If you know me, you know I’m utterly OBSESSED with avocados. Everything from my phone case to my burgers are covered with avocados in some form. When my friend told me he tried avocado brownies for the first time, I knew I had to try them. Previously, I’ve substituted the butter or oil in brownies before for healthier substitutions for fat such as applesauce, but never with something quite as savory as avocados. Although it was a little strange to mix mashed avocados into my brownie batter, instead of smearing it onto my toast, I was very happy with the fudgey, and healthy option brownies that I ended up with.
You will need…
1 cup granulated sugar
1 cup brown sugar, sifted
1t vanilla extract
2 avocados, mashed
1/2 cup flour
1 1/4 cup cocoa powder
Preheat your oven to 375 degrees. Butter and flour the pan of your choice. I used my all edges brownie pan, but an open square will also work.
Combine the flour, salt, and cocoa powder in a medium bowl and set aside. In the bowl of your mixer, combine the sugars and the eggs, one at a time until fully incorporated then beat on medium high for 2-3 minutes until the mixture is light and fluffy. Add the vanilla extract and incorporate.
Add the mashed avocados to the bowl and beat until fully mixed then add the flour mixture and combine fully.
Pour the batter into your prepared pan and bake for 45-50 minutes until a toothpick in the center comes out clean.
These brownies didn’t last more than 15 minutes in my house. With three younger brothers that pounce on anything I bake, these brownies vanished before my eyes. Since they’re picky eaters, I got a good laugh since they couldn’t tell there were avocados in them, making these fudgy brownies a hit with avocado lovers and shunners alike.