Living with a friend is pretty cool, especially a friend who eats multiple avocados a week. A few days back, I came home from work to a note that said "I'm clean" with an arrow pointing to the dishwasher and "eat me" with an arrow directed at the extra-ripe avocado sitting beside the notepad. Being that I find it physically impossible to eat an entire avocado in one sitting, I immediately dreamed up chocolatey baked goods.
You may remember other times that I used an avocado as a fat replacer in my chocolate avocado cookies, flourless chocolate cookies, and avocado chocolate mousse. Chocolate is the best "mask" for the avocado flavor (and color) in desserts. In my opinion, a vanilla-flavored treat wouldn't look too appealing with a green tint. Maybe one day I'll find a way to include avocado in a non-chocolate treat that tastes and looks as good as avocados are. Until then, I'm keeping avocado a secret buried deep within these rich, chewy, and gooey brownies.

Avocado Brownies (Vegan)
Adapted from: gimmesomeoven
Yield: One 9" x 13" pan
Ingredients:
2 cups all-purpose flour
1 cup unsweetened dark chocolate cocoa powder
1-1/2 cups organic cane sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup well-mashed avocado
1/4 cup olive oil
1/4 cup applesauce for a cake brownie (1/4 cup additional olive oil for a fudge brownie)
3/4 cup nondairy milk
3/4 cup water
1 teaspoon vanilla extract
2 cups dark chocolate chips or chopped chocolate
Method:
- Preheat oven to 350 degrees and grease a 9" x 13" pan.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, and salt. Set aside.
- In a separate mixing bowl, whisk together the mashed avocado, olive oil, applesauce, nondairy milk, water, and vanilla.
- Add the wet ingredients to the dry ingredients and whisk until the batter is smooth. Stir in chocolate chips or chopped chocolate.
- Pour the batter into the greased pan and bake for 20-25 minutes or until the edges are crisp and a toothpick inserted into the center comes out clean.
- Let brownies cool before cutting and serving. Store covered at room temperature for up to 5 days.
Hello Jessica! Im Paula from Argentina!
ReplyDeleteTomorrow I will try to make this recipe , I want to sell a vegan brownie in my shop fair " know the earth" , a fair of agroecological - organic products .
Thanks for sharing!
Fair : http://www.sabelatierra.com/
xoxo
Pau.
Hi Paula!
DeletePlease keep me updated on how the brownies turn out and let me know if you decide to use them for a product!