“Fudgy Avocado Walnut Brownies are packed with avocado and whole grain flour. Guaranteed to become your new favorite brownie.” – Alexis Joseph, Hummusapien
2/3 cup semi-sweet chocolate chips
2 tablespoons unsalted butter (sub vegan butter for dairy-free)
3/4 cup organic cane sugar
Flesh of 1 medium ripe avocado
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup whole wheat pastry flour (or gluten-free all-purpose flour)
1/3 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder or finely ground coffee (optional)
1/2 teaspoon fine sea salt
1 cup California walnuts, chopped
1/2 teaspoon flaky sea salt, for topping
Heat oven to 350 degrees F. Line a metal 8-inch square pan with parchment paper going both ways.
Combine chocolate chips and butter in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between,
until completely melted.
Pour chocolate mixture into the bowl of a food processor. Add sugar and avocado and process for about a minute, or until fully
combined, stopping and scraping down sides as needed. Wait until the mixture is room temperature (not hot) before moving to the next step.
Add in eggs and vanilla extract and process for about 30 seconds (beating eggs helps with the crackly top). Add flour, cocoa powder, instant espresso powder, and salt and process only for a couple seconds, or until you don’t see flour. Over-blending
will make brownies hard.
Fold in walnuts by hand with a rubber spatula. The batter will be very thick.
Spoon into prepared pan and smooth top. Top with flaky salt, if desired. Bake for 30 minutes, or until the middle is just set. If using a wooden pick, it won’t be clean.
Let cool in pan for 20 minutes before slicing.
Store in an airtight container on the counter for a few days or in the refrigerator for longer. We enjoyed them right out of the fridge!
Yield: 9 brownies
Nutrition information: Calories 310 cal Total Fat 19 g Saturated Fat
6 g Trans Fat 0 g Cholesterol 50 mg Sodium 250 mg Carbohydrates 34 g Dietary
Fiber 5 g Protein 6 g