Avocado, walnuts, eggs, dark chocolate – check! Individually all good for you, combined – oh my goodness, a slice of heaven on a plate! I was out shopping the other day and bought a big bag of avocadoes. The last time I bought a big bag of avocadoes from that big store that sells everything in big bags, more than half were spoiled so I was eager to slice into these ones. I love avocado –on toast, in guacamole, in sandwiches, plain with just a little sprinkling of lemon-pepper or any other way I can find a recipe for. Imagine how happy I was when I sliced into the avocado and found the perfect ripeness, no blemishes or brown spots – deeeelicious!
This is a recipe for Avocado and Walnut Brownies. You may have noticed the last few recipes I posted spoke of wanting to look for healthier, less carbs etc. recipes. So these brownies have no flour –WHAT?! No flour you say?! Nope, none! Also no white sugar, instead I used coconut sugar (coz I had it in my pantry), although you could use white or maple or brown and that would also work. The batter is workable by hand with a whisk so minimal cleanup. We liked the taste of the brownies so much I baked it twice over a couple of days. The first time I doubled the recipe and used a 9” x 13” metal pan, it took 45 minutes to bake. The second time, I baked it, I used a 9″ square pan and it took 35 minutes. So depending on the size of pan you have, adjust the time.
I used Lindt dark chocolate to flavor the brownies as well as cocoa powder. You could really use any type of chocolate – milk, semi-sweet etc. would also be nice, but again, dark is supposed to be the “it” chocolate for adult taste so, dark it is. If you like fudgy brownies – we do in this house, then take it out of the oven when a toothpick barely has some crumbs on it after testing. But note, with these brownies, because they have no flour for additional structure, they tend to break up when cut so please wait if you want clean squares. I recommend after they cool, place in the fridge overnight (or even a few hours) and then try and slice it. Every crumbly delicious bite of this brownie is wonderful, cold or at room temperature! If you want them slightly less fudgy (not dry), then cook them until the toothpick comes out clean. Either way – so good! And again, best part – no flour and no white sugar.
Dense, chewy, moist, amazing crusty ends – awesome tasting right from the fridge or gently warmed to room temperature. Okay, you can have a scoop of vanilla ice cream or something like that if you wish – I won’t think less of you. Make these, cut them into small squares – about 1 ½” in size. I’ve dusted the larger piece in the picture with icing sugar but just for the picture. It didn’t need it, and then, well I just couldn’t waste it :)! Stay safe, wash, sanitize and socialize as recommended, and wear a mask! As always – enjoy!
Ingredients
¼ cup butter
1 cup dark chocolate
1 ripe avocado – mine (with skin and seed) weighed 250g or almost 9 oz
2 eggs
1/3 cup coconut sugar
¼ cup cocoa powder
½ teaspoon baking powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
¾ to 1 cup walnut halves – lightly broken in pieces by hand (or use a knife and cutting board)
1/4 tsp Kosher salt
Directions
Preheat the oven to 350f and grease and line (with an overhang to make removal easier) an 8” square metal baking pan – set aside
Place the butter and dark chocolate in a heat proof bowl over lightly simmering water (double boiler) and let them melt – about 10 minutes – keep checking in between, stir as necessary – set aside to cool slightly
If your avocado is not perfectly ripe and soft, you will want to use a processor to combine all the ingredients – avocado, sugar, cocoa powder and pulse to a smooth paste, then add the eggs, vanilla and salt, stirring down the bowl of the processor to ensure an even mix. If your avocado is soft, you don’t have to use a food processor, just a fork to break up the pieces and then a whisk to mix everything together
Add the slightly cooled chocolate to the avocado mixture and mix until evenly distributed
Add and stir in the walnut pieces using a spoon
Transfer brownie batter to the prepared baking dish and smooth over the top
Bake for 30 – 40 minutes or until a toothpick inserted in the middle comes out clean
Cool completely before slicing – maybe even refrigerate a couple of hours. I wouldn’t fault you if you tried to slice it when it was still warm and it crumbled all over the place – that’s what dessert forks, itty bitty spoons and fingers are for – hmmm!
