Healthy Maple Syrup Brownies (no added sugar!)

Three fudgy maple syrup brownies stacked on a white marble board in front of the rest of the brownies cut into squares with an avocado in the background.

Healthy Maple Syrup Brownies (no added sugar!)

Fudgy maple syrup brownies with all the healthy swaps without sacrificing any of the flavor. Taste for yourself!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings brownies

Calories 216kcal

Author Rachael

Equipment

mixing bowl
whisk or large spoon / fork
9x9 inch metal baking pan for other sizes baking time will vary
measuring tools (cups, teaspoons) or kitchen scale
Fork
knife
parchment paper optional
mini spatula optional

Ingredients

1 avocado, large mashed or blended
1 cup avocado oil
1 cup pure maple syrup
2 teaspoons pure vanilla extract
2 chicken eggs, large or 6 tablespoons of JUST egg replacement
1 cup all purpose or baking flour gluten free baking flour optional
1 cup high quality raw dutch cocoa powder
2 teaspoons fine sea salt

US Customary - Metric

Instructions

Preheat oven: Preheat oven to 350°F.
Mash or blend avocado: Cut the ripe avocado open with a knife and remove the pit. Scoop out the avocado flesh into a large mixing bowl and mash it with a fork until completely smooth. You can also blend the avocado into a purée if you prefer.
Combine wet ingredients: In the large mixing bowl with the mashed avocado, add the oil, maple syrup, vanilla extract and eggs. Mix the wet ingredients together rapidly with a whisk until all ingredients are combined (~1 minute). An electric hand mixer can also be used (~20 seconds). Be sure to scrape down the sides as you mix.
Add dry ingredients: In the same mixing bowl with the wet ingredients, add the flour, cocoa powder and salt. Mix rapidly with a whisk until all ingredients are combined (~1 minute). An electric hand mixer can also be used (~20 seconds). Be sure to scrape down the sides as you mix.
Prepare your pan: Take your oven safe baking pan (I use a 9x9 inch metal baking pan) and add parchment paper and/or a light coating of avocado oil to avoid the brownies from sticking. If a different sized pan is used, the baking time will vary.
Bake: Pour brownie mix into the pan and smooth the top. Bake in a convection oven at 350°F for 20 minutes or until you can insert a sharp knife into the middle of the brownies and pull it out without any brownie batter sticking to it. You should be able to tell that all the batter is cooked, if the batter in the middle is still liquid they aren't quite done yet.
*Note: You may want to check your brownies after 10-15 minutes depending on the size of your pan. Using a 9x9 inch metal pan my oven always takes 20 minutes but if I use a 9x13 pan, the baking time is much shorter.

Notes

*It's recommended to use a 9x9 inch metal baking pan. If you use a different pan, cooking time will vary.
Make sure you avocado is ripe - you should be able to make an indent in it easily when you poke it with your finger.
The better your avocado is mashed or blended the less likely you'll be to have bits of avocados end up visibly in your brownies.
Let brownies cool to room temperature before cutting them with a sharp knife and remove with a mini spatula.
Avocado Oil Substitutions: use the same amount of grapeseed oil, butter or plant based butter.
Egg Substitution: to make these brownies vegan, the 2 chicken eggs can be substituted with 6 tablespoons of JUST Egg (vegan egg replacement). However, this will impact the taste to be a little bland compared to using eggs.
Gluten Free Flour Substitution: use the same amount of any type of all purpose or baking flour.
Sea Salt Substitutions: If you aren't using fine sea salt, use this salt conversion chart to see how much salt you should use. Ideally, you should be using a finely ground salt for baking so that the salt distributes evenly without a crunchy texture.

Nutrition