Avocado in brownies? Yes! This was my first baking project where I combined avocado and chocolate. These fudge-like brownies are lighter than traditional brownies, but the abundance of chocolate makes them super rich and satisfying. The brownies are delectable on their own, but I made a dreamily good fudge-like frosting of coconut oil, maple syrup and chocolate.
If you know me at all (or have been following me on snapchat this week @FoodieInNewYork), you know that I love all things avocado. This was my first time baking (or even eating) the avocado-chocolate combo, and I must admit, I could taste the essence of avocado in the brownies, but I didn’t mind. I also noticed that the avocado taste lessened the next day. Or maybe I just became more accustomed to the taste. Either way, these brownies are so good, you won’t be worried about the avocados!
I topped them with chopped walnuts and cacao nibs. But you can pretty much top them with whatever you want–or nothing at all even! I think toasted coconut, nuts, or chocolate chips would all be excellent toppings. I served these brownies with raspberries because I find that the sweet-tart raspberries perfectly complement the rich chocolate.
I love “mix and bake” recipes where there isn’t that much of the extra to-do’s, and this recipe is certainly that. Just make sure your avocados are good and ripe. Everything else is a matter of measuring and mixing! I hope you enjoy this recipe as much as I have!
- 2 ripe avocados
- 4 ounces dark chocolate
- ¾ cup brown sugar
- 1 tablespoon brewed expresso
- 2 teaspoons vanilla extract
- 2 eggs
- ½ cup cocoa or cacao powder
- ½ cup almond flour
- ¼ teaspoon salt
- ½ cup walnuts, chopped (optional)
- FOR THE FUDGE FROSTING
- ¼ cup coconut oil
- ⅓ cup maple syrup
- 2 ounces dark chocolate
- ⅓ cup cacao or cocoa powder
- ¼ cup walnuts, chopped (optional)
- 2 tablespoons cacao nibs (optional)
- Prepare an 8x8 square baking pan by lining it with parchment paper.
- Preheat the oven to 350F. In a microwave-safe bowl or on the top of a double boiler, melt the chocolate, then set aside.
- Remove the flesh from the avocados and place in the bowl of a stand mixer or a food processor. Mix or process until the avocado flesh is completely broken down.
- Add the sugar, coffee and vanilla extract and mix until smooth. Use a rubber spatula to scrape down the sides and bottom of the bowl. Add the melted chocolate and mix until thoroughly combined. Add the eggs and mix until just combined. Add the cocoa powder, almond flour and salt, and mix until just combined.
- Stir in the ½ cup chopped walnuts. Spread the batter evenly in the 8x8 inch baking pan.
- Bake for 30 minutes, until just set.
- Remove from the oven and allow to cool.
- Meanwhile, prepare the fudge frosting. Combine the coconut oil, maple syrup and chocolate in a small saucepan over low heat. Stir with a wooden spoon until combined. Remove the pot from the heat and stir in the ⅓ cup cocoa powder.
- Pour the fudge frosting over the cooled brownies. Sprinkle the remaining chopped walnuts and cacao nibs on top of the brownies.
- Allow it to set in the refrigerator for one hour. Remove the brownies from the pan and cut into squares and serve. The brownies can be stored in an airtight container for up to 3 days.
This recipe was adapted from halfbaked harvest.