[butts] - n. 1. A young woman who is smitten with food 2. A young woman who strives for balance

GF and DF Avocado Oil Brownies

GF and DF Avocado Oil Brownies

I’m pretty sure I’m not alone when I say chocolate is one of my weaknesses (whipped cream and oatmeal being the two others…). When I was younger, my favorite dessert was chocolate molten lava cake. Between the rich, creamy center and the moist cake, I was in heaven, especially when paired with vanilla gelato and whipped cream (told you it was a weakness).

Like I have with most desserts, I’ve outgrown the sweetness that comes with decadent chocolate-based dishes. I hardly ever order them when I go out, opting for something fruit or ice cream based. But that doesn’t mean my craving has completely gone away. These days, I am a huge dark chocolate fan, and when I say dark, I mean dark. I’m talking 99.9% dark chocolate, if I can find it. You won’t ever find any chocolate in my pantry that is below 85%. I don’t want it sweet- just like I love my matcha tea lattes bitter, I love my chocolate bitter.

One of the hardest parts of having a food Instagram, however, is scrolling through my feed every single day without salivating. Seriously. I begin to crave things I never eat and know I don’t like because of how amazing people make them sound and look. So when I came across a video of decadent chocolate brownies, ones I know would make me feel sick to my stomach, I started thinking about how I could change up a typical brownie recipe and create something a little more #straighttothebutze style: less sweet, packed with whole and delicious ingredients, and something I could eat every single day if I wanted.

A few weeks ago I had my first taste of Primal Kitchen’s avocado oil and was really impressed. I am not a huge avocado fan (I know, I know… how could I possibly be from California when I don’t like avocado?), but the oil was really good. I immediately knew I wanted to try baking with it.

So what does brownies + avocado oil equal? GF and DF Avocado Oil Brownies with Pistachios and Cacao Nibs, obviously. These are in part inspired by Love and Olive Oil’s Olive Oil Brownies, that original recipe that made me drool like no other! 

Make em, bake em, then eat em! Enjoy!


  •  1/2 cup oatmeal flour (gluten free if GF)
  • 2/3 cup dark cocoa powder, unsweetened
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup Primal Kitchen Avocado Oil
  • 6 ounces dark chocolate, finely chopped (I used Trader Joes’ 85% bar, but make sure yours is DF if DF/vegan)
  • 1/2 cup coconut sugar
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2/3 cup chopped and shelled unsalted pistachios
  • 2 tablespoon cacao nibs
  • Coconut oil (for coating pan)


Preheat your oven to 350 degrees Fahrenheit. Coat an 8 by 8 inch baking pan with coconut oil.

Whisk oat flour, cocoa powder, baking powder, and salt together in a medium bowl and set aside. Then, on the stove, add avocado oil and chocolate to a saucepan. Stir over low heat until the chocolate is almost completely melted. Then, turn off stove and remove pan from heat and continue stirring until chocolate is completely melted. Whisk in coconut sugar thoroughly, and then whisk in one egg at a time, only adding the next once completely mixed. Add vanilla.

Once all wet ingredients are incorporated, add in dry slowly, whisking in thoroughly. Fold in most of the pistachios. Pour batter evenly into the prepared pan and top with sea salt, remaining pistachios, and cacao nibs.

Bake for 25-30 minutes, or until a toothpick comes out clean from the center. Allow the brownies to cool before serving. Serve and enjoy!

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