helps keep our eyes healthy (1).
Tahini. Tahini is made up of healthy fats, which help boost the absorption of the fat-soluble vitamins, A and E, which are great for our skin health (2). It also contains vitamins B1 and B6, which contribute to energy production and brain function. And for those of you who don't consume dairy, it makes a fantastic dairy-free source of calcium!
Cacao powder. Cacao is rich in polyphenols, specifically flavonoids, which have been shown to help reduce inflammation and improve blood flow to the brain and heart. It's also high in 1) iron, needed to transport oxygen around the body, 2) antioxidants, which help protect our cells against free radicals (unstable molecules that can cause disease) and 3) magnesium, which helps regulate muscle and nerve function.
Salted Tahini Cookie Dough Avocado Brownies (GF, DF*)
Serves: 8
Prep time: 15 minutes
Total time: 1 hr 45 minutes
INGREDIENTS
For the cookie dough:
50g grass-fed butter, room temperature (or coconut oil, melted)
45g coconut sugar
45g gluten-free oat flour
1 tsp vanilla extract
Pinch of salt
25g dark chocolate, chopped into small cubes (or dark chocolate chips)
For the avocado brownies:
50g gluten-free oat flour
1 medium-sized ripe avocado
45g cacao powder
100g coconut sugar
2 eggs
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
20ml oat milk, or milk of choice
2 tsp cashew butter, or nut butter of choice (optional)
Toppings:
3 tbsp tahini
Flaked salt
Extra cacao powder for dusting
METHOD
For the cookie dough:
1. Cream the butter and sugar together in the bowl of a stand mixer fitted with a whisk attachment, or using an electric whisk, until light and fluffy. If using coconut oil, just mix together until combined.
2. Add in the oat flour, vanilla extract and salt, and continue to whisk.
3. Fold in the dark chocolate/dark chocolate chocolate chips using a spatula.
4. Using the palms of your hands, roll the dough into small balls and then transfer to a tray lined with parchment paper and freeze for at least 1 hour.
For the avocado brownies:
1. Pre-heat oven to 150°C and line a 9-inch square baking dish with parchment paper.
2. Place all the ingredients into a food processor or blender and blitz until smooth, scraping down the sides when needed.
3. Pour half of the brownie batter into the baking dish and then add half of the cookie dough balls, spaced out. Pour the rest of the batter on top, smooth over and then top with the remaining cookie dough balls, pushing them into the batter gently. Drizzle the tahini on top and use a toothpick to form a marble pattern.
4. Bake for 30 minutes, or until cooked through. Remove from the tray and allow to cool. Top with a little flaked salt and dust over with cacao powder.
I hope you love this recipe!
Love,
Sasha
STORING THE BROWNIES
These brownies can be stored in an air-tight container in the fridge for up to 5 days.
To freeze, place in a zip lock bag and consume within 2 months.
