What if we told you that you could bake a delicious batch of warm and chocolatey brownies using avocado as the main ingredient? Well, it's true, you can, and we can show you how! These health-conscious brownies are just as delicious as any other recipe and you'd never be able to tell the difference.
Ingredients
- 1 large avocado, peeled and pitted
- 2 large eggs at room temp.
- 1/3 cup coconut sugar or light brown sugar
- 1/4 cup pure maple syrup
- 3 tbsp unsalted butter at room temp. (to make dairy-free, use coconut oil)
- 1 tsp pure vanilla extract
- 1/2 cup plus 2 tbsp unsweetened cocoa powder
- 1/2 cup blanched almond flour
- 1 tsp espresso powder (optional, will yield a more intense chocolate flavor but will *not* make the brownies taste like coffee)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup dark or semisweet chocolate chips, divided
Directions
1. Place a rack in the center of your oven and preheat to 350 degrees F. Line an 8x8 inch pan with parchment paper so that two sides overhang like handles. Lightly coat with nonstick spray.
2. In the bowl of a food processor fitted with a steel blade, place the avocado, eggs, coconut sugar, maple syrup, butter, and vanilla. Process until completely smooth and combined, stopping to scrape the bowl a few times as needed so no chunks of avocado remain.
3. To the food processor, add the cocoa powder, almond flour, espresso powder, baking soda, and salt. Process until smooth. Add 1/4 cup chocolate chips and pulse a few times so that the chips are roughly incorporated.
4. Scrape the batter into the prepared pan and smooth the top. Sprinkle over the remaining 1/4 cup chocolate chips. Bake for 25 to 30 minutes, until the top is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs clinging to it.
Place the pan on a wire cooling rack and let the brownies cool for 30 minutes. With the parchment paper handles, lift the brownies from the pan and place them on the rack to cool completely. If time allows, refrigerate for at least 4 hours or overnight. Slice and serve.
Storage: Store leftovers in the refrigerator for up to 1 week, or wrap tightly and freeze in a ziplock bag for up to 4 months.
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