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Healthy Dark Fudgy Avocado Brownies
Healthy Dark Fudgy Avocado Brownies
- Recipe Submitted by maryjosh on 07/10/2018
Ingredients List
- flesh from 1 average-sized ripe to very ripe Hass avocado, very well mashed
- 1/4 cup unsalted butter (half of one stick), melted
- 1 large egg
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tablespoons coffee or water (coffee leftover from the morning brew is fine)
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened dark cocoa powder or unsweetened natural cocoa powder or (I used Hershey’s Special Dark)
- 1 teaspoon instant espresso granules (make sure it’s instant so it dissolves), optional but recommended
- 1/4 cup gluten-free flour or all-purpose flour
Directions
Preheat oven to 350F. Line a 8-by-8-inch baking pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
In a large bowl, add the avocado and mash very well with a fork. Really break it up and the riper the avocado is, the easier it’ll be to smooth it out.
Add the melted butter, egg, sugars, coffee, vanilla, and whisk to combine. Continue to whisk out any green streaks or lumps.
Add the cocoa powder, instant espresso, and whisk until incorporated and free from lumps; it could take a few minutes if your cocoa powder is lumpy.
Add the flour and stir until it’s just incorporated; don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 minutes, or until top has just set, isn’t jiggly in the center, and the edges have firmed up and are set. A toothpick inserted in the center will not come out clean and there will be very moist and fudgy crumbs clinging to it, but no wet batter. They’re meant to be gooey and fudgy; don’t overbake. Allow brownies to cool completely in pan on top of wire rack.
After brownies have cooled for at least 1 hour, lift out with foil overhang and slice. Brownie crumbs will cling heavily to your knife; wipe it with a paper towel in between slices. However, I prefer the brownies chilled and refrigerate them for at least 2 hours, or overnight, before slicing.
In a large bowl, add the avocado and mash very well with a fork. Really break it up and the riper the avocado is, the easier it’ll be to smooth it out.
Add the melted butter, egg, sugars, coffee, vanilla, and whisk to combine. Continue to whisk out any green streaks or lumps.
Add the cocoa powder, instant espresso, and whisk until incorporated and free from lumps; it could take a few minutes if your cocoa powder is lumpy.
Add the flour and stir until it’s just incorporated; don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 minutes, or until top has just set, isn’t jiggly in the center, and the edges have firmed up and are set. A toothpick inserted in the center will not come out clean and there will be very moist and fudgy crumbs clinging to it, but no wet batter. They’re meant to be gooey and fudgy; don’t overbake. Allow brownies to cool completely in pan on top of wire rack.
After brownies have cooled for at least 1 hour, lift out with foil overhang and slice. Brownie crumbs will cling heavily to your knife; wipe it with a paper towel in between slices. However, I prefer the brownies chilled and refrigerate them for at least 2 hours, or overnight, before slicing.
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