These avocado fudge brownies are incredibly decadent… rich, smooth and delicious. But despite their rich flavour, we promise it will be hard to stop at just one.
Avocado is a wonderful ingredient to use in baking. It has a smooth, mild and creamy flavour which can work well with (or in some cases, replace) butter and eggs.
In this recipe, the avocado keeps the brownies very moist and fudgy.
- 1 x medium sized ripe avocado. (Gem, Hass or Reed avocados are best)
- 125g salted butter
- 125g dark chocolate (plus a bit extra for garnish)
- 2 eggs (ideally at room temperature)
- 1 ½ cups of caster sugar
- 110g almond meal
- 30g Dutch cocoa powder
- 1 tsp vanilla extract
- Sea salt flakes for garnish
- Pre-heat oven to oven to 160C fan forced. Grease and fully line a square baking tray. You’ll want to ensure you can pull the brownies out of their tray easily, by tugging at the baking paper.
- Chop chocolate with knife and combine chocolate and butter in a glass bowl over a simmering saucepan. Save a small handful of chocolate to sprinkle on top of the batter.
- Peel the avocado and chop into smaller squares. Mix the hot butter and chocolate mixture with avocado in a blender, for around 2 mins on a high speed. Ensure all avocado is combined with the chocolate mixture.
- Combine all dry ingredients in a separate bowl. Whisk to ensure there are not clumps and that it’s well combined. Pour chocolate mixture from the blender onto the dry ingredients and fold with a spatula. Add the eggs and fold until mixture is just combined.
- Pour batter into the tray. Sprinkle with chocolate flakes and sea salt. Cook for 30 – 35 mins. Let cool completely and remove from tray. Sprinkle additional sea salt (optional) and enjoy!
Note: As these are very moist, an inserted skewer won’t come out clean. Check the top to ensure it’s flaky to the touch. The middle should be quite moist.
This recipe is an adaptation of the "Gluten Free Brownies" recipe featured on Taste.com.au.