Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup Dutch-process cocoa
- 1/2 teaspoon salt
- 1 cup almonds
- 4 ounces good-quality bittersweet chocolate
- 1/2 cup canola oil
- 1 large, ripe Hass avocado, pitted and peeled
- 6 eggs
- 1/2 cup granulated sugar
- 1 cup dark brown sugar
Directions
Preheat the oven to 350 degrees F. Line a 9 13-inch glass baking dish with parchment and grease the parchment.
Whisk the flour, cocoa, and salt together in a large mixing bowl.
Grind the almonds in a food processor until roughly chopped. Stir the nuts into the cocoa mixture.
Break up the chocolate and add the pieces to the food processor. Pulse just until coarsely chopped and stir into the cocoa mixture.
Wipe out the food processor; then add the oil, avocado, eggs, and sugars and proces until smooth.
Use a rubber spatula to transfer the avocado mixture to the bowl with the cocoa mixture; then gently fold the dry ingredients into the wet ingredients.
Pour the batter into the baking dish and bake for 35 minutes, until the batter has
just barely set in the middle. Allow to cool fully before slicing into 3 4-inch brownies.
- Prep Time: 15 minutes
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By MimiJames
Monterey, CA
on March 28, 2012
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Since I often "tweak" recipes to either accommodate the ingredients I have on hand or to ensure it will be appealing to my husband's palate, I need to first say that I followed this recipe exactly as written. The brownies were incredibly moist without having that "underdone" quality that often happens with some brownie recipes. The brownies were good but lacked the chocolatey-richness that one is often desiring when craving a brownie. The next time I make these, I will double or triple the amount of semi-sweet chocolate and/or cocoa. The avocado added a buttery moistness that I have yet to experience using just butter or oil but did not add any "flavor" to the product for those who are wondering if the taste was altered. Once I can get the amount of chocolate figured out, I'm confident this will become a go-to recipe for brownies.
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