Avocado Brownies

These avocado brownies are the bomb!!!! They are moist, fudgy, gooey and taste like chocolate. What else could you ask for in a recipe? This is a one-bowl recipe, just in case you needed another reason to try them right away The icing on this one is that it’s made with wheat flour and uses no butter or oil. There, it’s perfect.

Making these avocado brownies seemed like a must. Everyone’s baking with unconventional baking ingredients, and I didn’t want to be left behind. Am I the only one who ends up with a whole kilo of avocados all ripening on the same day? This after having spent 10 days waiting for even just to soften!!! Avocados are pretty snooty that way huh

I love baking with fruits, although I’ve mostly baked using bananas. I’m glad I can add avocado to the list now. This whole wheat banana bread is my absolute favourite and these banana muffins are so easy to make. Apples are your go-to fruit? Then try these healthy apple cinnamon muffins. They’re definitely delicious.

Notes:

Avocados tend to get slightly bitter when you cook with them. While the brownies are fudgy and super moist, you might be left with a slightly bitter aftertaste, even though the brownies are sweet. To help with this, you could either add half a cup of choco chips to the brownies or a layer of ganache over the brownies.

The ganache makes the chocolate more overpowering although it definitely adds to the calories. And if that isn’t a bother, serve with a giant scoop of vanilla ice cream. Happy Baking!!!!

Avocado Brownies :

Ingredients:

2 ripe avocados

1 cup brown sugar

1/4 cup honey

2 eggs

1 tsp vanilla essence

1/2 tsp baking soda

1/2 cup wheat flour

1/2 cup cocoa

  • Grease a square or rectangle cake tin with butter and line it with parchment paper. Let the sides overhang a bit. This will make it easier to lift the brownies out.
  • Preheat the oven to a 180 C
  • Cut the avocados and scoop out the flesh with a spoon.
  • Put the scooped-out avocado in a large bowl. Mash with a fork or with a cake beater on medium speed till it becomes pulpy. Make sure there are no large lumps
  • Add the rest of the ingredients to the bowl. Using a whisk or cake beater, mix all the ingredients till they’re combined into a smooth batter.
  • Pour into the prepared cake tin and bake for about 40 mins
  • Let the avocados cool down completely before you slice them into squares.
  • If the brownies are sticking to the grease paper, just let them sit in the fridge for 30-45 minutes and then peel off the paper.
  • Optionally you can add a layer of ganache to the brownies, although these are super moist on their own. You can find the recipe for Ganache here.
  • If you are using ganache, pour it over the cooled brownies. Refrigerate for an hour before you cut into squares.

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