I grew up in a small, sleepy beach town. It's the kind of town where you can't go to the grocery store without seeing at least one person you know. It has the kind of weather where people complain if it drops below 65 or rises above 75. It has the kind of people that smile and say "hello" to anyone they pass by. The same people who always return a lost wallet or dog. I feel so lucky to have grown up in a town like this, surrounded by friendly neighbors and beautiful sights. It was almost culture shock after to moving south for school, but it really made me appreciate my small town even more.
Every year, my small town puts on the annual Avocado Festival. It draws thousands of people, including many food and retail vendors. This past festival, some of my favorite purchases were Spencer Makenzie's Fish Tacos, the strawberry shortcake with avocado sauce, and of course, the local High School's Avocado brownies.
A lot of people can't get past combining sweets with avocados. I must be immune to that notion, after all, I've seen avocado added to just about everything in the past 25 years.
So when I found myself with an abundance of avocados, I knew I wanted to try my hand at a batch of brownies. I have to say, I really enjoyed the way they turned out. Replacing the butter with avocado doesn't exactly make these healthy... but it gave them a rich, moist texture that I look for in a brownie. I wasn't disappointed and I'm happy to have another way of using up avocados. I'm lucky to occasionally find myself with too many ripe ones all at once.
2 large ripe Avocados (mashed)
8 ounces chocolate (coarsely chopped, then melted)
1 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons coconut oil (plus about 2 teaspoons more for pan)
Confectioners sugar for dusting (optional)
Preheat oven to 350ºF. Line an 8″x 8″ pan with foil and brush with coconut oil for easy removal.
In a large bowl, whisk mashed avocado and melted chocolate until smooth. Whisk in the sugar until well combined. Add in the eggs (stirring well after each addition) and vanilla extract. Mix the batter well.
Mix in the flours, cocoa, baking powder and salt, until just combined. The batter may be a bit lumpy (some avocado pieces) but take care not to over-mix.
Stir in the coconut oil until the batter is relatively smooth. Spread batter in prepared pan.
Bake for about 28 minutes, or until a toothpick comes out clean. Remove and sprinkle with confectioners (or raw sugar would be great, too) sugar.
**Note: I did find that after a few days, the oils began to settle and release from the brownies. Because it was just J and I eating these at home, we didn't go through a whole batch. Next time, I will share with friends so they get eaten up right away.
Source: Slightly adapted from Salt and Smoke (A really awesome blog worth checking out!)