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!
When I started looking to expand my creativity in ways to eat avocados that go beyond guacamole, I discovered the idea of using avocado in place 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.
After all, this wasn’t the first time I’d played around with a crazy and somewhat unconventional cooking 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, there were a few who couldn’t fathom the idea of mayo in a cake and were grossed out at the very thought of ever trying it. At the end of my trial, I determined that the positives outweighed the negatives resulting in many a mayo-infused cake in years since.
For those who may be skeptical, you’re going to have to trust me on this one. This recipe uses avocado in the mix to make a super nutritious, creamy, decadent treat of a brownie that puts all other brownie recipes to shame.
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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 with electric hand-mixer at medium-speed until lemon-colored and fluffy.
- Place chocolate chips in a microwave-safe bowl and microwave on high for 15-minute at-a-time, 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 avocado adding 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 prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before slicing.
Recipe Notes
Nutrition
Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox
(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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