These Fudgy Avocado Brownies with Fudgy Chocolate Frosting are oh so decadent! These are sure to be a hit at your next gathering.
I am a member of a Cookbook Club, called Adventure Cooks. I have referenced the group before. We meet once a month and cook from different cookbooks, authors, or cuisines and have the best time.
I made and cooked the Fudgy Avocado Brownies with Fudgy Chocolate Frosting. It was from the current month’s choice by Tieghan Gerard from Half-Baked Harvest cookbooks and her blog by Tieghan Gerard. Her recipes are fantastic. We have cooked two months from Tiegan, and I am a real fan for life.
I wanted to try baking with avocados, which I had always wanted to but hadn’t for baking. By the way, I love avocados in anything, but now have a new way to use one of the healthiest food on the planet. The brownies have no processed sugars and are even gluten-free, a bonus!
So, what is the difference between regular brownies? First, the avocado replaces the butter, and it adds a little sweetness. The maple syrup replaces the sugar. It helps keep the brownies very moist in the baking process. The almond flour, which keeps the brownie gluten-free, replaces the white flour.
You will need a food processor or a blender to make this recipe. It’s so important, so you get a full puree without any chunks. In the processor, you will puree the avocados, maple syrup, vanilla, and instant coffee until very smooth. Lastly, add the melted chocolate until thoroughly pureed.
In a separate bowl, whisk the eggs until bubbly on top. Slowly, add the chocolate avocado mixture, the cocoa powder, almond flour, and the salt. It takes time for the mixture to come together, but you do not want to overwork the brownie mixture. It can cause it to be dry.
Finally, stir in the chocolate chunks and bake.
While the brownies are baking, make the frosting. It is very straight forward. It will be somewhat runny, but remember, it needs time to chill and set-up. Let the brownies cool down, and then spread the frosting over the brownies, making sure to get to the edge.
Fudgy Avocado Brownies with Fudgy Chocolate Frosting
This Fudgy Avocado Brownies with Fudgy Chocolate Frosting recipe can be found in the Half-Baked Harvest Cookbook by Tieghan Gerard
- 2 Small Ripe Avocados – pitted and skinned about 3/4 cup once pureed
- 1/2 cup Real Maple Syrup
- 2 tsp. Vanilla Extract
- 2 tsp. Instant Espresso Coffee
- 4 oz. 70% Dark Chocolate Bar – melted
- 2 Large Eggs1/2 cup Cocoa Powder
- 1/2 cup Almond Flour
- 1/2 tsp. Kosher Salt
- 1/4 cup 70% Dark Chocolate Chunks – chopped
Chocolate Fudge Frosting
- 1/4 cup Real Maple Syrup
- 1/4 cup Coconut Oil – for baking
- 2 oz. Semi-Sweet or Dark Chocolate – chopped
- 1/3 cup Cocoa Powder
Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
In the bowl of a food processor, pulse together the avocado, maple syrup, vanilla, and instant coffee until smooth and no clumps of avocado remain. Pour in the melted chocolate and pulse until creamy.
In a medium bowl, whisk the eggs for 1 minute until bubbly on top. Stir in the chocolate avocado mix, mixing until combined. Add the cocoa powder, almond flour, and salt. Stir until just combined. Stir in the chocolate chunks.
Evenly spread the mixture into the prepared pan. Bake for 30-35 minutes or until the brownies are just set. Do not over bake, or these will become cakey. Allow to cool before frosting.
Meanwhile, make the frosting. In a small saucepan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from the heat and stir in the cocoa powder and a pinch of salt. Let the frosting cool, then pour/spread the frosting over the brownies and spread in an even layer. Place the brownies in the fridge and allow the frosting to set, 30 minutes to 1 hour. WIth the extra chocolate, top the brownies for more texture.
Once set, cut into bars and serve at room temp. Keep stored in a cool, dry place in an airtight container for 2-3 days.