I love brownies. I really do. And I love them in their simplest, gooiest, most fudgey, chocolatey form. No need to fancy them up for me (although I won’t pass on those kind either).
We’re all familiar with a standard brownie recipe- copious amounts of butter, sugar, some form of chocolate, a bit of flour, eggs- you get the idea. You can play around with the ratios of these ingredients to get a really gooey brownie (yes, please!) or a more cakey one (I’ll take that, too).
But have you ever played around with the actual ingredients themselves? The hallmark of some great brownies begins with some great butter, right? Right?? Not. So. Fast.
Take a look at these puppies in all their moist, crumbly, chocolatey goodness.
Holy Guacamole look at these!! (sorry, I just couldn’t help myself >snort<) And yes, there’s healthy green stuff in them. Courtesy of the Humble Avocado.
I’m not posting this recipe because it might be slightly more healthy than traditional brownies. I’m posting it because these are some of the most moist, soft, chocolatey brownies that will satisfy even your most indulgent brownie craving!
I found this recipe over at How Sweet Eats. Let me tell ya, Jessica hit the nail on the head with this one. These are sooooooo goooooooood. In fact, last summer I think I made at least 3-4 batches of these brownies. I picked up those bags of Avocados at Costco waiting for them to ripen just so I could make these.
Who knew that replacing the butter with avocado would give you such an amazing treat.
A treat with healthy green stuff. That my kids will actually eat!! Miraculous.
You’ll start by mashing up 2 avocados. This time I actually used my immersion blender to help me get the avocados nice and smooth. But you certainly don’t need to do that- mash away with a fork and you’ll be good to go. Just remember, any chunks left behind will be green chunks in your brownies. It doesn’t bother me any, and it won’t affect the taste, but if you really want to fool folks, you better mash, mash away.
Then melt up some good chocolate. And chocolate really is the star here. These brownies aren’t overly sweet, so you want to make sure you like the chocolate your are using since it shines here. I used Ghirardelli Semi Sweet and it worked wonderfully. If you like a sweeter brownie you could increase the amount of sugar. I’d probably start with just an additional 1/4 cup and go from there.
Add your melted chocolate to your mashed avocado. This is when the magic starts to happen . . .
and mix the two real goooood . . . .
Oh yeah. Go ahead . . . take a spoonful, or two. Scoop out a bowl and give it to your kids and call it lunch. It has avocado in it after all. You know, the good fat, and all those good antioxidants from chocolate . . . anyway. . .
Now is where we get back to basics. Mix in some sugar, then eggs, vanilla extract, flour, cocoa powder, a bit of baking powder, and a dash of salt. Yup- all in the same bowl. Your batter will be very thick and a bit dry. At this point, Jessica at How Sweet Eats used avocado oil to bring it all together. Avocado oil is not something I have on hand, so I used canola oil to add that last bit of fat and moisture to the mixture.
Place it into a greased pan and pop it in the oven for about 30 minutes. Then wait . . for it . . . to cool . . . .
My kids could hardly wait to dig in. And once they did, each had 2 pieces. They are that good. I would not hesitate for a second to bring these to a summer picnic and share them with friends and family. You really should give them a try. Another bonus: they freeze really well. You know how I said last summer I made 3-4 batches of these? I would slice them up in individual portions and freeze 3-4 pieces together, wrapped in foil. Then I’d stick all my foil packet in a zip lock bag. Whenever the mood would strike for some chocolate, I’d just take out a foil packet and let them thaw on the counter. (PS. If you can’t wait that long, they make a scrumptious frozen treat, too!)
Jessica frosted hers, but I skipped that. On their own, they are a fudgey stick-to-the-roof-of-your mouth chocolaty kinda-guilt-free-so-I-just-might-eat-the-whole-pan brownie. Do try it. I know you’ll love them just as much as I do.
- 2 ripe avocados
- 8 ounces good quality chocolate*
- 1 cup sugar
- 2 eggs, room temperature
- 1½ teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup cocoa powder*
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons canola oil
- Preheat oven to 350 F. Lightly grease a 9x9 dish
- Mash your avocados with a fork, or use a blender to get them really smooth
- Melt the chocolate and add it to the mashed avocado. Mix well.
- Add sugar and mix well.
- Add an egg, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Add the flour, cocoa powder, baking powder and salt. Mix well. Batter will be VERY dry.
- Add the canola oil. Mix until just combined. Batter will be very thick
- Spread the batter into prepared dish. Bake for 30-35 minutes. Time will vary depending on your oven and size of pan you used.