DARK CHOCOLATE AVOCADO BROWNIES
Provided by Candice Kumai
Categories Chocolate Dessert Bake Kid-Friendly High Fiber Wheat/Gluten-Free Healthy Vegan Seed Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 brownies
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F. Lightly coat an 8-or 9-inch square baking dish with coconut oil spray and set aside (the smaller dish will yield slightly thicker brownies).
- In a small bowl, combine the flaxseed meal and hot water; set aside to coagulate.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, spirulina, and salt. Set the dry ingredients aside.
- In a large bowl, whisk together the avocado, water, coconut oil, and vanilla extract. Using an electric mixer, beat in the brown sugar to combine until the avocado is smooth. Add the dry ingredients to the wet, and beat well to combine.
- In a small bowl, combine the baking soda and apple cider vinegar. When the mixture fizzes, use a spatula to stir into the brownie batter along with the coagulated flaxseeds. Gently fold in the chocolate chips. Scrape the batter into the prepared baking dish, and, using the spatula, smooth the surface.
- Bake until the sides of the brownies are dry and pulling away from the pan and the center resists light pressure, 20 to 25 minutes.
- Remove from the oven and set aside to cool for 1 hour. Then cut into 16 squares.
DARK CHOCOLATE BROWNIES
Are you a dark chocolate person or a milk chocolate person? I have to say, I'm more in the light/milk chocolate camp myself.
Categories Valentine's Day dessert main dish
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.Stir in sugar and vanilla until just combined.One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.) Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich! *Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)
FUDGY AVOCADO BROWNIES
Make and share this Fudgy Avocado Brownies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 43m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- For Brownies: Preheat oven to 350 degrees F (325 F for glass or dark pan).
- 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 eggs and vanilla extract, mixing well.
- Add in flour, cocoa, baking powder, and salt, mixing with a large spoon or rubber spatula until JUST combined - do not over mix.
- Stir in oil until its well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan.
- Bake for 28-32 minutes (35-40 minutes if baking at the lower temperature) or until middle is set.
- Remove and let cool completely, then frost and top with grated chocolate if desired.
- For Frosting: Add avocado to the bowl of an electric stand mixer (or a hand held electric mixer) and beat until creamy. With the mixer on low speed, add in vanilla and then slowly add in powdered sugar and cocoa powder, scraping down the sides if needed, until a smooth frosting forms.
- Frost brownies once cooled.
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- Preheat the oven to 325 degrees F (163 degrees C). Line a 8x8 in (20x20 cm) glass baking dish with foil or parchment paper and grease lightly. Clip the edges of the liner to the pan with plastic clips. (This is temporary. They don't need to be oven safe.) Set aside.
- Melt the butter and chocolate in a double boiler on the stove. (Boil water in a pot, place the butter and chocolate into a heat proof bowl, and place on top of the pot. Heat, stirring occasionally, until melted.) Set aside to cool for a couple of minutes. (You can also do this in the microwave if you prefer. Be careful not to burn it.)
- Place the avocado, eggs, and vanilla in a high-power blender or food processor. Puree until smooth. Add the melted butter/chocolate mixture and puree again.
- In a small bowl, stir together the almond flour, cocoa powder, and sweetener. Add the dry ingredients to the blender or food processor and stir in with a spatula. Pulse a few times until just combined, scraping down the sides as needed. (Don't overmix.)
DARK CHOCOLATE AVOCADO BROWNIES - COOK NOURISH BLISS
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- Preheat the oven to 350ºF. Line an 8x8 inch baking dish with parchment paper, cutting a big enough piece so that it hangs over the edges on two sides. Mist with nonstick or olive oil spray and set aside.
- Add the dark chocolate chunks to a medium-sized microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted and smooth. Alternatively, you can use a double boiler.
- Add in the avocado, almond butter, coconut oil and coconut sugar and mix to combine. Add in the eggs and mix again to combine. Add in the salt and almond meal and mix until just combined.
- Transfer the batter to the prepared baking dish and use a spatula to spread evenly in the pan. Sprinkle the top lightly with some flaky sea salt.
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- In a microwave safe bowl, melt half of the dark chocolate chips (3/4 cup) in 30 second intervals, stirring in between, for approximately 2 minutes total or until completely smooth. Allow to cool for a few minutes.
- Scoop out avocados into a large mixing bowl, and beat with an electric hand mixer with the sugar until creamy. Stir in the melted chocolate until combined. Beat in eggs one at a time, then beat in vanilla and coffee.
- In a separate bowl stir together the cocoa, flour, baking soda and salt. Slowly add to avocado mixture until fully combined. Stir in remaining 3/4 cup of chocolate chips.
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- Begin by making your flax eggs: stir together ground flax seed and water in a small bowl then let sit for at least five minutes. The flax and water mixture will get thicker as it sits, to a somewhat gel-like consistency. While the flax egg is setting, prepare the rest of your ingredients and baking dish.
- Preheat oven to 350°F. Spray a 8" x 8" baking dish with nonstick spray or line with parchment paper so it's easier to lift the cooked brownies from the pan to slice.
- In a medium-sized bowl, whisk together the dry ingredients (cocoa powder, sugar, coconut flour, and baking soda). Set aside.
- When flax egg is set, add it and the vanilla extract and the pitted and peeled avocados to a food processor or food chopper. Pulse for a minute, until the avocado mixture is smooth.
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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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- In the microwave or a saucepan, melt the butter and sugar and mix until well combined. Make sure the mixture is slightly cooled, add eggs one at a time, and finally vanilla. Whisk until well combined. Set aside.
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