Avocado Brownies

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

There is no shortage of delicious brownie recipes. Some are made with butter, some are made with coconut oil (we love these), some are are made with black beans, applesauce, yogurt... The list goes on and on. We love avocado and go through a bunch every week. When testing this recipe, I couldn't fully commit to 100% avocado for the fat. The flavor was a little too green for us. To help tone the fruity taste I decided to use half oil/half avocado. All the testing was worth it, no one will ever know there's a little avocado in these brownies! They're even better the next day!

Oils, like olive and coconut, are said to be good for us so I experimented with those two. Either will work for this recipe. I've only used regular olive oil, not extra virgin so I can't say how'd that'd taste. If using coconut oil, make sure to melt and cool slightly before using. Unrefined coconut oil adds a wonderful coconutty flavor to these that is well welcomed. 

I love coconut sugar and substitute it for brown sugar in lots of the recipes I make. 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.

These brownies aren't too sweet or too bitter. In the middle I'd say on the sweetness scale. If you'd like, you can reduce the sugar from 1 cup to 3/4 cup for a less sweet brownie. I've also had success making these with a stevia baking blend, which only uses about 1/2 cup but tastes as sweet as the full amount of 1 cup sweetener. 

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
• 1/4 cup mashed avocado (about half a avocado)
• 1/4 cup olive oil or melted, slightly cooled coconut oil
• 2 eggs
• 2 tablespoons milk (I used unsweetened, original cashew)
• 2 tablespoons 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, milk, and oil 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!