Vegan Chocolate Brownies

Name: Vegan Chocolate Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 20
Ingredients: 1 pack of Low Carb Chocolate Cupcake Mix; 1 large Zucchini, grated (approx. 200g); 3/4 cup chopped macadamias (100g); 1/2 cup 99% Sugar-Free Choc Chips; 1/2 a soft avocado; 2 Tablespoons chia seeds (24g); 1/2 cup coconut oil (100ml); 2/3 cup milk of choice

Chocolate brownies that ARE good for you?!? 😲 These vegan chocolate brownies are the most delicious and fudgiest brownies ever! They were super easy to make. No one will ever guess they are healthy! Made with natural ingredients, low carb (no added sugar) and packed full of the goodness! You can feel good about making the PERFECT treat for after school or to take along to a picnic.

Vegan Chocolate Brownies

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

189

Ingredients

1 pack of Low Carb Chocolate Cupcake Mix
1 large Zucchini, grated (approx. 200g)
3/4 cup chopped macadamias (100g)
1/2 cup 99% Sugar-Free Choc Chips
1/2 a soft avocado
2 Tablespoons chia seeds (24g)
1/2 cup coconut oil (100ml)
2/3 cup milk of choice

View Cart (0) Checkout

Directions

Preheat the oven to 160 degrees and line a slice tray around 20cm by 30cm,
Blend/blitz together – 1/2 a soft avocado, 1/2 cup coconut oil, 2/3 cup milk of choice and 2 Tablespoons chia seeds – let this mix sit at least 15 minutes whilst you chop and prep the rest of your brownie ingredients.
Combine the Chocolate Cupcake Mix, Grated zucchini, chopped nuts and dark chocolate in a bowl, then add the avocado mix and combine well.
Transfer the mix to the tray and bake for 30-40 mins
Let cool and then chill in the fridge for a few hours (even better overnight) before slicing (the fridge is what makes it the fudgiest)
Serve at room temp.
Keeps for 5 days in the fridge or 3 months in the freezer.

Recipe Swaps

Switch the macadamias to pecans or walnuts
Swirl through some peanut butter
Mix through some freeze-dried raspberries.
Add a combo of white and dark chocolate chips

Recipe Note

- We use unsweetened almond milk in our baking.
- You can use 2 x eggs in place of the Avocado and Chia 'eggs'
- Peel the zucchini first if you are trying to hide the veggies from the kids

Nutrition

Serving Size 54
Calories 189, Protein 4 grams, Fat 17 grams, Saturated Fat 9 grams, Carbs 5 grams, Sugar 1 grams, Sodium 69 milligrams

Vanilla Bean Panna Cotta

Panna Cotta is usually made with cream and sugar. We decided to make a healthier version that can be a great dessert or snack. It can also be a great base, should you want to add your personal touc...

Vanilla Bean Panna Cotta

Vegan Chocolate Brownies