There are certain foods that are so good, the only words I can find to describe them are “stupid good”. These deliciously chocolatey, moist and fudgy brownies fall right into that category. After discovering that avocado is, A) Amazing and B) Pairs well with chocolate ..I have been using the beautiful green fruit as a highlighting ingredient in many creations. Avocado is a great addition to recipes for those who like creamy textures and also often works well as a fat substitution in baking.
Thank you to Jessica over at “How Sweet It Is” for sharing her avocado brownie recipe that I was able to work with and make my own larger batch of shareable brownie-bites. Minor adjustments were made to the recipe, to accommodate what ingredients I had on hand. Jessica also decorates her brownies with an avocado frosting, but I enjoy my brownies naked. Next time I make the brownies (and there WILL be a next time), I plan on using the original amount of avocados called for to see if that helps boost their flavor profile. None-the-less, these brownies were still incredibly enjoyable with simply 1 avocado in the batter.
Chocolate Avocado Brownie-Bites
Servings: From 9×13 pan ~ 48 brownie bites (1 inch pieces) or 12 large brownies
I spread the batter into a 9×13 baking dish in order to get a thinner brownie that was easier to cut into bite-size pieces, but if you prefer them thicker/fudgier I would suggest a 8×8 square pan.
Baking Time & Temp: ~30 minutes at 350F
- 1 large Ripe Avocado, mashed
- 8 ounces higher-quality dark chocolate chips, melted
- 1 cup granulated sugar
- 1 large egg , beaten
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup Hershey’s unsweetened cocoa powder
- ½ tsp Baking Powder
- ¼ tsp Salt
- 3 Tbl Coconut Oil (or oil of choice)
- 2 ounces additional dark chocolate chips
- Preheat oven to 350F degrees. Lightly grease 9×13 pan with a non-stick baking spray.
- In a large bowl, mix mashed avocado with melted chocolate. Stir the in sugar until combined, add in beaten eggs and vanilla extract, mix well. Set aside.
- In a separate bowl, sift together flour, cocoa powder, baking powder and salt. Then use a wooden spoon or spatula to combine with your wet ingredients, stirring until just mixed.
- Stir the coconut oil in with your batter until smooth.
- Fold in extra chopped chocolates and spread batter evenly into baking dish or pan.
- Bake, uncovered on the middle rack in the oven, for 30 minutes or until an inserted toothpick comes out clean.
- Let cool for about 10-15 minutes before cutting to serve. Enjoy the brownie bites as they are or dress them up with a sprinkling of powdered sugar.
- Lastly, and most importantly, eat brownies until you can’t eat anymore!