Healthy Raspberry Brownies

3 pieces of chocolate brownie with raspberries stacked on top of one another.

These gorgeous healthy brownies are absolutely divine! Rich, moist and fudgy, they are made with real dark chocolate, bananas, avocado and are studded with red raspberries for a burst of freshness.

5 from 16 votes

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Course: Dessert

Cuisine: Chocolate, Healthy Recipes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 135kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Blender or Thermomix
Oven

Ingredients

1 cup (150g) chopped ripe and soft avocado approximately 2 small avocados (or 1 large)
1 (140g) large ripe banana soft
2 eggs
100 g dark chocolate melted
1 tsp vanilla extract
1 cup (150g) plain flour
½ cup (75g) self-raising flour
⅓ cup (35g) cocoa or cacao powder
½ cup (125g) milk
½ cup (65g) fresh or frozen raspberries

Metric - US Customary

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.

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 10 seconds.
With the blades turning on Speed 2, alternate between adding the dry ingredients and the milk.
Increase to Speed 4 for 5 seconds. Scrape down the sides of the bowl and repeat.
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.

Notes

Fresh or frozen raspberries can be used. If using frozen berries, don't thaw them first.
Choose a good quality chocolate for best results.
Don't have a food processor? You can make these brownies by mashing the avocado and banana with a fork until mostly smooth. A food processor, blender or Thermomix will give a smoother result, but you will still have success without one.
Sprinkle a few chocolate chips over the top before baking, for extra indulgence!
For dairy-free brownies, use your preferred dairy-free milk of choice and swap regular chocolate for dairy-free chocolate.
How to test when they are ready; Cooking times can vary, as ovens differ greatly (or can be incorrectly calibrated). I recommend checking the brownies at 25 minutes and doing a "toothpick test". Insert a toothpick or a wooden skewer into the centre of the brownies. It should come out with moist crumbs attached, or even a little gooey batter attached for a gooey brownie). Keep in mind that the brownies will continue to bake in the pan after being removed from the oven. The top of the brownies should also be set.
Storing & Freezing - 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