You’ve read that right—the batter for these brownies can be made in a blender! Not only does this mean minimal cleanup, but it’s also quick and easy to make. These brownies are topped with a decadent avocado frosting and cocoa nibs. They taste so rich, you would never guess they are vegan! Find this recipe in Bianca Haun & Sascha Naderer’s The Veginner’s Cookbook through Skyhorse Publishing!
Blender Brownies with Chocolate Avocado Frosting [Vegan, Gluten-Free]
For the Brownies:
- 1 cup oat flour
- 1/2 cup almond meal
- 7 soft dates, pitted
- 1 pinch of salt
- 3 ripe bananas, peeled
- 1/4 cup cocoa powder
- 1 tablespoon plant-based milk e.g. rice milk
For the Chocolate Avocado Frosting:
- 3 avocados, peeled, pitted
- 1 ripe banana, peeled
- 2 tablespoons plant-based milk e.g. rice milk
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- Preheat oven to 320°F and line a 7-inch x 10-inch loaf pan with parchment paper.
- Add the oat flour and almond meal to your blender. Pulse until fine. Then, add the dates, salt, bananas, cocoa powder, and plant-based milk and blend until smooth and creamy. You might have to scrape down the sides a couple of times.
- Transfer the batter to the baking pan and flatten the surface.
- Bake for about 25 minutes and let it cool off completely for 2 to 3 hours.
- For the chocolate avocado frosting, add all the ingredients to a blender and blend until completely smooth. You might also have to scrape down the sides a few times.
- Once the brownies are completely cool, pour the chocolate avocado chocolate frosting on top and add the cocoa nibs. Cut into brownies. You can eat the them immediately, but it’s better if you let them sit in the fridge for about 3 hours to let the frosting thicken a bit.
- The brownies can be stored in the fridge for 3 to 4 days.