Decadent Dark Chocolate Avocado Brownies
Avocado in the brownies – Who would’ve known?
These Healthy & Decadent Dark Chocolate Avocado Brownies are so chewy, chocolatey, and deliciously tasty that no one ever suspects they’re healthier for you!
Substitutions in baking...
When I started looking to expand my creativity in eating avocados that go beyond guacamole, I discovered the idea of using avocado instead of butter or oil in a recipe. My initial thought was that the idea was a crazy one.
Being a person with a wanderlust for culinary adventure, I quickly warmed up to the idea, deciding to include the fruit as a replacement for the oil in a gluten-free brownie.
This wasn’t the first time I’d played around with a crazy and somewhat unconventional cooking idea.
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After all, this wasn’t the first time I’d played around with a crazy and somewhat unconventional ingredient idea.
Years ago, having been out of eggs and needing to make a cake for a family get-together, I had substituted mayonnaise for eggs in the batter.
The cake turned out delicious!
It ultimately generated loads of compliments from those who ate it. But, a few family members couldn’t fathom the idea of mayo in a cake and were grossed out at ever trying it.
A word to the wise. There's no need to always disclose the ingredients...
At the end of my trial, I determined that the positives outweighed the negatives, resulting in many a mayo-infused cake in years since. However, I haven’t always disclosed when I’ve sneaked it in.
For those who may be skeptical, you will have to trust me on this one.
Similar to mayo for moistness, this recipe uses avocado in the mix to make a super nutritious, creamy, decadent brownie treat that puts all other brownie recipes to shame.
Decadent Dark Chocolate Avocado Brownies
EQUIPMENT
- 8 x 8 Baking pan
- Electric Mixer
- Rubber spatula
INGREDIENTS
- 4 large eggs
- 1 cup granulated sugar
- 8 ounces Dark Chocolate Chips
- ½ cup Dark Cocoa Powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- ½ cup Gluten-Free All-Purpose Flour
- 2 ripe Avocados
- ¼ cup Almond Butter
- ½ cup Walnuts chopped (optional)
INSTRUCTIONS
- Preheat oven to 350ºF
- Spray an 8x8-inch pan with cooking spray.
- Beat eggs and sugar on medium speed with an electric hand mixer until lemon-colored and fluffy.
- Place chocolate chips in a microwave-safe bowl and microwave on high for 15 minutes, stirring in between, until melted.
- Add melted chocolate to the sugar-egg mixture a little at a time. Once incorporated, fold in cocoa, salt, vanilla, and gluten-free flour.
- Cut the avocados in half, removing the pits. Carefully score each half of the avocados, cutting both ways to make small squares, scoop out the avocado, then add it to the batter and mix well with the electric mixer.
- Blend in the almond butter.
- Add the chopped walnuts, mixing in.
- Spread the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before slicing.
KITCHEN NOTES
Nutrition
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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