Fudge Avocado Brownies….
Sure hope all of you had a happy Easter! Since the weather was so beautiful we were outside most of the day.
If you been following me you know that I do NOT like to bake. If I do, it must be an easy but delicious dessert. A chocolate dessert was what I was after and hubs and I love fudge brownies.
Even though its not a fancy dessert it did satisfy our sweet tooth.
I love avocados but wouldn’t have though of using them in a brownie? But, I was willing to give it a try since there were 3 over ripe avocados in the fridge.
They ooze creamy fudgey goodness! Mr. C doesn’t eat avocados but he loved the brownies.
I would of had more pictures but these went really fast.
You mash/cream the avocado using a mixer or blender..
Melt the chocolate in a bowl over water…make sure bowl doesn’t touch the water.
Stir Avocado into the chocolate…
Mix until combined.
If you want you could make with regular flour but we’re gluten and dairy free.
The fudge brownies also have a yummy avocado frosting too…
Go ahead, make this recipe…the Fudge Avocado Brownies are creamy good!
Fudge Avocado Brownies with Avocado Frosting
11 ounces dark chocolate (chopped or chips) Note: I used a 85% of cacao chocolate since its dairy free
2 tbsp Coconut oil
2 hass avocados, pitted and peeled
1/2 cup maple syrup or honey
1 tsp vanilla extract
3 eggs, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup less 1 Tbsp. coconut flour
For the Avocado Frosting:
One medium sized hass avocado, pitted and peeled
3 Tbsp unsweetened cocoa powder
3 Tbsp maple syrup
Preheat the oven to 400 degrees F.
1) Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
2) Place the dark chocolate and coconut oil in a bowl set over simmering water. Make sure the bowl doesn’t touch the water)
While melting the chocolate stir until smooth then remove from heat and set aside.
3) Then Place the avocado into a food processor or blender and process/blend until smooth. After stir the avocado, honey and vanilla extract into the cooled chocolate.
4) Next, add the eggs, one at a time, making sure each is well mixed before adding the next. Then stir in the coconut flour and cocoa powder until the batter is smooth.
5) Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
6) Bake for 12-15 minutes or until the top is firm to the touch. Next, remove from oven and cool completely in the pan before lifting the brownie from the pan.
1. Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
2. Process/Blend, scraping down the sides as needed until very smooth.
3. Add more cocoa powder or maple syrup if needed to taste.
4. Spread over completely cooled brownies.
5. Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.