Rich and moist healthy raspberry brownies made with bananas and avocado… these are the perfect guilt-free dessert or cheeky snack.
I know, I know… I’m really not known for my healthy recipes, am I? I’m usually more of a sugar/butter filled brownies kinda gal! BUT!! These healthy raspberry brownies are sooo good, you’ll totally forget they’re healthy!
What you need to make healthy chocolate brownies
So these are a bit different from your usual chocolate brownie ingredients. Yep, these delicious, rich little bites are made from:
- avocado
- banana
- eggs
- a teensy bit of dark chocolate
- vanilla extract
- plain flour
- self raising flour
- cocoa powder (or cacao powder)
- milk
- raspberries
The avocado and banana keep these brownies super moist and delicious. You’re going to LOVE them!!
How to make raspberry brownies in just 5 easy steps
You wont believe how simple it is to make these brownies – all it takes is 10 minutes prep time and a few quick and easy steps.
- Preheat the oven to 180 degrees celsius (fan-forced).
- Place the melted chocolate, avocado, banana, eggs and vanilla extract into a blender or Thermomix and mix until smooth.
- Alternate sifting over the dry ingredients while adding the milk and fold until combined.
- Add the raspberries and pour into a 20cm X 28cm lined baking tin.
- Bake for 25-30 minutes or until the top has set and a knife inserted into the middle comes out mostly clean.
And that’s it!!!
More chocolate brownie recipes
If you’re after a naughtier brownie recipe, then check out these favourites of mine:
- 5 Minute Chocolate Brownies
- White Chocolate and Raspberry Brownies
- Triple Chocolate Nutella Brownies
- Fudgy Chocolate Gluten-Free Brownies
- Salted Caramel Stuffed Brownies
Or for more healthy recipes… check out my entire collection of 25+ healthy desserts here.
Healthy Raspberry Brownies
Rich and moist healthy raspberry brownies made with bananas and avocado... these are the perfect guilt-free dessert or cheeky snack.
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Servings: 20 serves
Calories: 135kcal
Ingredients
- 1 cup (150g) chopped ripe and soft avocado approximately 2 avocados
- 1 (140g) large ripe banana
- 2 eggs
- 100 g dark chocolate, melted
- 1 tsp vanilla extract
- 1 cup (150g) plain flour
- 1/2 cup (75g) self-raising flour
- 1/3 cup (35g) cocoa or cacao powder
- 1/2 cup (125g) milk
- 1/2 cup (65g) fresh or frozen raspberries
Instructions
Conventional Method
- Preheat the oven to 180 degrees celsius (fan-forced). Grease and line a 20 X 28cm rectangular baking tin with baking paper and set aside.
- Place the melted chocolate, avocado, banana, eggs and vanilla extract into a blender and mix until smooth.
- Sift in the dry ingredients gradually, alternating with the milk. Fold the mixture until it is combined. Stir through the raspberries gently.
- Pour the mixture into the prepared tin and sprinkle with extra raspberries (if desired).
- Bake in the oven for 25-30 minutes - when the brownies are cooked the top should be set and a knife should come out mostly clean when stuck into the middle.
- Remove the brownies from the oven and allow to cool for 10 minutes before placing in the fridge to cool completely.
- Slice into pieces and store in an airtight container in the fridge for up to 3 days (or freeze for up to 3 months).
Thermomix Method
- Preheat the oven to 180 degrees celsius (fan-forced). Grease and line a 20 X 28cm rectangular baking tin with baking paper and set aside.
- Place the dark chocolate into the Thermomix bowl and melt for 2-3 minutes, 50 degrees, Speed 2 (or until melted).
- Add the avocado, banana, eggs and vanilla extract and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Add the dry ingredients and the milk and mix on Speed 4, 5 seconds or until combined. Stir the raspberries through with the spatula.
- Pour the mixture into the prepared tin and sprinkle with extra raspberries (if desired).
- Bake in the oven for 25-30 minutes - when the brownies are cooked the top should be set and a knife should come out mostly clean when stuck into the middle. Remove the brownies from the oven and allow to cool for 10 minutes before placing in the fridge to cool completely.
- Slice into pieces and store in an airtight container in the fridge for up to 3 days (or freeze for up to 3 months).
Nutrition
Calories: 135kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 11mg | Potassium: 194mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 2.7mg | Calcium: 23mg | Iron: 1.9mg
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It is very yummy and thank you for sharing your post
My 5 year old and toddler loved this…I’ve now had to hide them. I really enjoyed the texture too and love that it is healthy.
That’s fantastic!!! Thank you so much Karen xx
Hi Lucy, these look delicious! Would soy milk work ok for these? – I’m new to the dairy-free scene 🙂
Hi Ange, I haven’t personally tried it with soy milk so I’m not sure on how it would affect the flavour and texture sorry!
Hi Lucy,
Thanks for the reply. I’ll give it a crack and let you know 🙂
Wow, these look delicious! Love the healthy aspect, it makes them so much more appealing,
Many thanks for the recipe!
My pleasure!