Dark Chocolate Avocado Brownies Recipes

Steps:

• Preheat oven to 350°F (175°C).
• In a blender or food processor, combine avocado, eggs, honey and vanilla extract. Blend until smooth, scraping down sides as necessary.
• In a large bowl, whisk the flour, cocoa powder and baking powder.
• Combine the wet and dry mixtures and fold until a batter forms. Pour batter into a greased 8x8 inch baking pan.
• Bake for 20-30 minutes. Allow to cool.
• Enjoy!

Steps:

• 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 .

Steps:

• Preheat the oven to 350°F. Lightly coat an 8-or 9-inch square baking dish with coconut oil spray and set aside (the smaller dish will yield slightly thicker brownies).
• In a small bowl, combine the flaxseed meal and hot water; set aside to coagulate.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, spirulina, and salt. Set the dry ingredients aside.
• In a large bowl, whisk together the avocado, water, coconut oil, and vanilla extract. Using an electric mixer, beat in the brown sugar to combine until the avocado is smooth. Add the dry ingredients to the wet, and beat well to combine.
• In a small bowl, combine the baking soda and apple cider vinegar. When the mixture fizzes, use a spatula to stir into the brownie batter along with the coagulated flaxseeds. Gently fold in the chocolate chips. Scrape the batter into the prepared baking dish, and, using the spatula, smooth the surface.
• Bake until the sides of the brownies are dry and pulling away from the pan and the center resists light pressure, 20 to 25 minutes.
• Remove from the oven and set aside to cool for 1 hour. Then cut into 16 squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
• Scoop out avocado pulp and place into the bowl of a food processor. Add honey and sugar; blend until smooth. Add eggs and vanilla extract and blend, scraping down the sides of the bowl as needed. Add flour, cocoa powder, baking soda, and salt; pulse until blended.
• Remove the blade from the food processor and scrape down the sides to ensure the batter is completely blended. Stir in chocolate chips.
• Pour brownie mixture into the prepared baking dish and spread evenly using a spoon that has been sprayed with cooking spray.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Steps:

• For Brownies: Preheat oven to 350 degrees F (325 F for glass or dark pan).
• Liberally spray a 9-inch square pan with non-stick spray.
• In a large bowl, whisk mashed avocado and melted chocolate.
• Whisk in sugar until combined, then add eggs and vanilla extract, mixing well.
• Add in flour, cocoa, baking powder, and salt, mixing with a large spoon or rubber spatula until JUST combined - do not over mix.
• Stir in oil until its well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan.
• Bake for 28-32 minutes (35-40 minutes if baking at the lower temperature) or until middle is set.
• Remove and let cool completely, then frost and top with grated chocolate if desired.
• For Frosting: Add avocado to the bowl of an electric stand mixer (or a hand held electric mixer) and beat until creamy. With the mixer on low speed, add in vanilla and then slowly add in powdered sugar and cocoa powder, scraping down the sides if needed, until a smooth frosting forms.
• Frost brownies once cooled.

Steps:

• For Brownies:.
• Preheat oven to 350F (325F for glass or dark pan). Liberally spray a 9-inch square pan with non-stick spray.
• In a large bowl, whisk mashed avocado and melted chocolate.
• Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well.
• Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined - do not over mix.
• Stir in oil until it's well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan.
• Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.
• For Frosting:.
• Add avocado to the bowl of an electric mixer and beat until mashed and creamy. Add lemon juice.
• With the mixer on low speed, add in vanilla then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled.
• Note: Placed brownies in the fridge (covered throughly with plastic wrap) to store. Let them come to room temp to serve, or place them in the microwave for about 10-15 seconds before serving.