Chocolate Almond Avocado Brownies Recipes

CHOCOLATE AVOCADO BROWNIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a blender or food processor, combine avocado, eggs, honey and vanilla extract. Blend until smooth, scraping down sides as necessary.
• In a large bowl, whisk the flour, cocoa powder and baking powder.
• Combine the wet and dry mixtures and fold until a batter forms. Pour batter into a greased 8x8 inch baking pan.
• Bake for 20-30 minutes. Allow to cool.
• Enjoy!

AVOCADO BROWNIES

Steps:

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper so that two sides overhang like handles. Lightly coat with nonstick spray.
• 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 it's completely smooth and combined, stopping to scrape down the bowl a few times as needed so that no chunks of avocado remain.
• 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.
• 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 of the brownies comes out mostly clean with just 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. (I find that these taste their best and fudgiest the next day.) Slice and serve.

FUDGY CHOCOLATE-ALMOND SLOW-COOKER BROWNIES

Steps:

• In large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and baking powder, stirring just until moistened. Stir in chopped almonds., Spoon mixture into 8 greased half-pint jars. Center lids on jars and screw on bands until fingertip tight. Add hot water to a 7-qt. oval slow cooker; place jars in slow cooker. Cook, covered, on high until a toothpick inserted in center of brownies comes out clean, 2-3 hours. Remove jars from slow cooker to wire racks to cool completely., Meanwhile, bring creamer to a boil in a small saucepan over high heat. Stir in candy coating until melted. Remove from the heat; cool to room temperature. Spread ganache over cooled brownies. Sprinkle with sliced almonds.