Avocado Brownies

My favorite brownies are those that most resemble fudge in texture and flavor and these moist brownies with creamy avocado are likely some of the best I have tried for a good long while. Moist, fudgy and not too sweet, these brownies are also eggless. The creaminess comes from the mashed avocado. Let your friends and family try these and see if they can guess the secret ingredient.

These brownies are actually best the next day after they have chilled in the refrigerator overnight or at least a few hours. If you can restrain yourself from devouring the whole pan before the day is done, store remaining brownies in a covered container in the refrigerator for 4 to 5 days.

Avocado Brownies

Recipe by Lisa Turner
Published on June 4, 2014

Simple, moist, creamy and chocolatey fudge brownies made with avocado instead of eggs

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Ingredients:

1/2 cup whole wheat flour
1/2 cup spelt or whole purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
1/2 cup coconut sugar or granulated sugar
1 large avocado, pit removed and peeled
4 tablespoons water
1 teaspoon vanilla
3 tablespoons heavy cream

Instructions:

Butter an 8- or 9-inch baking pan. Preheat an oven to 350°.
In a small bowl, whisk together the flours, baking powder and salt.
In a small heavy-bottomed saucepan, heat the butter and chocolate chips over low heat, stirring often, until melted. Transfer to a large bowl.
Mash the avocado with the water and stir into the chocolate. Stir in the sugar until everything is well combined. Stir in the flour until well combined. Add the vanilla and heavy cream and stir well.
Transfer to the prepared baking dish and spread evenly. Bake for 20 to 25 minutes, or until a cake tester inserted into the middle comes out clean.
Let the brownies sit in the pan for 15 to 20 minutes before cutting into small squares with a sharp knife.

Makes 1 pan of brownies