Have you ever used avocado to make something sweet?
For the longest time I thought it only had savory purposes like for guacamole or in sandwiches or topping a taco. But now I know better. Now I know avocado is a miracle fruit that, although not sweet on its own, can be just as delicious savory as it can be sweet!
I mainly use avocado in smoothies. I actually try and eat some everyday since it is so nutrient rich. For real- it’s a power house. Avocados are abundant in vitamins and minerals, have more potassium than bananas, are a great source of healthy monounsaturated fats, and are high in fiber. They can help to lower cholesterol, improve your hair and nail health and fight against cancer. Like I said- power house!
Using avocados to create healthier desserts that are still just as rich is a great way to improve your health.
But! It can also be used to make ultra fudgy baked goods like chocolate cookies annnnnnd BROWNIES!!!!! (I’m a brownie fan, can you tell?)
These Avocado Brownies are SO delicious there is no way you would ever know there was anything like avocado in them! I promise you. They are super chocolate-y and mega moist! And if you want them to taste extra brownie-like then I recommend using a non-GMO all-purpose flour. I personally find that any kind of whole-grain flour taste comes through in brownies in general… you might not be as sensitive to that or heck, maybe that won’t bother you!
- ⅓ cup mashed avocado (from about 1 small avocado)
- ¼ cup non-GMO canola oil
- ¾ cup unrefined granulated sugar
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- ¼ cup non-dairy milk
- ⅔ cup whole-wheat pastry or light spelt flour*
- ¾ cup cocoa powder
- 1 tablespoon tapioca/arrowroot starch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup chocolate chips
- ¼ cup chopped walnuts, optional
- Preheat oven to 350°F and line an 8-by-8-inch pan with parchment paper; set aside.
- In the bowl of a food processor, add avocado, canola oil, coconut sugar, maple syrup, vanilla extract, and non-dairy milk. Process until very smooth and creamy, 1-2 minutes, scraping down the sides as needed; set aside.
- In a large bowl, sift flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Whisk to combine.
- Pour wet ingredients into dry. Combine with spatula, folding until no flour bits remain. Lightly stir in chocolate chips and walnuts.
- Bake for 20-22 minutes TOPS. Careful not to over-bake! A toothpick inserted into the center should come out with MOIST crumbs- not dry crumbs. It may even looked undercooked. Better safe than sorry, especially if using whole-grain flour. Remove and place on cooling rack. Allow to cool at least 15 minutes before cutting.