No, it’s not an April’s Fool joke. Avo and chocolate really do work … surprisingly well. It is, dare we say, as good as avo on toast.
Blend chocolate and avo and the result is an extremely smooth and luxurious taste sensation. So this weekend, try something different to end off your traditional Easter Friday feast … an avocado chocolate brownies slathered in avo chocolate icing!
AVOCADO CHOCOLATE BROWNIES
- 1 large or 2 medium, ripe avocados (skin and pit removed)
- ½ cup pure maple syrup, honey or agave syrup
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ cup plain fluor
- ½ cup cocoa powder
- ½ teaspoon salt or pinch of sea salt
- ½ cup chocolate chips or cocoa nibs
- Preheat oven to 180°C and line a lightly greased 23cm baking dish.
- In a food processor, add the avocado, maple syrup, and sugar. Blend well. Then add the eggs and vanilla extract. Mix well so that all the ingredients are blended. Make sure to scrape down the sides.
- Slowly add the flour, baking soda, salt, and cocoa and stir well.
- Turn off the processor and remove the blade. Stir in the chocolate chips using a spoon or spatula.
- Spread the batter into the baking dish evenly. Bake for 25-30 minutes or until done. Test the middle of the batter with a knife or toothpick to ensure it is fully baked and that no batter sticks to the knife or toothpick.
- Remove from heat and let cool before cutting into squares.
AVOCADO CHOCOLATE ICING
Makes 1 cup, enough for 12 cupcakes or 1 tray brownies.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 2 ripe avocados, peeled and pit removed
- ½ cup cocoa powder
- 6 – 8 tablespoons pure maple syrup or honey (if not vegan)
- ¼ teaspoon pure vanilla extract
- Pinch salt
- 2 tablespoons oil (optional)
- Place all the ingredients in a food processor and whizz until smooth. A couple of tablespoons of avocado oil or melted coconut oil may be added if needed for a smooth consistency.
- If the icing splits or separates from the additional oil, place the icing in a bowl and whisk in 2 – 3 teaspoons of ice-cold water.
- Use immediately to ice cupcakes or the chocolate brownies.