Avocado Brownies
Rich and fudgy brownies made with creamy avocado instead of butter, featuring a delicious layer of chopped hazelnuts.
If you are looking for a decadent yet slightly healthier twist on a classic dessert, these Avocado Brownies are the perfect solution. The avocado provides an incredible creamy texture that pairs beautifully with dark chocolate and muscovado sugar.
Instructions
- 1
To prepare the avocado brownies, first chop the dark chocolate and melt it using a double boiler or in the microwave, then let it cool slightly. Remove the pit from the avocado, scoop out the flesh with a spoon, and mash it with a fork.
- 2
In a large bowl, add the flour and hazelnut flour, then add the baking powder and mix with electric beaters. Finally, add the muscovado sugar.
- 3
Add the salt and continue mixing with the beaters, then pour in the coconut oil and melted chocolate.
- 4
Finally, add the avocado flesh and blend everything with the beaters until you obtain a homogeneous batter. Line a baking pan or a 20x20 cm square mold with parchment paper and pour the batter inside, leveling it with a spatula. Then, distribute roughly chopped hazelnuts over the surface.
- 5
Bake in a preheated conventional (static) oven at 350°F/180°C for 25 minutes. Once baked, remove the avocado brownies from the oven and let them cool for 14 minutes before cutting them into squares!
25 min
I absolutely love how these brownies turn out; they are incredibly moist and fudgy, almost like a dense truffle. This baking style is much lighter than traditional butter-heavy recipes, offering a wonderful contrast to the richness of the dark chocolate. While not part of the Italian pastry tradition which often relies on heavy butter or lard, the use of healthy fats here creates a sophisticated flavor profile that I find quite addictive.
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