Yield: makes 16 brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1.5 hours (includes brownie cooling time)
For 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 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons avocado oil 4 ounces high-quality dark chocolate, chopped
For Frosting 1 large ripe avocado 2 1/2 cups powdered sugar 1/4 teaspoon vanilla extract
For Brownies: Preheat oven to 350 degrees F. Liberally spray a 9-inch square pan with non-stick spray.
In a large bowl, whisk mashed avocado and melt 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 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.
Note: I placed these in the fridge (covered throughly with plastic wrap) to store and when eaten immediately from the fridge, they can be even denser and slightly dry, so I recommend letting them come to room temp or even placing them in the microwave (we did this!).
For 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. Frost brownies once cooled.
[brownies adapted from martha stewart]
Okay I’m done.