Healthy Dark Fudgy Avocado Brownies
Serves 1210 mins prep35 mins cook
These are some of the richest, densest, and fudgiest brownies you’ll ever have. You cannot taste the avocado, and it only serves to make the brownies moister, denser, and fudgier. If you want to be a sneaky chef and replace nearly all the butter with avocado and fool everyone – including yourself – this is the recipe. They don’t taste healthy at all, even though the recipe is gluten-free and nearly butter-free. The brownies are dark, decadent, intense, and very chocolaty. Perfect for choclaholics who are trying to lighten things up a bit, but you’d never know it. Makes me wonder why I haven’t always been making brownies this way.
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What you need
Instructions
-1 Preheat oven to 350F. Line a 8-by-8-inch baking pan with aluminum foil leaving overhang, spray with cooking spray; set aside. -1 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. -1 Add the melted butter, egg, sugars, coffee, vanilla, and whisk to combine. Continue to whisk out any green streaks or lumps. -1 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. -1 Add the flour and stir until it’s just incorporated; don’t overmix. -1 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. -1 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. Brownies will keep airtight at room temperature for up to 1 week, or up to 2 weeks in the refrigerator, or for up to 6 months in the freezer. I highly recommend storing them in the refrigerator because having a slight chill to brownies this rich and fudgy is almost imperative, and it will make slicing easier.View original recipe