I love to bake. If I could just make cupcakes all day and get paid, that would be fantastic. (As long as someone else did the dishes.) Yesterday, I found this interesting recipe on Pinterest. I have seen chocolate-based recipes incorporating avocados before, like Chocolate mousse, but it was the first brownie one I came across. Needless to say, I pinned it. Here’s the recipe, in case you’re curious (per ireallylikefood, a blog):
- 1 C White Flour
- 3/4 C Cocoa Powder
- 3/4 C Raw Turbinado Sugar
- 1/2 t Baking Soda
- 1 t Flax
- 3 T Water
- 1/2 Avocado
- 1/2 Cup to 1 Cup of Milk
- 1 t Vanilla
- Peel and cut 1/2 of an avocado and blend in a food processor until it’s a creamy texture.
- Add 3 T of water and 1 t of ground flax to the avocado to make a flax egg. Let it sit for a few minutes while combining the rest of the ingredients.
- In a large bowl mix the flour, cocoa powder, sugar and baking soda.
- Blend the avocado and flax egg in the food processor to combine.
- Add the avocado flax mix to the dry ingredients and mix as much as possible.
- Add the Milk and Vanilla so that it creates a batter.
- Bake in a 8 x 8 baking pan for 20 minutes at 350°
I made a double batch so that I wouldn’t have half of an avocado left over. I also skipped the flax, substituted soy milk, and switched out about a third of the cocoa powder for some chocolate protein powder. I used the max amount of milk suggested and ended up having to bake them about 32 minutes; I tested them with a toothpick in the center, which should come out semi-clean/slightly crumby. They smell fantastic. I have to taste them, so I’ll save that for the next blog; check back to see! I think I’ll make a quick peanut butter frosting to top them off. Here’s a basic recipe that looks nice and fluffy.