Notice anything different about this post? Well if you look to the left, you’ll notice a bite of ooey-gooey, dense, moist, dark chocolate perfection. And if you look toward the heavens, you’ll learn that this is actually an avocado. That’s right, people. AVOCADO BROWNIES. Did I mention that they’re gluten-free, too?
Avocado Brownies
- Brownies
- 4 ounces dark chocolate, chopped + divided
- 2 ripe avocados, pitted + skins removed
- 3/4 cup sugar
- 2 teaspoons vanilla
- 2 eggs
- 1/2 cup dark cacao powder
- 1/2 cup gluten-free flour
- 1/4 teaspoon salt
- Toasted almonds, for top
- Chocolate Fudge Frosting
- 1/3 cup real maple syrup
- 1/4 cup coconut oil, melted
- 2 ounces dark chocolate, chopped
- 1/3 cup cacao
- Preheat the oven to 350 degrees F. Spray a 8×8 inch pan or pie plate with cooking spray.
- Melt 2 ounces dark chocolate in the microwave until smooth. Add the avocado, sugar, and vanilla to a food processor and puree until completely smooth and no clumps of avocado remain. It helps to scrape down the sides of the bowl once or twice.
- Pour in the melted chocolate and puree until smooth and combined. Add the eggs and process until the eggs are combined.
- Add the cacao powder, flour, and salt. Pulse until the mixture is just combined.
- Remove the blade and stir in the remaining 2 ounces of dark chocolate.
- Evenly spread the mixture into the prepared baking pan. Bake for 30-35 minutes or until the brownies are just set. DO NOT over bake or these will become cakey. Allow to cool before frosting.
- In microwave, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth.
- Remove from the heat and stir in the cacao power + a pinch of salt.
- Pour the frosting over the brownies and spread in an even layer.
- Sprinkle with any desired toppings.
- Place the brownies in the fridge and allow the frosting to set 30 minutes to 1 hour. Store in fridge or freeze for later.
Macarons and Mayhem 