I am the first to admit I have quite the sweet tooth, and chocolate is my weakness. Whether it be cake, frosting, brownies, or just straight-up chocolate chips, I can count on these cravings to ruin my sugar intake goals once I’ve given in (did you know women are only supposed to have 20 grams of sugar per day?). So, while I’m not completely depriving myself of sweets this new year, I am looking for ways to make little, healthy adjustments.
When my coworker came in talking about making butter and white sugar-free brownies, with avocado added, I was interested, but skeptic. Brownies? Healthy? I love avocados, but have never tried them with chocolate, or in any type of dessert, for that matter. After seeing how they looked though, I was intrigued.
They look great, right? And to my surprise, they tasted great too! While you can’t individually taste the avocado, it creates a very dense, fudgy, rich texture, making it so the butter isn’t missed. The coconut oil and sugar adds a sweet, tropical twist, which I preferred over plain white sugar. I may even dare to say they’re better than standard brownies. Plus, they take less than 15 minutes to prep! We adapted Tieghan’s (lead creator of Half Baked Harvest) recipe, so definitely check her blog out!
- 4 ounces chopped dark chocolate
- 2 ripe avocados
- 3/4 cup coconut sugar
- 2 teaspoons instant coffee
- 2 teaspoons vanilla
- 2 eggs
- 1/2 cup cocoa powder
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- Sliced almond (for topping)
- 1/3 cup real maple syrup
- 2/3 cup pure, unrefined coconut oil
- 2 ounces chopped dark chocolate
- 1/3 cup cocoa powder
- 2 pinches sea salt (to taste)
- Preheat oven to 350 degrees F
- Line 8×8 inch pan with parchment paper
- Melt 2 ounces dark chocolate over a double boiler until completely melted
- Use a food processor to blend avocado, coconut sugar, instant coffee, and vanilla until creamy. Once smooth, add melted chocolate until fully blended
- Then, add eggs, one by one.
- Mix cocoa powder, flour, and salt in an individual bowl. Add to mixture.
- After removing blade, stir in remaining 2 ounces of dark chocolate
- Pour mixture into pan and cook for about 25-30 minutes depending on how your personal over cooks.
- While brownies cook, melt dark chocolate in a small saucepan. Once melted, add in maple syrup, coconut oil and stir in the remaining cocoa powder.
The next step is where you achieve that beautiful marbled top layer. About 5 minutes after taking the brownies out of the oven (while it’s still semi-warm), sprinkle dark chocolate slivers, kosher salt, and almond slices over frosting. You may use a knife to gently pull through the frosting to create even more of a marbled look.
Aaand you’re done! You can eat them while they’re ooey-gooey, or you can cool them in the fridge for a thicker and more fudge-like texture. Enjoy! Tag us in any pics of your own adaptation using the hashtag #tryrootsandall on Twitter, Facebook, and Instagram. Don’t forget to follow us to learn about more recipes, DIY crafts, and health benefits of using Roots and All’s unrefined, organic coconut oil.