Avocado Chocolate Brownies

36
35 mins + 20 mins
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Ingredients

These brownies are GF and low sugar! The perfect healthy snack for people with diabetes, celiac , or when you want to snack healthy! I used a mini cupcake pan. (I really like the silicone. They are easy to clean, and you don’t have to worry about greasing the pan. If you don’t have silicone, just remember to grease the pan, and then dust with a little flour. Cooking time and temperature may vary



2 large very ripe avocados (soft to the touch)
1 stick unsalted butter (softened)
4 eggs (room temperature)
1/2 cup cocoa powder
1/2 cup melted dark chocolate
2/3 cup agave nectar (or sugar of your choosing)
Agave nectar is sweeter than cane sugar, so if substituting you may want to use more
1/4-1/2 tsp xanthum gum (always start with very little, xanthum gum can turn your creation into buddy!)
1 tsp salt
1 tsp vanilla
1 tsp baking soda

This method is for “cake-like” brownies. If you prefer a more “fudge-like brownies whip the avocados and sugar for 1/2 the time, and add more melted dark chocolate, and butter. This will make the batter denser, with less air, so they will be more fudge like.

In a stand mixer (or you can use a hand held, but your arm might get tired.)

Whip avocados until all the lumps are gone
Add sugar (keep whipping)
Add eggs (keep whipping)
(I whipped the batter for a good 1/2 hour)
Add melted dark chocolate Temper the batter (add a little at a time of the egg mixture to the chocolate prior to adding all the chocolate to the batter. (This is to bring the chocolate to the same temperature of the eggs so the chocolate won’t cook the eggs) Tempering can be used in any application where a hot liquid is added to raw eggs.
Then add the rest of the ingredients, with the xanthum gum last. (Remember start with very little.)

I made mini cupcakes. I baked them for 15-20 minutes at 350. If you don’t use the mini cupcake pan, cooking time will increase. I also topped them with pistachios before I baked them. I used pistachios just in case any green from the avocados was visible. (I didn’t want my husband to know he was eating avocados!) But, you can top them with whatever you’d like.

Directions

This method is for “cake-like” brownies. If you prefer a more “fudge-like brownies whip the avocados and sugar for 1/2 the time, and add more melted dark chocolate, and butter. This will make the batter denser, with less air, so they will be more fudge like.

In a stand mixer (or you can use a hand held, but your arm might get tired.)

Whip avocados until all the lumps are gone
Add sugar (keep whipping)
Add eggs (keep whipping)
(I whipped the batter for a good 1/2 hour)
Add melted dark chocolate Temper the batter (add a little at a time of the egg mixture to the chocolate prior to adding all the chocolate to the batter. (This is to bring the chocolate to the same temperature of the eggs so the chocolate won’t cook the eggs) Tempering can be used in any application where a hot liquid is added to raw eggs.
Then add the rest of the ingredients, with the xanthum gum last. (Remember start with very little.)

I made mini cupcakes. I baked them for 15-20 minutes at 350. If you don’t use the mini cupcake pan, cooking time will increase. I also topped them with pistachios before I baked them. I used pistachios just in case any green from the avocados was visible. (I didn’t want my husband to know he was eating avocados!) But, you can top them with whatever you’d like.

Notes

-

Source

Chef Lisa