Brownies for Breakfast

stack of chocolate brownies

We’ve all said it and we have all sat there and wondered, “Where did half that pan of brownies go?” If we are honest with ourselves, it is a recurring theme, along with binging hours of Netflix.

I don’t know about you, but I seem to always have an inkling for chocolate… brownies, to be more specific. However, I am gluten-free, corn-free, and I am an active runner. So how did I manage to find a way to make brownies that I can eat for breakfast with no shame and not get a stomach ache off of?

I know you want to know. Half my Facebook friends contacted me and wondered in less than 15 minutes of me posting a photo of myself eating a plate full of brownies that read, “God created avocados so that brownies would be better tasting.”

Wait. What?!?!

Oh, yeah. You read that right. The secret is most definitely the avocado. It makes the brownie, the brownie with its dense, and healthy-tasty self that makes you giddy with every bite because you have no shame in what you are consuming!

After digging for hours on Pinterest and Google to find different ways on how to make a healthy brownie, I figured it out. When I first was in the process of making them I was suspicious about how they would turn out. Would they be hard? Would they taste bitter? How long was I going to need to cook the suckers? But, when I finished, and pulled them out of the oven I was elated… and you will be too as soon as you taste these fluffy, soft, rich brownies. In fact, they were so good that my teenage brother ate half the pan without knowing they were gluten-free, corn-free, dairy-free, and had an entire avocado in them.

Shocking, right?
Well, be curious no more. Make them yourselves! For the great gluten-free ingredients, also check out Live Superfoods.

Brownies for breakfast ingredientsHere is what you will need:
1 ripe avocado
½ c. unsweetened applesauce
½ c. maple syrup (or subsititue with agave syrup)
3 eggs
½ c. coconut flour (I recommend this flour)
½ c. semisweet baking cocoa powder
1 tsp. Baking soda
1 tbsp. Vanilla Extract (I love a more almond flavor so I replace with Almond extract)
¼ tsp. Salt

1. Preheat oven to 350 degrees F.
2. Blend the peeled and pitted avocado, applesauce, vanilla, and maple syrup in a blender until fully smooth and creamy.
3. Pour these ingredients into a large bowl and mix in the eggs.
4. Next, add in all your dry ingredients; coconut flour, cocoa powder, salt, and baking soda, and blend together until smooth. This will take some time because the coconut flour will clump a bit, but work with it some and you will soon see the creamy consistency you want.
5. Grease an 8×8 inch pan with coconut oil and add the batter. I like to use a glass pan with these brownies; it makes them more thick.
6. Place in the oven for 25 minutes and then allow to cool for 15 minutes before cutting into them.