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I got some veggies for you today… haha, not really. I mean – avocados kind of look like veggies but biologically the belong to the berries category. Quite an ugly berry to be honest with that green flesh and that big round thing in the middle, but hey… everybody can be whatever he/she wants ;) This means today I got some Brownies with berries for you aka. Avocado Chocolate Brownies!

The U.S. celebrates another of those foodie holidays – the National Chocolate Brownie Day – every year on the 8th of December. Yeah, that day really exists like so many other food-inspired holidays. Once a month a group of food bloggers (including me) picks one of these foodie days and creates recipes for that… with the brownies topic not that difficult of a task since there are so many things you can make with brownies ;) Normally everything that has the name “brownie” also means “loads of calories” and “not really healthy” – and that is correct. Most of the time. I tried to incorporate at least something a bit more healthy into these brownies by adding avocados and reducing the amount of sugar… more than half of the amount of sugar “regular” brownies would use. The result are brownies that are delicious and still sweet enough ;)

So today’s brownies are made with avocados. Some might say now “eeeww, that must taste weird” – but it does not! Like other cakes, for example, made with veggies like beet or zucchini, these turn out pretty nice and you will not taste the actual veggies/fruits added. They have an impact on the texture and make the baked good nice and moist – but the flavor is not “veggie-ish”. It’s chocolate flavor all the way through and the avocado only enhances that flavor. Oh and btw. – gluten-free because you do not need flour in this bake. Only ground almonds. So this might be interesting for some people too ;)

The brownies are not the typical “fudgy” brownies some might expect. The texture is great and they are not dry, but also not as fudgy as you would get with other recipes and other ingredients. This kind of consistency is normally happening, when you kind of underbake the brownies a bit – does not work with this recipe – due to the flour that is not there ;) So no fudgy messy brownies. Just regular delicious moist brownies.

If you want to know what my blogger colleagues all did for the Brownie Day – check out their blogs listed below. I hope you are ready for all the chocolate that is probably involved in those recipes ;)

moey’s kitchen: Brookies – Brownies meet Cookies
Meine Küchenschlacht: Fudgy Brownie Muffins mit Orangen-Marshmallow knusper Topping
Nom Noms food: Double Chocolate Cookies and Cream Oreo Brownies
LECKER&Co: Gewürz-Brownies mit Glühwein-Kirschen
SalzigSüssLecker: Nappa Vally Style Brownies
Zimtkeks und Apfeltarte: Brownie-Cheesecake mit Bratapfelkompott oder Karamellsauce

INGREDIENTS / ZUTATEN

7 oz. (200g) semi-sweet chocolate
10.6 oz. (300g) flesh of avocado (about 2 medium avocados)
1/2 cup (100g) muscovado sugar
1 tsp. vanilla extract
4 medium eggs
3.5 oz. (100g) ground almonds (blanched)
1.8 oz. (50g) cocoa powder
1/2 tsp. baking powder

cocoa powder for dusting

200g Zartbitterschokolade
300g Avokadofleisch (ca. 2 mittelgroße Avocados)
100g Mascobado Zucker
1 TL Vanille Extrakt
4 Eier (M)
100g Mandeln, blanchiert und gemahlen
50g Kakaopulver
1/2 TL Backpulver

Kakaopulver zum Bestäuben

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (180°C). Grease and line a square 9×9 inches (23x23cm) baking tin with baking parchment and set aside.

2. Chop the chocolate and melt in a bowl over simmering water or in the microwave slowly until smooth. Set aside and let cool down again.

3. Add the flesh of the avocado, sugar and vanilla extract to a bowl and puree with an immersion blender until smooth. Add the eggs one by one and mix well after each addition. Add the melted chocolate and mix in. Mix the ground almonds with the cocoa and baking powder and add to the bowl – mix until just combined. Pour into the prepared baking tin, smooth out the top and bake for 23-25 minutes. Take out of the oven and let cool down a bit in the baking tin, then remove and let cool down completely on a wire rack. Before serving dust with some cocoa powder and cut into squares.

1. Den Ofen auf 180°C (350°F) vorheizen. Eine quadratische Backform mit etwa 23x23cm (9×9 inches) leicht einfetten und mit Backpapier auslegen. Zur Seite stellen.

2. Die Zarbitterschokolade grob hacken und dann entweder in einer Schüssel über köchelndem Wasser oder in der Mikrowelle langsam schmelzen. Zur Seite stellen und etwas abkühlen lassen.

3. Das Avokadofleisch zusammen mit dem Zucker und Vanille Extrakt in eine Schüssel geben und zu einer glatten Masse pürieren. Die Eier einzeln dazugeben und unterrühren. Die geschmolzene Schokolade unterrühren. Die Mandeln mit dem Kakaopulver und dem Backpulver vermischen und dann zur Schüssel dazugeben und unterrühren. Den Teig in die vorbereitete Form füllen, glatt streichen und dann für etwa 23-25 Minuten backen. Aus dem Ofen holen und in der Form etwas abkühlen lassen, dann herauslösen und auf einem Kuchengitter komplett auskühlen lassen. Vor dem Servieren mit etwas Kakao bestäuben und in kleine Quadrate schneiden.

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Here is a version of the recipe you can print easily.