Avocado is an amazingly versatile, healthy food — I love it in salads, smoothies, or smashed into guacamole. But I’d never thought of putting it in cake until I came across this recipe for Dark Mocha Avocado Brownies
The recipe is from BenGusto, a blog by a 16-year-old Italian-American chef, Ben Gaiarin, who has his own catering business as well (future MasterChef winner anyone?)
It looks absolutely delicious and a great twist on a classic American treat. ‘Tis the season for great food so why not try it? The full recipe, with photos, plus loads more recipes are at bengusto.com.
When making brownies, I used this recipe for mocha, dark chocolate brownies because it makes the moistest, darkest brownie I’ve ever had. But this time I decided to change it up, and “healthify” the recipe by replacing half the butter with avocado. The brownie recipe has now reached perfection.
• 5 oz Dark Chocolate (at least 75%)
• Espresso powder
• 3 tbsp. Butter
• 1/3 a medium Avocado
• 3/4 cup Granulated Sugar
• 1/2 tsp. Vanilla
• 1/2 tbsp. Espresso Powder or Instant Coffee Granules
• 2 Large Eggs
• 1/2 cup All-Purpose Flour
• 1/4 tsp. Salt
• Powdered Sugar (for dusting)
Preheat the oven to 375 degrees F (180C)
1. Over very low heat, melt 3 ounces of chocolate with the butter. Stir constantly to keep chocolate from burning.
2. Melt the chocolate and butter over low heat.
3. Once chocolate is melted, take it off the stove. Thinly slice or mash the avocado and add it to the chocolate, along with the sugar, vanilla, and espresso powder.
4. Whisk in the two eggs.
5. Mix in the flour and salt.
6. Roughly chop the remaining 2 ounces of chocolate into chunks. Give them a coating of flour by tossing the chunks in 1 tbsp. of flour. Add the chunks to the brownie batter and stir.
7. Grease a round pan with a 10″ diameter, or a square 8″ X 8″ pan, with cooking spray or butter. Pour the batter in the pan.
8. Bake for 13-16 minutes, or until a toothpick inserted in the center will come out clean. Pay special attention to NOT over-bake.