Decadent and irresistibly fudgy, these brownies will fool even the savviest sweet tooth. Creamy avocados, which are high in fiber and heart-healthy fat, completely take the place of oil in this recipe. We look to the food processor to do the heavy lifting, making this recipe almost as easy as whipping up boxed brownies. A dollop of Greek yogurt, fresh raspberries, and dark chocolate shavings make for a nutritious, decadent topping, but feel free to use anything you like. Store these adorable bites in the refrigerator until they are ready to be served and devoured.
2 ripe avocados
2/3 cup coconut sugar
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup whole-wheat pastry flour
1/2 teaspoon kosher salt
3/4 cup plain 2% reduced-fat Greek yogurt
1/2 cup fresh raspberries
1 tablespoon dark chocolate shavings (optional)
How to Make It
Preheat oven to 350°F.
Place avocado and coconut sugar in a high-power food processor; process until creamy. Add eggs and vanilla; process until smooth, about 20 seconds. Add cocoa powder, pastry flour, and salt; process until smooth, about 20 seconds.
Spoon brownie batter evenly into 18 slots of a 24-cup mini muffin pan dish coated with cooking spray. Bake for 17-18 minutes. Place pan on a wire rack until cool enough to handle. Remove brownie bites from muffin tin and let cool completely.
Top each brownie bite with 2 teaspoons Greek yogurt and 1 raspberry. Add chocolate shavings, if desired. Refrigerate until ready to serve.