I used to be offended anytime I saw avocados cooked in any form. But there comes a day when you find yourself with a big old pile of super ripe avos that need to get used NOW. And you already made guacamole so that’s out of the question.
It is in these moments that you will cave into the baked avo madness. And you know what, it’s really really a beautiful thing. No one would ever know these dense fudgy double chocolate avocado hazelnut brownies had avocado in them. They come out super moist and the beauty of it is there’s no need for butter or coconut oil, not that there’s anything wrong with those but it’s nice to change it up.
Last night as I was lying in bed watching Vikings (my obsession while waiting for GOT to return) I got a snack attack. You know, when you don’t neeeeeed a snack but you really WANT one. So my man was just coming back in and I asked if he would grab me the last brownie. His face contorted and he confessed that he’d just scarfed it down. 1 day people. These brownies lasted 1 day.
I can’t even. But you know what I think it’s proof that you should probably try them and fear not about the avo. I too was once a skeptic but am nearly fully converted. Although I don’t trust those eggs baked in avocados, thats just too in your face ‘heeeeeyyyyy I’m a baked avocado I’m all brown and weird looking’.
Switch it up with the additions in these, I love nuts in my brownies but other nice additions might be dried berries, coconut, cacao nibs, coconut whipped cream, fresh mint and pretty much whatever else you can dream up.
Oh and try not to eat all the frosting before the brownies are ready 😉
- 3 ounces dark chocolate
- 3/4 C date paste
- 2 ripe avocados, pitted and skins removed
- 2 eggs
- 1 tsp vanilla extract
- 1/2 C cocoa or cacao powder
- 1/2 C almond meal
- 1/2 tsp sea salt
- 1/2 C hazelnuts, chopped + 1/4 C reserved for topping
- 3 ounces dark chocolate
- 1/3 C honey
- 1/4 C coconut oil
- 2 Tbs cacao powder
- Preheat oven to 350F
- Grease a 9x9 pan with coconut oil or butter or line it with parchment paper.
- In a double boiler melt the chocolate
- In a blender or food processor, blend together the melted chocolate, date paste, avocados, eggs and vanilla. Add in the cocoa powder until fully blended.
- Transfer batter to a large bowl and mix in the 1/4 C of hazelnuts and almond flour.
- Pour into your prepared pan and bake for approx. 30 mins.
- Allow brownies to cool for at least 1 hr before serving. Cut into 9 big brownies.
- In a double boiler, melt together chocolate, honey and coconut oil and mix together. Add in the cacao powder and mix thoroughly.
- Pour frosting over the cooked brownies and sprinkle with remaining hazelnuts and any other desired toppings (I sprinkled some rose petals)
- Allow to set in the fridge for about an hour.
PS. Here’s a groovy mix to jam out to while you make these