Chocolate Almond Avocado Brownies Food
CHOCOLATE ALMOND AVOCADO BROWNIES
Steps:
- Preheat the oven to 350 degrees F. Line a 9 13-inch glass baking dish with parchment and grease the parchment.
- Whisk the flour, cocoa, and salt together in a large mixing bowl.
- Grind the almonds in a food processor until roughly chopped. Stir the nuts into the cocoa mixture.
- Break up the chocolate and add the pieces to the food processor. Pulse just until coarsely chopped and stir into the cocoa mixture.
- Wipe out the food processor; then add the oil, avocado, eggs, and sugars and proces until smooth.
- Use a rubber spatula to transfer the avocado mixture to the bowl with the cocoa mixture; then gently fold the dry ingredients into the wet ingredients.
- Pour the batter into the baking dish and bake for 35 minutes, until the batter has
- just barely set in the middle. Allow to cool fully before slicing into 3 4-inch brownies.
- ;
- Prep Time: 15 minutes .
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- Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (I like to grease the pan first, so the parchment paper will stay in place.)
- You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth, or you can make them in a food processor to get rid of all the avocado chunks. (I prefer using a food processor, but I've had good results with both methods.)
- In a food processor, combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed.
- Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.) Bake at 325ºF for 45 minutes, or until the center of the brownies looks cooked-through. (You don't want any jiggle when you shake the pan.)
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