I’ll be honest, the first time I heard of avocado brownies I turned my nose up. I mean, c’mon… who would mess with the perfection that is a brownie, anyway? I love brownies, but I also love avocados and finding ways to reduce calories without sacrificing taste so I rolled up my sleeves, bought some avocados, and more-or-less watched them daily until they were ripe and seized my moment.
So why swap avocados for butter? Well, the long and short of it is butter is packed with calories, fat, and sodium and avocados are not. It’s really that simple. As I continue to find ways to reduce my sodium intake, this is a great way for me to cut salt!
I’ve made these brownies a few times now, tweaking each time to suit our taste preferences. This is our winner. Bonus: F loves them.
Do they taste exactly like butter-filled brownies? No. But they’re still good, and most people don’t notice a difference until you tell them otherwise.
Delicious and Rich Avocado Brownies
- 4 eggs
- 2/3 c. white sugar
- 1/2 c. brown sugar
- 1 tsp vanilla
- 1/4 tsp. salt
- 2 avocados, mashed (about 8 oz)
- 1/2 c. flour
- 1 1/4 c. cocoa powder
- Pre-heat oven to 275 degrees Fahrenheit.
- Beat eggs on medium speed until light and fluffy.
- Add the sugars and cream together. Add vanilla and avocados. Mix well.
- Add flour, cocoa, and salt and beat together until completely mixed.
- Prepare a 9×9 baking pan by greasing and dusting with flour. Pour in brownie batter.
- Bake for 50-55 minutes, or until a toothpick inserted in the centre comes out clean.
- Allow your brownies to cool in the baking pan before slicing and serving.