Avocado Chocolate Almond Brownies
Avocado in the brownies? It may sound strange, but it tastes very pleasant. Avocado adds delicious creaminess and richness to these moist and chocolaty brownies.
Ingredients
| ¼ | cup |
whole-wheat flour
or half whole wheat and half all-purpose flour |
|
| ¼ | cup |
cocoa powder
preferably dutch-processed |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
almonds
|
* |
| 2 | ounces |
semi-sweet chocolate
or bittersweet, coarsely chopped, or chocolate chips, null, null |
|
| ¼ | cup |
olive oil
or canola oil, grape seed oil, or light olive oil |
|
| 1 | medium |
avocados
Hass, ripe, pitted and peeled |
* |
| 3 | large |
eggs
|
|
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
brown sugar
packed |
* |
Directions
Preheat the oven to 350°F.
Line a 8 by 8-inch baking dish with parchment paper, then coat the paper with cooking spray or brush with oil.
In a large bowl, sift together the flour, cocoa, and salt.
Place the almonds in a food processor, process until roughly chopped.
Add the almonds and chocolate pieces or chips into the cocoa-flour mixture.
In the same food processer (no need to clean), process the oil, avocado, eggs, and sugars until smooth.
Transfer the wet mixture to the dry ingredient mixture, then gently fold until just moistened and incorporated.
Pour the batter into the prepared baking dish and bake in the preheated for 30 to 35 minutes, or until the batter has just barely set in the middle.
Remove from the oven, let cool completely in the pan on a wire rack,
Slice into squares, serve at room temperature or chilled.
The brownies can be stored in an air-tight container in the fridge for a few days.
Note: To double the batch, just simply double the amount of each ingredient, then bake it in a 9-by-13-inch baking dish for same amount of time.
Nutrition Facts
Serving Size 22g (0.8 oz)
