You may have noticed by now that I love brownies (I wish I didn’t!). I had heard of chocolate avocado brownies and I must admit I felt a little queasy at the thought of chocolate and avocado together. However, having made these I can honestly say that they are totally yummy, and you cannot taste the avocado at all. But the best thing is that the avocado replaces butter in this recipe, making them a much healthier brownie, which still tastes fantastic.
I tried these out on my entire family, without telling them that there was avocado in them to really test them out, and they all loved them, and remarked how rich and chocolately they were.
These brownies are low in fat, thanks to the avocado replacing the butter, but they are not dairy free as they contain eggs. Although if you wanted to play around with making an egg-free option, or using an egg-substitute it might still make a great tasting brownie.
2 medium ripe avocados
1/2 cup maple syrup
1/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup flour
1/2 cup cocoa powder
1/2 teaspoon sea salt or kosher salt
4oz unsweetened baking chocolate
Preset the oven temperature to 350F. Spray or butter a baking pan. I used an 8×8 inch pan.
Start by scooping the avocado flesh out from the skin. Place in a bowl and mash well. Add the maple syrup and granulated sugar. Beat the eggs in a small bowl and add to the mixture. Add the vanilla, baking soda and salt. Gradually add the flour and cocoa powder and mix well as you add them.
Break off pieces of the chocolate and melt in a bowl in the microwave. Stir the chocolate into the mixture.
Spread the mixture into the prepared pan. Note the mixture will seem quite sticky – this is completely normal. You may need to press down the mixture with a spatula or spoon to really make it fit into all the corners of the pan.
Bake in the oven for 25-30 minutes. The brownies are done once a toothpick or knife inserted into the center comes out clean.
Allow the brownies to cool completely before cutting them into squares.
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