October 18, 2013
(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!
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.
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!
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
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.
One brownie yields 280 calories, 21.6 grams of fat, 23.7 grams of carbs and 5.1 grams of protein.