These brownies are practically guilt free! Avocados are an amazing fruit that we all could benefit from. A healthy fat. And yes, fat is good! Fat is very good. It is essential. Avocados provide a great source of vitamin B, folic acid, fiber and vitamin E - all of which, every pregnant woman (and every person) should be getting plenty of.
I used Frontier organic cocoa powder and whole wheat pastry flour, which is much lighter then whole wheat flour. I used an 8 x 8 pan because I couldn't find my loaf pan, but the original recipe uses a loaf pan and bakes longer. I have featured my picture as well as the original recipe's picture. Man I got to work on better food pics!
Chocolaty Avocado Brownies
Cook Time: 20-25 mins @ 350F
Prep Time: < 10 mins
- 3 ripe small avocados
- 1/3 cup brown sugar, packed
- 2 eggs
- 1 tsp pure vanilla extract
- 3 tbsp freshly brewed espresso, room temp
- 1/3 cup unsweetened cocoa powder
- 1 cup whole wheat pastry flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking powder
Preheat oven to 350F. Grease an 8 x 8 baking dish with a little coconut oil. In a large bowl, mash the avocados until smooth. Add the sugar and by hand, mix to incorporate. Add eggs, vanilla extract & coffee. Gently mix everything. In a separate medium bowl, combine all dry ingredients: cocoa powder, whole wheat flour, cinnamon, salt & baking powder. Add dry ingredient into wet ingredients. Gently stir just till it combines. Do not over-mix (as it can make the brownies tough). This batter will be thick! Transfer batter into baking dish. Spread batter evenly toward the edges of pan. Bake for 20-25 mins or until the middle is set. Once cooled, cut into desired sized squares. Serve at room temperature.
Recipe adapted from Kiran Tarun (and picture #2)