Rich and moist healthy raspberry brownies made with bananas and avocado... these are the perfect guilt-free dessert or cheeky snack.

Healthy Raspberry Brownies

Rich and moist healthy raspberry brownies made with bananas and avocado... these are the perfect guilt-free dessert or cheeky snack.
4.34 from 3 votes
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Course: Dessert
Cuisine: Chocolate, Healthy Recipes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 20 serves
Calories: 135kcal

Equipment

  • Blender or Thermomix
  • Oven

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