Avocado in brownies? Hells yeah. Trust me on this one...avocado and coconut oil take the place of butter and the result is delightful. Swap regular sugar for coconut sugar, spelt for all purpose flour, and add in some psyllium husk for a delicious and more healthy rich chocolatey treat! Once they are cooled, you won't even taste the avocado (when warm, there is a slight taste to the brownies, but still yummy!).
Adapted from this recipe at http://www.howsweeteats.com/2012/08/fudgy-avocado-brownies/
* 2 large avocados, mashed
* 2 oz unsweetened dark chocolate (2 bars of baker's chocolate), chopped
* 1 cup cocoa powder
* 8 tablespoons coconut oil
*1 1/2 cup coconut sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* 1 cup spelt flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon sea salt
* 2 teaspoons psyllium husk
1. Preheat oven to 350 degrees fahrenheit. Grease a brownie pan (I used 2x 8 inches round cake pans).
2. Place chopped chocolate, cocoa powder, and coconut oil in a saucepan over low-medium heat. Stir frequently until melted and well-blended.
3. Place the mashed avocado in a large mixing bowl. Add in the melted chocolate mixture and coconut sugar. Mix well.
4. Add in the 2 eggs and vanilla extract and mix well.
5. Add in the dry ingredients and fold in until mixed.
6. Pour into pan(s), cook for 20-30 minutes (until middle/centre is firm), and allow to cool.
These have passed the preschool nieces and almost-30-year-old brother-in-law taste tests.