The secret ingredient in these super fudgy brownies -- avocado! Yep, that's right. You can't even taste it and the fat makes the brownies so creamy, especially after a day in the refrigerator. Honestly, I think these were better after sitting for a day, so plan ahead.
Make sure to get the avocado mashed and really smooth (I used my mixer), otherwise you'll end up with chunks in your brownies. Oh yea, these are also dairy-free and egg-free, if you're into that.
The Recipe
makes one 9x13-inch pan
2 avocados
1/2 cup peanut butter
8 ounces dark chocolate chips
1 teaspoon vanilla
1 cup almond milk
2 tablespoons water (can omit if your mixture seems moist enough)
1/2 cup cocoa powder
1 3/4 cup flour (I used about 1/2 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
To swirl in:
3/4 cup peanut butter
4 to 5 tablespoons powdered sugar
3 to 4 tablespoons almond milk
Topping:
4 ounces chocolate chips (optional)
Preheat oven to 350F degrees. Line a 9x13-inch pan with foil and grease slightly.
Mash the avocados really well either in a food processor or with a mixer. Melt the chocolate chips and 1/2 cup peanut butter in on low heat in the microwave. Combine with the avocado and mix well. Add vanilla, milk and water.
Combine the cocoa powder, flour, baking powder and salt. Add to the chocolate mixture. Spread in prepared pan.
Combine the peanut butter, powdered sugar and almond milk. Dollop on top of brownies and swirl in. Top with additional chocolate chips if desired.
Bake for about 30 minutes. Do not overcook. These will be best slightly underdone. There are no eggs, so nothing really has to cook.
1/2 cup peanut butter
8 ounces dark chocolate chips
1 teaspoon vanilla
1 cup almond milk
2 tablespoons water (can omit if your mixture seems moist enough)
1/2 cup cocoa powder
1 3/4 cup flour (I used about 1/2 cup whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
To swirl in:
3/4 cup peanut butter
4 to 5 tablespoons powdered sugar
3 to 4 tablespoons almond milk
Topping:
4 ounces chocolate chips (optional)
Preheat oven to 350F degrees. Line a 9x13-inch pan with foil and grease slightly.
Mash the avocados really well either in a food processor or with a mixer. Melt the chocolate chips and 1/2 cup peanut butter in on low heat in the microwave. Combine with the avocado and mix well. Add vanilla, milk and water.
Combine the cocoa powder, flour, baking powder and salt. Add to the chocolate mixture. Spread in prepared pan.
Combine the peanut butter, powdered sugar and almond milk. Dollop on top of brownies and swirl in. Top with additional chocolate chips if desired.
Bake for about 30 minutes. Do not overcook. These will be best slightly underdone. There are no eggs, so nothing really has to cook.
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