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Fudgy and rich chocolate avocado brownies replacing butter with heart-healthy fats! Try these healthy brownies for your next holiday party or a fun night in with your family!
When I first heard about avocado brownies I was skeptical. Green avocados mixed with chocolate made me think of something out of a Dr. Seuss book! Then I realized, replacing butter with these heart-healthy fats is a healthier options and pretty creative to be honest.
Most of us have only had avocados in the most amazing dish ever created, guacamole! However, the uses for avocados are endless. For example, a sandwich spread, a creamy sauce for pasta or vegetables, and even topped with an egg in the oven. Now that the low fat craze and misleading facts about fats are behind us (very sad for us dietitians to learn about) people are becoming more intrigued by these majestic, green beauties.
My Baking Adventures
I eat avocados almost everyday whether it is for breakfast with an egg scramble or later in the day with a salad. In dessert however, this is a first! The kitchen is slowly becoming my second home as I share with you my cooking adventures. Baking? It is still a complete mystery to me and part of that is due to fear. For the upcoming New Year, I hope to explore more in the baking world and learn about the basics behind it. A family friend and successful chef for the online program at the Escoffier Culinary Academy, Tom Beckman, suggested How Baking Works, a book about the science and fundamentals of baking. And yes, I added this to my Christmas wish list!
Brownies are trendy again!
There are so many varieties out there today. Of course, avocado, but there are also sweet potato, beets, and black beans sneaking into brownie batter (these will be my next brownie adventure!).
After exploring the internet, most recipes for avocado brownies used melted chocolate and up to a cup of sugar. I really wanted to cut down on the sugar since the chocolate chips were sweet enough, and in reality, we do not need so much sugar in our diets. One of the best recipes that I was inspired by was from the blog, Half Baked Harvest. The pictures are beautiful and the brownies look absolutely decadent!
I decreased the amount of granulated sugar by using all natural maple syrup in addition to the recipe. If you prefer cake-like brownies, I would add in an extra egg. These brownies are fudgy and with less structure as I used only a 1/2 cup of flour.
These brownies can be gluten free if you substitute almond flour for the whole wheat flour. To make them vegan, use flax eggs for the whole eggs, and be cautious with the chocolate chips (make sure you use dark chocolate). I hope you enjoy these avocado brownies and good luck not eating the whole pan at once!
Feel free to swap in different toppings such as nuts or seeds, dried fruit, or even coconut shreds. These brownies are good for up to a week in the refrigerator or a few months in the freezer.
- 2 medium, ripe avocados skin and pit removed (halve the avocado and scoop out with a spoon)
- 1/2 cup pure maple syrup
- 1/4 cup raw granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon salt or pinch of sea salt
- 1/2 cup semi-sweet chocolate chips or cacao nibs
- Preheat oven to 350 degrees and set aside a lightly greased 8 x 8 baking dish.
- In a food processor, add the avocado, maple syrup, and sugar. Blend well. Then add the eggs and vanilla extract. Mix well so that all of the ingredients are blended together. Make sure to scrape the sides for any remnants.
- Gently add in the flour, baking soda, salt, and cocoa and mix well.
- Turn off the processor and remove the blade. Stir in the chocolate chips using a spoon or spatula.
- Spread the batter into the pan evenly. Bake for 25-30 minutes or until done. Test the middle of the batter with a knife or toothipick to make sure nothing sticks.
- Remove from heat and let cool before cutting into squares. Enjoy!
Kathryn Pfeffer-Scanlan MS, RD is a Registered Dietitian and recent transplant to Boulder, CO. After working as an inpatient dietitian for almost five years in Boston, she is expanding her expertise in the health and wellness industry. Katie is passionate about cooking and food photography, sharing her culinary adventures on her food blog, One Hungry Bunny, and exploring her new Rocky Mountain surroundings. Follow Katie on Facebook, Instagram, and Twitter.
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