I had the most wonderful surprise for Mother’s Day this year with a present of these avocado brownies! My daughters secretly baked them and devised the recipe together and they were so good we decided to bake them again together… seeing as though they forgot to weigh their ingredients! Luckily they remembered exactly how they made them. Rich and dense, they get their gooeyness from the avocado, their nuttiness from the hazelnut and the rich chocolate from the cacao powder and high quality chocolate. We used raw cacao powder and 70% dark chocolate combined but to enhance the real chocolatey flavour we added a secret ingredient… coffee! While you can’t actually taste the coffee once these avocado brownies are baked, the coffee enhances the flavour of the chocolate. So if you omit the coffee then it’s like you are omitting an extra chocolatey flavoured brownie.
It was unexpected to wake up to such a sweet surprise …not only to a bunch of freshly picked flowers but also to some freshly baked brownies (not to mention 2 big hugs).
My girls know, like many mothers, I like my sweet treats without the guilt. They know I love avocados and chocolate so they decided to combine the two and I’m so pleased they got it so right. There is no refined sugar in this recipe just coconut sugar and raw honey.
Brownies were the apparent result of a mistake. Imagine a mistake tasting so divine! One cake maker melted the chocolate for her dessert by mistake and the brownie was born. This cake maker was Bertha Palmer from Chicago, the wife of the Palmer Hotel owner who had to create a dessert for the World Columbian Exposition of 1893. Bertha, we applaud you!
To make these avocado brownies, melt the chocolate, coconut oil, coconut sugar and honey in a heavy-bottomed saucepan until melted and the coconut sugar has dissolved, stirring continuously. Make a coffee, drink half and keep the other half! Add the coffee and leave to cool.
Place the eggs and avocado in a food processor and whizz together until it forms a thick paste. Sieve the flour and cacao powder into the chocolate mixture. Then add the avocado paste and fold together until well combined.
Line a brownie pan with greaseproof paper and pour the mixture into the tin. Sprinkle with hazelnuts, or half and half in case visitors want plain brownies.
Cook in a moderate oven for 25 minutes.
Cut into squares and serve warm or cold.
Remember to keep chocolate away from dogs, which is extremely poisonous to them, as they would love them given half the chance. Looks like our Ollie is eyeing them up!
The perfect recipe for dessert, afternoon tea or even brunch! But don’t tell anyone until you’ve eaten at least three!
- 200g dark chocolate
- 80g coconut oil
- 100g coconut sugar
- 3 tablespoons honey
- 2 avocados
- 4 eggs
- 50g raw cacao powder
- 4 tablespoons strong coffee
- 150g spelt plain flour
- 2 teaspoons baking powder
- 20g hazelnuts, optional
- Preheat the oven to 170˚C/340˚F.
- Place the chocolate, coconut oil, coconut sugar and honey in a heavy bottomed saucepan. Stir continuously under a gentle heat until dissolved. Add the coffee and leave to cool.
- Scoop out the flesh of the avocados and place in a blender with the eggs. Whizz to form a thick paste.
- Sieve the flour and the cacao powder into the chocolate mixture. Add the avocado paste and fold together until well combined.
- Pour into a lined brownie pan and sprinkle with toasted hazelnuts. Cook in the oven for 25 minutes.
- Leave to cool slightly, cut into squares and serve warm or cold.
- The spelt flour can be substituted with plain flour.
- For an extra hazelnut flavour add extra hazelnuts to the mixture and mix well before baking.