Avocados are so versatile - pasta, sandwiches, salads. They are also used extensively in desserts due to their creamy texture and buttery taste. Since they are a rich source of good fats, the are an excellent replacement for butter in your bakes. We experimented and the result was this utterly rich, fudgy brownie. And no, you cannot see or taste the avocado!
Fudgy Avocado Brownies [Vegan]
For the Brownies:
- 3/4 cup Flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 Avocado, smashed
- 2 tablespoons Coconut oil
- 1/2 cup Light coconut milk
- 1 1/2 teaspoon vanilla extract
- 1/3 cup Dairy free chocolate or Dark chocolate (70%) chips
For the Topping:
- 2 tablespoons Walnuts, roughly chopped
- 2 tablespoons Dairy free chocolate or Dark chocolate (70%) chips
- 1/2 teaspoon Sea salt
Preheat your oven to 360°F. Grease a pan and line with parchment paper. If you want to use aluminium foil instead, line the ungreased pan and then grease the foil.
In a large bowl, add the smashed avocado, coconut oil, coconut milk and the vanilla extract. Whisk it all well.
Now add the flour, cocoa powder, baking powder, baking soda, salt and sugar. Whisk well until smooth and shiny.
Fold in the chocolate chips. Scoop out the batter into the prepared pan and sprinkle the walnuts, sea salt and some more chocolate chips.
Bake for 30-35 minutes, until the top seems cooked and a skewer inserted in the center comes out with a few moist crumbs attached. You don't want to overbake this.
Let it cool. Take it out gently, this is a very soft brownie. You may even want to refrigerate it for an hour or two before cutting it. Cut into squares and enjoy!