I'm not sure what thoughts went through your head when you read that these were made with avocado--especially if you're not a fan. But if you do this right, you won't even taste it. However, I promise you, these will be the fudgiest, moistest brownies you will ever make and have. I managed to get my son and his best friend to eat avocado (they don't like them very much) through this recipe. Haha!! (The powdery bits you see on top of the brownies is a sugar free buttery cinnamon roll flavoring from FlavorGods)
INGREDIENTS:
1 large avocado
1/3 c light brown sugar or coconut sugar (I used golden brown monk fruit)
1/4 c maple syrup (I opted for raw honey for this recipe--but you can definitely substitute this with a sugar-free sweetener)
1 tsp vanilla extract
3 TBS unsalted butter (I only use Kerry Gold grass-fed butter for my family and in my recipes)
1/2 c plus 2 TBS unsweetened cocoa powder
1/2 c blanched almond flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 c dark semisweet chocolate chips (I used Choc Zero keto dark chocolate chips)
DIRECTIONS
Preheat your oven to 350F. Grease an 8x8 pan and line with parchment paper (the greasing is so that the parchment stays in place). Coat the parchment paper with some non-stick spray.
In a food processor, pulse all the ingredients together (except for the chocolate chips) until you get a smooth batter. Once achieved, add the chocolate chips, and pulse together just a few more times so that the chocolate chips are chunky and not too broken down.
Pour the batter into the pan and top with more chocolate chips. Bake for about 25-30 min or until the center is cooked. If the center still feels soft but the edges look well done, take it out and let it rest.
While you're more than welcome to consume it as soon as it's cool to the touch, I would suggest that you wait until it's been chilled in the fridge so that it tastes less like avocado and instead more chocolatey.
These will keep in the fridge for a week. You can store the rest wrapped nicely in parchment and cling wrap. And then wrap overall with tin foil and store in the freezer.
Enjoy! Thanks for stopping by The Tiny Kitchen. <3
