Recipe courtesy of Brooke Williamson
Recipe courtesy of Brooke Williamson
Watch how to make this recipe.
Avocado Chocolate Brownies
Getting reviews...
- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 25 min
- Yield: 9 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 327
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 25 g
- Protein
- 5 g
- Cholesterol
- 68 mg
- Sodium
- 162 mg
These fudgy brownies get moisture from ripe avocado and depth of flavor from espresso powder and a generous amount of chocolate and cocoa powder. Tahini swirled on top adds a nutty finish that balances the sweetness.
- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 25 min
- Yield: 9 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 327
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 25 g
- Protein
- 5 g
- Cholesterol
- 68 mg
- Sodium
- 162 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Melt the butter and chopped chocolate in a heatproof bowl or in the top of a double boiler over simmering water, stirring until smooth. Remove from the heat and whisk in the espresso powder. Let cool slightly.
- Combine the mashed avocado, eggs, brown sugar, cocoa powder, salt and vanilla in the bowl of a stand mixer fitted with the whisk attachment and whisk until smooth. Next, add the slightly cooled chocolate mixture and mix until fully combined.
- Add the flour to the batter and fold with a rubber spatula until just incorporated. Transfer the batter to the prepared pan and smooth the top. Drizzle the tahini across the top and use the back of a spoon to swirl it into the batter. Sprinkle evenly with toasted sesame seeds.
- Bake until the top is set and a toothpick inserted in the center comes out with a few moist crumbs, 24 to 30 minutes. Let cool completely in the pan, then lift out using the parchment and cut into 9 squares.
Cook’s Note
Use a ripe, soft avocado. Cooling the melted chocolate slightly before adding it prevents curdling. The espresso intensifies the chocolate flavor and enhances fudginess without making the brownies taste like coffee.
