Avocado Brownies
- Energy Kcal 554
- Carbohydrates g 42.8
- of which sugars g 23.6
- Protein g 8.3
- Fats g 38.8
- of which saturated fat g 15.64
- Fiber g 3.5
- Sodium mg 204
- Vegetarian
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 25 min
- Serving: 6
- Cost: Average
PRESENTATION
Avocado Brownies trade eggs and butter for avocado and coconut oil, then finish with crunchy hazelnuts over a base of deep, dark chocolate. The texture is openly different from a traditional brownie — that's stated without apology — but it won over tasters from the very first bite and carries a full endorsement.
Avocado takes on the fat and structural work that eggs and butter normally handle, while coconut oil adds a second layer of richness to the batter. Crunchy hazelnuts run through the interior, pushing back against the dense chocolate base with enough contrast to make each piece interesting. They sit alongside the Nutella and white chocolate versions in an ongoing brownie series, and hold their own against the comparison.
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- INGREDIENTS
- for an 8x8 in (20x20 cm) square pan
- Avocado 10.6 oz (300 g) - (1 medium)
- Dark chocolate 5.3 oz (150 g)
- Type 00 flour 1 ¼ cup (150 g)
- Nut flour ½ cup (50 g)
- Coconut oil 4 ½ tbsp (60 g)
- Whole peeled hazelnuts 1.8 oz (50 g)
- Muscovado sugar 4 tbsp (50 g)
- Baking powder 0.8 tsp (3 g)
- Fine salt 1 pinch
How to prepare Avocado Brownies
To prepare the avocado brownies, first chop the dark chocolate 1 and melt it in a bain-marie or in the microwave, then let it cool slightly. Remove the pit from the avocado, scoop out the flesh with a spoon 2 and mash it with a fork 3.
In a large bowl pour the all-purpose flour and the hazelnut flour 4, add the baking powder 5 and mix with electric beaters, then also add the muscovado sugar 6.
Add the salt 7 and continue to work with the beaters, then pour in the coconut oil 8 and the melted chocolate 9.
Finally add the avocado flesh 10 and blend everything with the beaters until you obtain a homogeneous mixture. Line an 8x8-inch (20x20 cm) square pan with parchment paper and pour the batter into it, leveling with a spatula 11, then scatter the coarsely chopped hazelnuts on top 12.
Bake in a preheated conventional oven at 3566F for 25 minutes 13. Once baked, remove the avocado brownies from the oven and let them cool 14 before cutting into squares 15!