Chocolate, chocolate, chocolate. I’m drooling! I’m often tempted to make an entire pan of brownies for myself and dig in. But then the stomach ache settles in, and I wish to myself, “why can’t brownies be healthier!”
Well if you want brownies to taste like heaven and be healthier, read on.
The addition of avocados and the subtraction of unhealthy fats not only much improves the nutritional value of brownies but it barely changes the taste! Who would’ve thought?
After a few “questionable” experimentation batches, I created a deadly batch. Rich, dark chocolate, incredible flourless-chocolate cake texture, without any “health food” notes. Cut into square and enjoy, or just eat out of the pan: only fork and no-guilt included.
The bottom line is these Dark Chocolate Avocado Brownies will make you drool, crave, dream, and savor with WAY less guilt because hey, avocado is healthy!
4 ounces dark chocolate (I like Ghirardelli 70%!)
2 ripe avocados
½ cup flour
Heaping ½ cup sugar
½ cup cocoa powder
½ cup dark chocolate chips
1 tablespoon vanilla extract
1 tablespoon ground coffee
1 teaspoon salt
1/2 teaspoon baking powder
Butter, to grease pan
Preheat oven to 350 degrees, and generously grease 8×8 glass pan with butter.
In a small microwaveable bowl, break up and melt 4 ounces dark chocolate, stirring every 30 seconds. Stir and set aside.
In another small bowl, mash 2 ripe avocados with a fork, until completely smooth.
In a large bowl, thoroughly mix together flour, sugar, cocoa powder, vanilla extract, ground coffee, salt, eggs, melted chocolate, and mashed avocado. Fold in chocolate chips. Batter will be thick and sticky.
Spoon batter into greased pan, and distribute evenly. Bake for 25-29 minutes, until just set. These brownies aren’t half as good even the slightest bit overdone, so watch them carefully!