Avocado Brownies

Posted on February 16, 2012

24


Holy Guacamole!!

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I love avocados oh-so-much…they’re nature’s butter!  I love them in guac, on salad, on eggs, or all by themselves.  If you’ve never devoured an entire avocado all by itself, you’re missing out on one of the richest culinary experiences nature has to offer.  Bonus points, too, if you can get all the flesh off the pit without using your hands…and without breaking your jaw on the pit.  Huh, maybe I need to socialize more.

What do I love more than avocados?  Um…chocolate.  Duh.

Last night I was ready to kick a puppy for something chocolate-y and hot from the oven…but alas, my cupboards were bare.  Instead, I drank about 50 cups of mint tea and went to bed all pouty.

But today was a new day, my friends.

spacer Ingredients

4 oz Unsweetened Chocolate, melted in 1 T Coconut Oil

3 Small Avocados (or 2 Large)

1/2 c Honey

3 Eggs

1/4 c Unsweetened Cocoa Powder

1 T Vanilla

1 T Coconut Flour

1 t Baking Soda

1/2 t Salt

Instructions

Puree the avocado flesh in a food processor.  Make sure there are NO lumps left over…as good as chunky guacamole is, I can’t say that it’s all that good baked into a brownie.

Beat all remaining ingredients together with the avocado in a bowl with an electric mixer until really smooth and fluffy.

Spoon batter into a greased 8×8 baking dish.

Bake at 350 degrees for 35 minutes, or until a toothpick comes out smooth.

***Finally, some shameless self-promotion:

Check out my guest post over at Whole9!

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Posted in: Chocolate, Dessert
24 Responses “Avocado Brownies” →
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    Amy

    February 17, 2012

    I am making a MEATZA for dinner…I think this would make the perfect dessert! Thanks!

    Reply
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      tgipaleo

      February 17, 2012

      Sounds like a great meal! Let me know how it goes!

      Reply
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    Laurie

    February 18, 2012

    These look like a fabulous post steak-date night treat! spacer

    Reply
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    Louisa Lust

    February 20, 2012

    This sounds so exciting! I love avocados and LOVE LOVE LOVE chocolate! spacer Thanks!

    Reply
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    Leona Harter, L. Ac.

    February 20, 2012

    Yummy. Can’t wait to try these and pass the recipe on to my clients. Yummy and decadent! Can’t get any better than that.

    Reply
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    Natalie

    February 20, 2012

    These look great! Does anyone know the nutritional facts?

    Reply
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    Monique

    February 20, 2012

    Sounds fantastic! How long do they keep? I’m looking for grain-, legume-, and tree nut-free snacks that I can pack for a ski trip.

    Reply
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    jswagger

    February 21, 2012

    I now regret coming into work today; I could be at home baking these brownies.

    Reply
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    Erica

    February 22, 2012

    Seriously, can you taste the avocado at ALL? I adore avocados, but my friend detests them. I really want to make something she will enjoy, too. We’re both on a no-grain, low-carb diet.

    Reply
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      tgipaleo

      February 22, 2012

      You really can’t! I added enough chocolate that it masks the flavor really well, and avocados are nice and mild anyway if they’re good and ripe.

      Reply
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    Louise

    February 22, 2012

    OH so good!!! Just made my first batch. Turned out absolutely perfect — moist but light, very more-ish. The kids are incredibly happy, but I’m bummed out that I have to share.

    The ingredients remind me of the chocolate “pudding” that I make for them: Mash together an avocado & a ripe banana. Stir in 2Tbsp coconut milk or almond milk, 3-4Tbsp cocoa powder, ¼ tsp vanilla, pinch cinnamon, pinch salt, & 1Tbsp agave nectar. Whiz it all up, chill, enjoy!)

    Reply
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      Jessica Cobb

      March 17, 2012

      THANK YOU for this. I was making a fudge pudding with silken tofu before we switched to GAPS. Why didn’t I think of avocado as a sub?!

      Reply
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    Erica

    February 23, 2012

    OK, one last comment. Could I sub almond flour for the 1T of coconut flour? My friend, bless her heart, absolutely hates coconut and avocado, and I want her to be able to eat these. Can you taste ANY coconut? For me, I adore coconut and avocados and could just live on them, but I’m trying to get her to stop noshing on raisins and chocolate chips.

    Reply
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      tgipaleo

      February 24, 2012

      I don’t think you can taste the coconut at all, but Ross said he could a little bit. Since the purpose of the coconut flour is to absorb some of the moisture and thicken the batter, I’m not sure how almond meal would work…you might have to use a bit more, like 2 or 3 T. I would also try arrowroot powder since it’s a good thickener, too…let me know if any of these work for you!

      Reply
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    Julie

    February 26, 2012

    I think I did something wrong. I was so excited about these brownies but my end result is not very good. I purchased 100% Cacao unsweetened chocolate and had all the ingredients you listed. I live in FL so I used 2 large FL avocados. The texture of the brownie is mushy even though I baked them more than 35 minutes. I’m just trying to figure our where I went wrong. Any suggestions?

    Reply
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      tgipaleo

      February 27, 2012

      For the original recipe, I used 3 small Hass avocados, so I had about a cup and a quarter of flesh. Are you sure you put in enough eggs and the coconut flour? The extra tablespoon of coconut flour was the last fix I had to make before the texture was where I needed it to be!

      Reply
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      Grain-Free Family Eats

      February 29, 2012

      I live in FL too, and our FL avocados are different in texture than the Haas. They have less fat content and tend to be more watery. I like them for making chocolate pudding, but they make a watery guac, and I imagine they are the reason your brownies were too soggy.

      Reply
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    Julie D.

    March 3, 2012

    Can you substitute the honey with raw agave?

    Reply
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      tgipaleo

      March 4, 2012

      Yes. I prefer honey in general but agave or maple syrup would probably work as well. I find that agave is sweeter, so perhaps it would be best to use a little less so the brownies aren’t overly sweet.

      Reply
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        Louisa Lust

        March 4, 2012

        I have used agave syrup for the recipe but it turned out to be not sweet at all. I would use double the amount recommended for honey instead and see how it goes. Good luck!

        Reply
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    Jessica Cobb

    March 17, 2012

    Just put my first pan in the oven. I added a handful of spinach to the avocados before I pureed them. Fingers crossed!!!

    Reply
3 Trackbacks For This Post
  1. Blueberry Vinaigrette « tgipaleo
    February 18th, 2012 → 12:49 pm

    [...] one for dinner…Why?  Um…probably because in less than 24 hours my mega-batch of Avocado Brownies were gone.  I blame Ross for not being quick enough to keep me away from them. [...]

  2. St. Paddy’s Avocado Cupcakes « tgipaleo
    March 17th, 2012 → 8:05 pm

    [...] the avocados.  Just like my brownies, we don’t want any [...]

  3. Chocolate Avocado Cake-Like Brownie « A Ruby Reduction
    March 19th, 2012 → 12:47 pm

    [...] in alternative uses for avocado.  In one of his searches, he stumbled across a recipe for Avocado Brownies.  After checking the ingredients we had in the pantry, we had to make a few [...]

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