Sunday, March 19, 2017

Avocado Brownies {Repost}

Chocolatey and gooey, you'd never know there's avocado in these delicious Avocado Brownies!

Reposted post because these brownies are so, so good! I use all avocado now instead of half avocado/oil. To have a less "green" taste use half avocado and half oil (you'll need less milk, about 2 tablespoons).

I love coconut sugar and substitute it, often, for brown sugar. One trick I've learned is to allow the dough or batter of the dessert to sit at room temperature for just a few minutes before baking to allow the coconut sugar to dissolve slightly. This will help if you're experiencing a grainy texture when using coconut sugar.

Avocado Brownies
Makes about 16 brownies (Depends how big or small you cut them)
  • 1/2 cup white whole wheat flour (or all purpose flour)
  • 2/3 cup coconut sugar (or brown sugar)
  • 1/3 cup plus 1 tablespoon cocoa powder
  • 1/3 cup white granulated sugar
  • 1/2 cup mashed avocado (about 1 avocado)
  • 2 eggs (flax eggs work great too)
  • 1/4 cup milk (I used unsweetened, original cashew)
  • 2 tablespoons vegan chocolate chips (optional)
  • 1 1/4 teaspoon pure vanilla extract
  • 1/4 to 1/2 teaspoon instant coffee granules (optional)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
Preheat oven to 350 F and lightly grease a 8x8 or 9x9 baking dish pan.

Add avocado, eggs, vanilla, and milk to a blender. Blend on high until very smooth. Set aside.

In a large bowl, whisk together flour, cocoa powder, sugars, coffee granules, baking powder, and salt. Stir in the avocado mixture and mix until combined. The batter is quite thick. 

Scoop/pour the batter into prepared baking dish and spread into a even layer. Dot the top with chocolate chips if desired. Bake 18 to 24 minutes or until the edges are cooked and the center is gooey. Allow to cool about 30 minutes before slicing and enjoying!

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