It doesn’t get any better than deliciously fudgy avocado brownies. The avocado makes the chocolate even richer, and adds wholesome monounsaturated fat to keep you full longer. You can even make these gluten free by subbing the all-purpose flour with a gluten free baking flour.
Fudgy Chocolate Avocado Brownies
- 6 ounces bittersweet chocolate, chopped
- 4 tablespoons butter, softened
- ¼ cup WHOLLY® Chunky Avocado Dip
- 3 large eggs, at room temperature
- 1 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
Heat oven to 350° F.
Place bittersweet chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals (at 50% power), stirring between each interval, until smooth. Add avocado and cocoa powder, stirring until combined. Set aside.
In medium bowl, whisk together eggs, sugar, vanilla and salt until combined. Add chocolate mixture, stirring until blended. Fold in flour just until incorporated.
Pour batter evenly into lightly greased foil-lined 8-x 8-inch pan. Bake 35 minutes. (Do not over-bake.) Transfer pan to wire rack and let cool completely in pan.