Avocado Brownies
User Reviews
5
Avocado Brownies
Description
The Avocado Brownies blend mashed ripe avocado and high-quality melted dark chocolate into a batter sweetened with granulated sugar and enhanced with cocoa powder and vanilla extract. Flour, baking powder, and salt provide structure, while avocado oil adds moisture. Folded chopped dark chocolate pieces add texture throughout. Baked in a sprayed pan, the brownies develop a set center with a slightly dense crumb. The accompanying frosting combines ripe avocado with powdered sugar and vanilla extract, whipped into a creamy spread. Refrigeration keeps the brownies firm but warming them to room temperature or briefly microwaving softens them, showcasing a fudgy, rich texture. This recipe is adapted from Martha Stewart’s brownies, substituting avocado for some traditional fats.
Ingredients
Brownies
- 2 avocado mashed as well as you can (about 1 1/8 cups, large, ripe
- 8 ounces dark chocolate melted, high-quality
- 1 cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons avocado oil
- 4 ounces dark chocolate chopped, high-quality
Frosting
- 1 avocado large ripe
- 2 1/2 cups powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
Brownies:
- Preheat oven to 350 degrees F. Liberally spray a 9-inch square pan with non-stick spray.
- In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined – do not over mix. Stir in avocado oil until it’s well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.
- Note: I placed these in the fridge (covered throughly with plastic wrap) to store and when eaten immediately from the fridge, they can be even denser and slightly dry, so I recommend letting them come to room temp or even placing them in the microwave (we did this!).
Frosting
- Add avocado to the bowl of an electric mixer and beat until mashed and creamy. With the mixer on low speed, add in vanilla then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled.
Notes
- The brownies are adapted from a Martha Stewart recipe, substituting avocado to replace traditional fat.
- Store brownies covered in the refrigerator and bring to room temperature or microwave briefly before serving for best texture.
User Reviews
Overall Rating
5
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