If you made it this far then congratulations! I know the idea of avocados in baked goods sounds crazy but trust me you may never go back to your old brownie recipe! The avocado makes these super moist and fudgey, and I promise you cannot taste the avocado.
There are several substitute ingredients in this recipe. I try to eat as well as I can, but every once and a while you need to indulge. Even when I indulge I like to try to be somewhat "healthy". You know, have your cake and eat it too (a foodies favorite cliche).
The first obvious substitute is avocado. Most brownie recipes call for canola oil or butter. This recipe uses avocado as the fat...but it's a healthy fat! Seriously though, over the last few months I've found myself removing canola and vegetable oil from my kitchen. I also use a lot less butter. We are so used to using ingredients because of the flavor it gives food, but you won't miss it here.
The next substitute is almond flour for regular white wheat. Almond flour is used in many gluten free recipes. I'm not gluten free, but I thought it would be good to add a few gluten free recipes to my repertoire. I don't have anything against regular all purpose flour, but it also doesn't have any nutritional value.
Nut flour on the contrary, has healthy fats and plenty of Vitamin E. It also has a low glycemic index as it is high in protein and low in carbs and sugar.
Just so you are aware, almond flour is very calorie dense, so just because there are some healthy benefits with this alternative, doesn't mean you should eat a half a sheet of brownies in one sitting.
The last substitute I used was coconut sugar. I had seen this in the baking aisle of one of my favorite stores and it sparked my curiosity. With further research I've found there a few notable benefits of swapping out your standard sugar for coconut sugar. First, coconut sugar has a low glycemic index (35) and doesn't cause blood sugar levels to spike as would traditional sugar. Secondly, regular sugar doesn't contain any vital nutrients and therefore is consider empty calories. Coconut sugar, on the other hand, retains quite a bit of nutrients such as Iron, Zinc, Calcium and Potassium.
Now, calorie for calorie coconut sugar is the same as regular sugar. Although I find it to be a better choice, on a day to day basis I keep added sugars out of my diet - regardless of the type of sweetener. Now to get these brownies started!
First you need to melt your chocolate chips. You can either do so in a microwave or over a double boiler. Pay close attention so that the chocolate doesn't seize. If you use the microwave method, heat for 20-30 seconds at a time, and stir. Once melted, set aside to cool slightly.
Next, crack your 4 eggs into a mixing bowl along with the coconut sugar. Use a hand mixer or whisk to beat the eggs and sugar together. I'd let the hand mixer go for about a minute to help incorporate air into the eggs and sugar.
To the egg and sugar mixture add the flesh of two ripe avocados. Use the hand mixer again to make sure the avocado gets really incorporated into the mix. Once you know the avocado is blended in, slowly add in the melted chocolate.
Once combined, stir in the almond flour and cocoa powder. When I made mine I also added a tbs of instant espresso powder. Its a trick I use whenever I bake anything chocolate - it adds a really nice depth to the chocolate flavor. Unlike most baking recipes, you won't need to worry about over mixing since the almond flour is gluten free.
The avocado brownie batter is ready to be poured in the pan. One last thing before I put my batch in the oven was to stud the top with a small handful of chocolate chips.
The original recipe said to bake 20-25 minutes at 350 degrees but I found I needed 30-35 minutes. I'd check at the 25 minute mark and keep a close eye on it.
When they are ready they will fill your kitchen with the aroma of chocolate. It's hard to keep your hands off these but it's EXTREMELY important to let them cool completely (at least 20 minutes). The longer the better. Be sure to refrigerate leftovers. To be honest, I thought they tasted better the next day being chilled.
I took the batch into work the next day because I knew I'd eat them all if I left them at home. People LOVED them!