SAN DIEGO (CBS 8) - This is a recipe for brownies using of all things, avocados! The creamy texture of the avocados make these brownies very moist and chewy, but you can't taste the avocado at all. Enjoy!
1/2 cup whole wheat pastry flour
1/2 cup Dutch processed cocoa powder
1/2 tsp salt
10 oz bitter sweet chocolate
1/2 cup light olive oil
1 large ripe has avocado, peeled and pitted
6 eggs r/t
1/2 cup sugar
1 cup dark brown sugar
2 tsp vanilla extract
1 cup almonds (optional)
Preheat the oven to 350 degrees F.
Spray a 9x13-inch glass baking dish with non-stick cooking spray and line the bottom of the pan with parchment paper.
Whisk together the flour, cocoa, and salt in a large mixing bowl. Roughly chop walnuts. Break or chop up the bittersweet chocolate and place the pieces in a food processor and pulse just until coarsely chopped. Stir into the dry ingredient cocoa mixture.
Wipe out the food processor, then add the oil, avocado, eggs, sugars and vanilla extract and process until smooth.
With a rubber spatula transfer the avocado mixture to the mixing bowl with the cocoa mixture a little at a time by gently folding into the dry ingredients. Once completely combined, stir in chopped almonds (if using.)
Pour the batter into the prepared baking dish and bake for 35 minutes, until the batter has just barely set in the middle (for more cake-like brownies, bake three to four minutes longer. )
Made with California-grown Avocados.
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