Fudgy brownies make my heart sing. In the winter, on blistery days there is nothing better of than snacking on freshly baked brownies. Lately the cravings have been full force but in a effort to reduce the amount of butter, white sugar and flour in my baking I have been searching for some substitutes that still produce a fudgy brownie. My searches have brought me to using all different ingredients in their place. Avocado is my weakness and when I stumbled upon a recipe replacing butter with avocado, I couldn’t get it off my mind. A perfect avocado brownie, I just might have to try!
I made these brownies with my two younger boys and I thought they would be completely turned off when they saw a bright green mixture whizzing around in the food processor. They were pretty confused and not very convinced that we were making making brownies. I distracted them by putting them to work crushing (and eating) chocolate and by the time the melted chocolate mixed into the avocado they had faith in me again!
The baking/cooling time was grueling for us to wait to sample the fudgy goodness but we survived. The trick with these is to allow them to cool completely. If not, they will have a slight avocado taste. The boys couldn’t wait so I crossed my fingers and allowed them to try a piece.
The brownies disappeared in less than a minute and more were requested. They did say they tasted a bit of avocado but it didn’t stop them. Later on I tested another bite at room temperature and they were perfect! So, as painful as it may be, let those brownies cool!
- 2 large ripe avocados
- 8 oz. high quality chocolate
- 1/2 c. maple syrup
- 2 large eggs, wisked
- 1 tsp. vanilla
- 3/4 c. whole wheat pastry flour
- 1/4 c. cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Preheat oven to 350 degrees.
Puree avocado in food processor. Set aside.
Break chocolate into pieces. Melt on double boiler and add to avocado puree.
Combine chocolate and avocado in food processor.
Add in maple syrup, vanilla, and eggs. Pulse a few times and set aside.
Place all dry ingredients into large bowl and stir.
Add in wet ingredients and mix until combined.
Pour into 8 x 8 buttered dish.
Bake 25-30 minutes or until toothpick comes out clean when tested.
Allow to cool completely (Very Important!)