AVOCADO BROWNIES
Easy Avocado Brownies. Healthy, extra fudgy, and gluten free! This healthy dessert recipe tastes decadent but is made of simple, wholesome ingredients.
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 brownie, Calories 130 kcal, Carbohydrate 13 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 29 mg, Fiber 2 g, Sugar 7 g
FUDGY AVOCADO BROWNIES
Make and share this Fudgy Avocado Brownies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 43m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- For Brownies: Preheat oven to 350 degrees F (325 F for glass or dark pan).
- Liberally spray a 9-inch square pan with non-stick spray.
- In a large bowl, whisk mashed avocado and melted chocolate.
- Whisk in sugar until combined, then add eggs and vanilla extract, mixing well.
- Add in flour, cocoa, baking powder, and salt, mixing with a large spoon or rubber spatula until JUST combined - do not over mix.
- Stir in oil until its well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan.
- Bake for 28-32 minutes (35-40 minutes if baking at the lower temperature) or until middle is set.
- Remove and let cool completely, then frost and top with grated chocolate if desired.
- For Frosting: Add avocado to the bowl of an electric stand mixer (or a hand held electric mixer) and beat until creamy. With the mixer on low speed, add in vanilla and then slowly add in powdered sugar and cocoa powder, scraping down the sides if needed, until a smooth frosting forms.
- Frost brownies once cooled.
FUDGY AVOCADO BROWNIES
Make and share this Fudgy Avocado Brownies recipe from Food.com.
Provided by KerfuffleUponWincle
Categories Dessert
Time 43m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- For Brownies:.
- Preheat oven to 350F (325F for glass or dark pan). Liberally spray a 9-inch square pan with non-stick spray.
- In a large bowl, whisk mashed avocado and melted chocolate.
- Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well.
- Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined - do not over mix.
- Stir in oil until it's well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan.
- Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.
- For Frosting:.
- Add avocado to the bowl of an electric mixer and beat until mashed and creamy. Add lemon juice.
- With the mixer on low speed, add in vanilla then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled.
- Note: Placed brownies in the fridge (covered throughly with plastic wrap) to store. Let them come to room temp to serve, or place them in the microwave for about 10-15 seconds before serving.
Nutrition Facts : Calories 639.8, Fat 38, SaturatedFat 15.4, Cholesterol 41.3, Sodium 117.2, Carbohydrate 83.6, Fiber 12.9, Sugar 55.9, Protein 9.6
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- Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (I like to grease the pan first, so the parchment paper will stay in place.)
- You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth, or you can make them in a food processor to get rid of all the avocado chunks. (I prefer using a food processor, but I've had good results with both methods.)
- In a food processor, combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed.
- Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.) Bake at 325ºF for 45 minutes, or until the center of the brownies looks cooked-through. (You don't want any jiggle when you shake the pan.)
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