October 18, 2013

(Paleo) Fudgy Avocado Brownies

(Paleo) Fudgy Avocado Brownies

I’m calling all chocolate lovers here.
If you are obsessed with chocolate (like me) then you need these babies in your life.
Let’s use some adjectives to better describe these brownies.
These are the most creamy, rich, decadent, thick, gooey, appetizing, exquisite, dense, heavenly, savory, succulent, sumptuous, yummy, fudgiest, chocolatey BROWNIES EVER!
Dude...I’m not kidding!

(Paleo) Fudgy Avocado Brownies
However, you need to love chocolate to enjoy them.
I’m talking about true grit chocolate here, real dark chocolate, badass dark chocolate. None of that wishy-washy-milky non-sense.
The one that looks in your eyes and says “Are you man enough to handle me?” Boom!
Because you see, the avocado allows the chocolate to stand out front and center. And it empowers it, quite a lot.
The avocado also gives to the brownies a smooth and thick consistency; plus it’s full of health benefits. Thank you avocado, you’re quite the trooper.
If you’re skeptical about the friendship between avocado and chocolate, you’ll think twice, because they pair together better than you can imagine.
Be willing to open your mind to this, you won’t regret it. Promise.

(Paleo) Fudgy Avocado Brownies 
The brownies are dense, not light and fluffy — they are fudgy and rich, and super moist because of the egg and of the avocado. 
No, they do not taste like avocado. In fact, make your friends eat one, observe, and take note of the reaction. Then tell them that they’re paleo and that they have avocados in it.

(Paleo) Fudgy Avocado Brownies                                                                         Print this recipe!

Ingredients 
Makes 12 (large) brownies

2 large ripe avocados (I used Hass)
8 oz / 220 gr +70% dark chocolate, chopped
3 tablespoons virgin coconut oil (or butter)
1 cup / 7 oz / 200 gr raw coconut palm sugar 
2 large eggs
1 teaspoon vanilla extract
¾ cup / 2.65 oz / 75 gr almond meal
¼ cup / 1.12 oz / 32 gr unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon fine grain sea salt

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Lightly grease a 8x8-inch baking pan. Line the pan with foil and lightly grease the foil. This will make brownie removal much easier.
Place coconut oil and chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water. Stir with a wooden spoon until chocolate and coconut oil are completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.
In a large bowl, mash avocado until very smooth (I used an immersion blender to speed up the process). Whisk mashed avocado and melted chocolate mixture.
Whisk in raw coconut palm sugar until combined, then add in eggs (one at a time) and vanilla extract.
Sift in cocoa powder, then add almond meal, baking powder and salt, mixing with a large spoon until just combined (do not overmix).
Spread the batter into the prepared pan and smooth using a spatula.
Bake for about 28 to 30 minutes until the middle is set.
Let cool and cut into 12 squares using a sharp knife. Sprinkle with a tiny bit of flaked salt (I used Murray River), if desired.

Nutrition facts

One brownie yields 280 calories, 21.6 grams of fat, 23.7 grams of carbs  and 5.1 grams of protein.

Pin It!

20 comments:

  1. Oh my....I'm need one of those brownies!

    ReplyDelete
  2. OH MY GOD! That's exactly what I need! I love baking with avocado. I LOVE pure dark chocolate. No milky cr@p. Agreed. And I've been looking for fudgy brownie made with all of this without weird ingredients FOREVER. I love you! Quick question: can I replace palm sugar with smth else like agave or brown sugar and how much? It's kinda a bit "weird" ingredient for me. LOL. I know, I'm HM.

    ReplyDelete
    Replies
    1. You can definitely sub the coconut sugar with brown sugar (Muscovado should work best!), 1:1.
      Let me know how you like 'em!

      Delete
  3. Mmmmm....that looks & sounds delicious! Great recipe. I can imagine how creamy the brownie must be, by using avocado für the dough...yummi!
    I like.

    I made some American M&M-Cookies on friday as well. Perhaps you may have a look at them?!

    Greets, Lisa

    ReplyDelete
  4. I simply love anything that has chocolate and sea salt. I can't seem to get enough of these flavor combinations. Your brownies look sooo good and I have to say I never tried brownies with avocado before so this is a must try! Thanks for sharing.

    ReplyDelete
    Replies
    1. I'm telling you Jo, avocado + chocolate is the thing!

      Delete
  5. Ohhh, these brownies look so good. To be honest, I've never used avocado in baking, although I've wanted to in a while. I might try avocado in this form, looks pretty yummy. Thanks for inspiring.

    ReplyDelete
  6. Looks like you and I share the same respect for "manly" chocolate AND ooey, gooey, dense and fudgy brownies! These look sinfully decadent.

    I was actually standing in line at Walmart when I read this post and I had a hard time containing all the drool that wanted to escape from my mouth... had to put the phone away, people were starting to stare! ;)

    ReplyDelete
  7. I just made these today. You are right! They are absolutely delicious! I have tried so many of your recipes and everything always turns out so beautifully :) Thanks for sharing.

    ReplyDelete
    Replies
    1. Thank you Sabrina, this means a lot to me!

      Delete
  8. I'm baking at 9,000ft and these keep coming out too mushy and moist. I've subbed everything I need to for the elevation (just the baking powder really) but I am sad that they keep coming out too soft. Any suggestions?

    ReplyDelete
    Replies
    1. There are a couple of things you can do: Increase baking temperature by 25°F; add one more egg white (it will coagulate and make the cake set faster); and last but not least, reduce a bit the avocado content (use 1 1/2 instead of 2).
      Lemme know if this help!

      PS I am so jealous that you live at such high altitude. It nust be somewhere in Colorado or Utah or maybe New Mexico?
      Either way I'm sure you are surrounded by gorgeous mountains and amazing landscapes!

      Delete
  9. I did it ! There are absolutely fantastic !
    Thank you for this amazing recipe !

    ReplyDelete
  10. I just made these and they were amazing! Thank you so much for sharing. Now if only I could stop eating them...

    Jennifer Ashley
    www.prettylittledetails.ca

    ReplyDelete
  11. I am allergic to almonds. What can l substitute for almond meal? Flax?

    ReplyDelete
  12. I'm allergic to almonds. What can I substitute for almond meal? Ground Flax seeds?

    ReplyDelete
    Replies
    1. You can sub it for whole wheat flour (or GF flour); I did it once for a friend who's allergic to almonds and they came out perfectly!

      Delete
  13. I made these replacing the chocolate by unsweetened cocoa powder and the sugar by xylitol and stevia, to make it low-carb/anti-Candida-diet-friendly, they are absolutely amazing, and my normal-diet friends are asking me to make them again. Thanks for this brilliant recipe!

    ReplyDelete
    Replies
    1. That's awesome Sarah, and kudos to you for tweaking the recipe to meet your needs!

      Delete
  14. How would honey work instead of coconut sugar and how much would I use ?

    ReplyDelete