Pipe Dream #283: To Jive Green – Fudgy Frosted Avocado Brownies

avocado brownies 3

Avocados, fudge and limoncello? Don’t mind if I do.

Ok, so, maybe gross, you think. I didn’t combine the chocolate and limoncello (although, who knows? sounds like the chocolate and lemon thing has been done before. but the limoncello just feels like altogether too much punch to me.) But I did combine the chocolate and avocado, which was the best life choice I’ve made in a while. PLC. GLC. BLC.

Sidenote on the limoncello. My roommate made that. She made her own limoncello. She is constantly showing me these cool things, and I’m like, “Who are you?”

avocado brownies 4

avocado brownies 5

Avocados, like other fruits that can be used as fat substitutes in baked goods (hello banana bread, black bean brownies, chickpea blondies, applesauce zucchini muffins), are an excellent way to add some extra health points to your bakes, if you are even going for that. You needn’t.

But here is the thing, before you’re all like,”Spare me, Lauren. Green and I, we don’t jive.”

You guys, these brownies were insane good. They had this chewy, not dry crust, which was actually addictive, and the center parts were ultimate dark fudge gooey. Like underbaked glory brownies sans chicken salt. Not a green speck in the batch (be sure to mash up your avocado vry, vry well.)

avocado brownies 1

I didn’t completely cut the fat–next time I might reduce the added oil by a tablespoon or so, just to see.

It was not a bad thing that I topped them with some leftover fudge frosting like I was re-creating the opening credits of Willy Wonka and the Chocolate Factory, either. Stream on, fudge river, stream on.

avocado brownies 2



Fudgy Avocado Brownies

Adapted from Averie Cooks

flesh from 1 average-sized ripe avocado, well-mashed
1/4 cup canola oil
1 large egg
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons coffee or water
2 teaspoons vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon instant espresso granules, optional
1/4 cup  all-purpose flour

Preheat oven to 350F. Spray an 8-by-8-inch baking pan nonstick cooking spray.
In a large bowl, mash up the avocado with a fork. Add the oil, egg, sugars, coffee and vanilla, whisking to combine. Continue to whisk out any green streaks or lumps. Add the cocoa powder and instant espresso whisking until incorporated and free from lumps. Add the flour and stir until it’s just incorporated. Don’t overmix at this point.
Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 30 minutes, or until top has just set, isn’t jiggly in the center, and the edges have firmed up and are set. A toothpick inserted in the center will not come out clean and there will be very moist and fudgy crumbs clinging to it. Don’t overbake.
Let cool in the pan. These will slice up best if they are chilled in the fridge. Frost with this Hershey’s chocolate frosting, if desired.

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