It's April 20th, so I thought it would be fun to make brownies using a special green ingredient...Avocados! While I usually reserve avocados for toast, I thought it would be interesting to experience integrating them into a dessert. I don't personally believe that these would ever replace the classic fudge brownie, but by replacing the fat with avocados and adding maple syrup, they made a decent, healthier alternative. The Avocado Brownies are also gluten-free as this recipe replaced all purpose flour for Almond Flour.

INGREDIENTS

Brownie Batter

• 3/4 Cup Avocado 
• 1/2 Cup Maple Syrup
• 2 tsp Vanilla 
• 3.5oz Dark Chocolate (Melted) 
• 2 Eggs 
• 1/2 Cup Cocoa Powder
• 1/2 Cup Almond Flour 
• 1/2 tsp Salt 
• 1/4 Cup Dark Chocolate Chunks 

Frosting

• 1/4 Cup (56g) Dark Chocolate 
• 2 tbsp Warm Milk 
• 1/4 Cup Plain Greek Yogurt 
• 2 tbsp Unsweetened Cocoa Powder 
• 2 tbsp Dark (Dutched) Cocoa Powder 

DIRECTIONS 

Brownie Batter 

1. In a food processor, combine avocado, maple syrup, and vanilla until smooth. 
2. Add melted dark chocolate. Pulse until creamy. 
3. In a bowl, whisk eggs for 1 minute until bubbly on top. 
4. Stir in avocado mixture. 
5. Add cocoa powder, almond flour, and salt. 
6. Stir until just combined. 
7. Stir in chocolate chunks. 
8. Pour into 8x8" pan. Bake at 350°F for 30-35 minutes until set. 

Frosting

1. Melt the dark chocolate and combine with remaining ingredients.
2. Spread over cooled brownies. 

Store brownies in the fridge for up to 1 week. 

PRINT THE RECIPE HERE

This recipe was adapted from www.halfbakedharvest.com and www.amyshealthybaking.com