Fudgy Avocado Brownies with a Rich Flavor
Perfect for those seeking a gluten-free and dairy-free treat, these brownies combine the deep, luscious flavor of semisweet chocolate with the subtle creaminess of avocado.
Ingredients
- 1 large ripe avocado mashed
- 1 cup semisweet chocolate chips
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring after each, until smooth. Let cool slightly.
- In a food processor, combine the mashed avocado, eggs, granulated sugar, and vanilla extract. Blend until smooth and creamy.
- Add the melted chocolate to the avocado mixture and blend until well combined.
- In a separate bowl, whisk together the unsweetened cocoa powder, almond flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and pulse until just combined, ensuring not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.
Notes
Use Overripe Avocados : The riper the avocado, the creamier the batter! If your avocado is slightly firm, mash it well to avoid lumps in the brownies.
Sift the Cocoa Powder : For an ultra-smooth, fudgy texture, sift the cocoa powder before mixing it in to prevent clumps. This ensures an even chocolate flavor throughout.
Don’t Overbake : Brownies continue to cook as they cool. Remove them when a toothpick comes out with a few moist crumbs rather than completely clean for the perfect fudgy consistency.