I think I finally found the ultimate answer to the “I have a ripe avocado that I have no plans on eating right now” problem. It’s called the fudgey avocado brownie solution. Even if you’re not an avocado fan, or if you think the flavor will carry over too much into the recipe, don’t worry! All you taste is sweet chocolate.

I’ve make a lot of foods using avocado, from smoothies to cookies, but have never tried brownies before. My kids are really getting into learning more about food and cooking/baking with me. This makes me so happy because nothing could be more important than learning how to be just a little creative with very basic ingredients. Of course, it’s equally important that they learn how to cook healthy.

I’m not a big fan of wasting food. Who is? It pains me to throw away fruits or veggies that are past their peak. Usually I’m pretty good about doing something with what we have on-hand, but every now and then, those foods end up in the garbage. Rarely do I have this problem with avocados.

I gave this particular recipe a few shots, using different sweeteners and different flours. I was happiest with the flavor of this recipe, as well as they way it stayed together. I don’t cook or bake with gluten, so I’m always working ways to combine different ingredients that bind together well. (FYI: gluten is a protein found in wheat, among other glutenous foods. Gluten helps create a binding action, allowing ingredients to stick together. The end result is a cookie that won’t crumble or fall apart when picked up.)

The simple balance in this recipe worked well.

Fudgey Avocado Brownies
Yields 8 Servings

Ingredients
1 avocado
1/2 cup apple sauce
1/2 cup almond flour
1/2 cup coconut flour
1/3 cup honey (make it vegan by subbing agave nectar)
1/4 cup unsweetened cocoa
1/8 cup water
1 teaspoon vanilla

Preparation
1. Preheat oven to 375 degrees.
2. Lightly grease an 8 x 8 pan with coconut oil or butter. Set aside
3. In a medium bowl, mash avocado.
4. Add apple sauce, honey, water and vanilla to avocado mixture.
5. Slowly add in almond and coconut flour.
6. Batter should be thick. Pour into pan, pressing out toward the sides with a cook spoon.
7. Bake for 22 to 25 minutes, or until middle of brownie pan bounces back when depressed.
8. Allow to cool before cutting. Enjoy!

Enjoy the recipe and let me know what you think!

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