Fudgy Avocado Brownies with Chocolate Fudge Frosting
These fudgy avocado brownies are made with ripe avocados, coconut sugar, and dark chocolate. Theyre topped with a rich and decadent chocolate fudge frosting, and theyre so easy to make!
These fudgy avocado brownies are made with ripe avocados, coconut sugar, and dark chocolate. Theyre topped with a rich and decadent chocolate fudge frosting, and theyre so easy to make!
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1/4 cup coconut oil
- 4 ounces dark chocolate chopped + divided
- 2 ripe avocados pitted + skins removed
- 3/4 cup coconut sugar
- 2 teaspoons instant coffee (optional)
- 2 eggs*
- 1/2 cup cacao or cocoa powder (i use cacao)
- 1/2 cup almond meal/flour
- 1/3 cup real maple syrup
- 2 ounces dark chocolate chopped
- 1/3 cup cacao or cocoa powder (i used cacao)
- Carbohydrate 11.6176752228388 g
- Cholesterol 23.90286426975 mg
- Fat 13.1615540859262 g
- Fiber 2.89632418108209 g
- Protein 2.475419367645 g
- Saturated Fat 6.1002405611313 g
- Serving Size 1 1 BROWNIES (53g)
- Sodium 11.0192529499384 mg
- Sugar 8.72135104175667 g
- Trans Fat 0.962262938832661 g
- Calories 170 calories
Step-by-step
- Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
- Melt 2 ounces dark chocolate in the microwave or over a double broiler until melted and smooth. Add the avocado, coconut sugar, instant coffee and vanilla to a food processor and puree until completely smooth and no clumps of avocado remain. It helps to scrape down the sides of the bowl once or twice. Pour in the melted chocolate and puree until smooth and combined. Add the eggs and process until the eggs are combined. Now add the cacao powder, almond meal and salt. Pulse until the mixture is just combined. Remove the blade and stir in the remaining 2 ounces of dark chocolate.
- Evenly spread the mixture into the prepared baking pan. Bake for 30-35 minutes or until the brownies are just set. DO NOT over bake or these will become cakey. Allow to cool before frosting.
- In a small sauce pan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from the heat and stir in the cacao power + a pinch of salt. Pour the frosting over the brownies and spread in an even layer. Sprinkle with any desired toppings. Place the brownies in the fridge and allow the frosting to set 30 minutes to 1 hour. Cut in bars and store in an airtight container in a cool, dry place or in the fridge. EAT...with milk!
Traditional flour-heavy brownies rely on butter and granulated sugar for their structure, whereas this iteration replaces dairy fat entirely with the monounsaturated fats found in ripe avocados. Puréeing the flesh completely smooth in a food processor is critical before adding the dry elements, as any remaining green chunks will alter the final crumb texture. When adjusting ingredient quantities up or down to suit smaller or larger baking pans, keep the ratio of almond meal to cacao powder locked at a one-to-one equivalence to prevent the batter from becoming overly dense or crumbly.
Timing matters significantly during the mixing phase, specifically when folding in the final two ounces of chopped dark chocolate by hand rather than processing them. Over-processing the fats and eggs develops unwanted air pockets, shifting the final product away from a dense square toward a spongy texture. Processing the base components incrementally requires about fifteen minutes of active setup before the pan ever enters the 350 degrees F oven.
Baking requires close observation between the thirty and thirty-five minute marks, watching for the edges to pull slightly away from the parchment paper while the center remains slightly soft. Removing the pan promptly prevents the moisture from evaporating completely, which is the primary cause of dry, cake-like results. Let the slab cool entirely on a wire rack before attempting to pour the warm maple syrup and coconut oil frosting over the top.
Chilling the frosted pan in the refrigerator for thirty minutes to one hour allows the coconut oil and dark chocolate glaze to solidify cleanly into a sliceable surface. Stored properly in an airtight container within a cool pantry or refrigerator, these bars maintain their moisture for up to four days without losing their fudgy mouthfeel.
