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