Preheat oven to 350 degrees F/fan-assisted 160 degrees C / 180 degrees C/ and lightly oil a 23 X 23 centimeter (9 inch by 9 inch) baking tray. (Silicone is good for this.)
Mash the avocados in a large bowl using a fork.
Then add in the sugar, oil, almond milk, peanut butter, vanilla extract, cinnamon and nutmeg and mix until combined.
Then mix in the flour, cocoa powder and salt until combined.
Pour the brownie batter into prepared baking tray, then scatter almond flakes on the top.
Bake for approximately 27-30 minutes, until brownie starts shrinking away from the sides of the tin, the centre feels a bit springy and a skewer inserted comes out cleanly. Careful not to overcook – the brownie will firm up as they cool down).
Take brownies out of oven and allow the brownies to cool completely.
Sprinkle on the freeze-dried raspberries before cutting and serving.
Notes
Avocados make the perfect butter or oil substitute in baked goods. To make these brownies vegan, I couldn’t use butter, so avocados were the perfect choice. (This also means these are dairy free brownies.)
Using avocados lowers the calorie count. Butter has about 4 times the calories compared to an equal amount of avocado. Let’s face it, most of us could do with fewer calories in our daily diets.
Weight Watchers Points
There are 6 Freestyle SmartPoints in a serving of Peanut Butter Avocado Brownies.