Avocado Brownies Are Just What You Need Right Now
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Jessica Merchant of How Sweet It Is calls on creamy avocado in her dense, fudgy brownies. We’re gaga for the bright green icing, too.
Photo: Jessica Merchant
By Jessica Merchant of How Sweet It Is
These brownies are dense. They are not light and fluffy at all — they are thick and fudgy and rich. I believe they stay moist because I not only added eggs, but also avocado oil and a lot of additional chopped chocolate.
But the light frosting complements the richness perfectly. Yes, the frosting tastes like avocado. No, the brownies do not taste like avocado. I really love them paired together, though.
Fudgy Avocado Brownies
Makes 16 brownies
For the brownies
2 large ripe avocados, mashed as well as you can (about 1 1/8 cups)
8 ounces high-quality dark chocolate, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons avocado oil
4 ounces high-quality dark chocolate, chopped, plus more for garnish if desired
For the frosting:
1 large ripe avocado
2 ½ cups powdered sugar
¼ teaspoon vanilla extract
Preheat oven to 350°F. Liberally spray a 9-inch square pan with non-stick spray.
In a large bowl, whisk mashed avocado and melted chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder, and salt, mixing with a large spoon until just combined — do not over mix.
Stir in avocado oil until it’s well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan. Bake for 28 to 32 minutes, or until middle is set. Remove and let cool completely.
Make the frosting: Add avocado to the bowl of an electric mixer and beat until mashed and creamy. With the mixer on low speed, add in vanilla, then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms.
Once brownies are cooled, frost brownies. Top with grated chocolate if desired.
Note: I placed these in the fridge (covered thoroughly with plastic wrap) to store. When eaten immediately from the fridge, they can be even denser and slightly dry, so I recommend letting them come to room temperature or even placing them in the microwave before eating.
More epic brownies:
Cocoa Brownies from ‘Van Leeuwen Artisan Ice Cream’
Matcha Brownies Recipe From ‘What’s Cooking Good Looking’
Salt and Pepper Caramel Brownies From ‘The New Sugar & Spice’
