These brownies were extremely rich and creamy. I served them immediately with coconut gelato and everyone loved them. You can't taste the avocado at all- only the rich chocolaty goodness.
INGREDIENTS
1 large ripe avocado, mashed very well
1/4 c unsalted butter, melted
1 large egg
1/3 c sugar
1/3 c brown sugar
2 T water
2 t vanilla extract
3/4 c unsweetened dark cocoa powder
1/4 c flour
1 c chocolate chips
Preheat oven to 350 degrees.
In a large bowl, mash the flesh of the avocado until very smooth with as few chunks as possible. Add the melted butter, egg, sugars, water, and vanilla. Mix ingredients until well combined and smooth. Add the cocoa powder and mix until all large lumps of cocoa and avocado are gone. Small lumps are inevitable but the better everything is mixed, the fudgier the brownies will turn out. Mix in flour and chocolate chips until just combined.
Grease an 8x8 baking dish and spread batter evenly across the pan. Make sure to smooth the top of the batter with a spoon as it does not flatten out while baking. Whatever shape it enters the oven will be just how it looks when it comes out (my first batch was a lumpy mess).
Bake for 35 minutes. Using a toothpick to test if the brownies are finished will not work- they are so moist the toothpick will always come out crumbly. Just trust me, 35 minutes is enough. Once baked, allow the brownies 30 minutes to cool completely before cutting. I recommend storing them in the refrigerator where they will keep for up to two weeks.
