Fudgy Avocado Brownies

By stancec44

I don’t know what I love more about these brownies… the fact that they are made entirely in my blender (or food processor) or the fact that they are 80% avocado and eggs but taste like fudgey goodness…. it’s a toss up. In the recipe I say 1 hass avocado. I use a whole one, I consider these medium sized, about the size of my fist. If you have massive (I’m looking at you Florida) avocadoes, use half of one, or your best judgement.

The sweetener…. again, I just like to repeat this so I don’t get yelled at. I am currently on the Swerve (Erythitol) train, because it’s working for me. Use what works for you, be that coconut palm sugar or cane sugar. It’s your body loves. You know it best.

Ingredients

• DO NOT OVER MIX! I actually made this mistake once. I made an extra large batch and blended it wayyyyy toooo long. Once everything is combined and the avocado is smooth, done. No need for overkill ?
• Make sure your avocado is medium-large and ripe but firm. When you scoop it out, measure it in a measuring cup. If your whole avocado, pressed down doesn’t fill a cup, then you need more avocado. If it’s a little more than a cup, that’s ok!
• Make sure you’re getting in the full two tablespoons of nut butter, use measuring spoons and a spatula to scrape them out! Make sure your nut butter is 100% almond or peanut or cashew… no added oils or other fats, that may impede the cooking process.
• Add more sweetener? These brownies are lightly sweetened to optimize the healthy factor, but you can use up to 1/2 a cup of sweetener to give them a more indulgent flavor.
• Did you use enough cocoa powder? Note the recipe calls for ROUNDED or HEAPING cup! Which means when you scoop your chocolate powder up it should be full + some piled on top! If you don’t add enough cocoa powder you won’t get the chocolaty flavor!
• 2 eggs
• 1 medium, ripe, hass avocado (1 cup +)
• 3 tbsp melted ghee (or melted butter)
• 2 FULL tbsp unsweetened almond butter (or other nut butter)
• 1/2 tsp baking soda
• 1/4 tsp salt (if your nut butter is salted omit or reduce)
• 1/4 cup Swerve or (1/2 cup coconut palm sugar)
• 1/4 heaping cup cacao powder (unsweetened cocoa powder)
• 1/2 tsp vanilla extract (optional)
• Toppings
• Raw Cacao Nib
• Chocolate Chips
• Nuts
• Seeds

Details

Servings 4
Adapted from thecastawaykitchen.com

Preparation

Step 1

Pre-heat oven to 350F.
Line a small baking dish (I used a 5x7 Pyrex) with parchment paper.
In the bowl of your blender or food processor combine all of the ingredients. Blend on medium, low power until just smooth. No more than 30 seconds.

Use a spatula to transfer the batter into the baking dish and smooth it out evenly.
Top with fun things if you wish. I'm partial to cacao nibs.

Bake for 25 minutes. If you're using a metal baking dish it could be less time. Check it after 20 minutes. It's done when the top begins to crack and it has turned a deep brown color. The top will be slightly soft but dry to the touch.

Remove from the oven and let it cool for 15 minutes before handling.
Pick it up, carefully, by the parchment paper and set it on a cutting board.
You can make 4 large pieces, 8 medium pieces or 12 mini squares. Up to you!