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In the mood for a decadent, melt-in-your-mouth, healthy snack? Don't know what to do with the blackening avocado in your kitchen? This ultra-melting chocolate brownie will take you to 7th heaven, and believe me, you'll be REALLY surprised by the result! And don't worry, you can't taste the avocado at all.
Whether as a dessert after a meal or as an afternoon snack with hot chocolate or tea, this gourmet break will delight the taste buds of young and old alike, and provide a real moment of pleasure.
Table des matières
💙Why you'll love it
- Healthy & decadent - it's super delicious, soft and meltingly smooth, while being super healthy because it doesn't contain any butter.
- Very easy to make - and with all the advice I've given you below, it's really easy to make.
- No waste - why throw away a slightly blackened avocado when you can turn it into a delicious cake?
😍For chocolate lovers
🍫Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious brownie.
- Dark chocolate - fairtrade if possible. Discover the Eco Tips I wrote about chocolate!
- Cocoa powder - unsweetened (Van Houten style, ideal for pastries).
- Brown sugar - never replace it with white sugar. As it is less refined, it will give the brownie its ultra soft, melt-in-the-mouth texture.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Baking soda, to make the brownie even fluffier.
- Avocado - did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
✨How to make this delicious brownie ?
Recipe details and quantities are in the recipe card below.
- Preheat your oven to 350°F/175°C in natural convection/static heat mode. Melt the chocolate in a saucepan over a low heat. Meanwhile, mix the eggs and brown sugar with an electric mixer for 3 to 4 minutes.
- Once the chocolate has melted, add the neutral oil and mix well.
- Add the hot chocolate mixture to the eggs, stirring constantly.
- Mash the avocado flesh well (so you don't end up with chunks, and can still taste the avocado) and add it to the mixture.
- In a bowl, mix together the cocoa, salt, cornflour, bicarbonate and flour. Add the mixture and mix again (not too much: as soon as the flour is incorporated, stop mixing).
- Using your fingers, place a small amount of the dough in the four corners of the tin, then line the tin with baking paper. Press it down with your fingers so that it takes the shape of the mould.
- Place your mixture in the tin, add a few pieces of chocolate on top for an extra touch of deliciousness and place in the oven for 17 minutes for a melt-in-the-mouth brownie (a little longer if you like it more baked, but don't forget that it will continue to bake when it comes out of the oven).
- Leave to cool in the tin for at least 1 hour before cutting.
👩🏻🍳Chef's tips
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Use eggs that have been at room temperature for at least 1 hour. Personally, I never keep my eggs in the fridge.
- Pour the melted chocolate over the egg/brown sugar mixture and not the other way, as this could cook the eggs and ruin the texture of your brownie.
- Mash your avocado well - if you don't mash it enough, you'll end up with chunks, and then you'll taste it!
- Don't mix too much after you've added the flour: once you've incorporated it and it's gone, stop.
- For the tin - use a steel tin, not a glass one (the latter conducts heat less evenly). The size of the tin also affects cooking, mine measures 7.8-inchx7.8-inchx2-inch.
- Take the time to fold the parchment paper you put in the tin properly - if it's badly folded, the heat won't conduct well and the baking won't be even.
- Respect the baking time - once out of the oven, the brownie continues to cook in its tin until it is completely cold. If you increase the cooking time, it will be overcooked…
- Wait until the brownie is cold before cutting it - I know it's frustrating, but it's only when it's cold that it gets its final texture. Some people even say it tastes better the next day.
- Run your knife under hot water before cutting the brownie to get a perfect cut.
💡Frequently Asked Questions
Why doesn't my brownie have a shiny crust?
After numerous tests, I discovered several reasons for this:
- the eggs and brown sugar were not mixed well enough.
- the melted chocolate wasn't hot enough when it was added to the brown sugar/eggs mixture.
Why use avocado in a brownie recipe?
Avocado replaces the ‘bad’ fat in this recipe (which is often butter in a brownie), offering a healthier alternative while maintaining a soft, melt-in-the-mouth texture. It is rich in healthy monounsaturated fats, vitamins, minerals and nutrients.
Do we taste avocado?
It's absolutely amazing, because you don't feel it AT ALL!
❄️Storage/freezing
- Store - leave to cool completely, then store in an airtight container at room temperature for up to 3 or 4 days. Do not put it in the fridge as it will harden considerably.
- Freeze - once completely cold, cut into pieces and place in a freezer bag with the date. It will keep for around 3 months.
- Defrost - put it in the fridge overnight and let it come back to room temperature the next day.
If you make this avocado brownie, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Best healthy avocado brownie
In the mood for a decadent, melt-in-your-mouth, healthy snack? Don't know what to do with the blackening avocado in your kitchen? This ultra-melting chocolate brownie will take you to 7th heaven, and believe me, you'll be REALLY surprised by the result! And don't worry, you can't taste the avocado at all.
Ingredients
- 5.5 oz dark chocolate (150 g)
- 1 teaspoon neutral oil
- ⅓ cup Dutch-processed cacao powder without sugar (30 g)
- ½ cups brown sugar (125 g)
- 2 eggs at room temperature
- 2 tablespoons cornstarch (15 g)
- 1 teaspoon baking soda
- ½ cup avocado flesh (130 g)
- ¼ cup all-purpose flour (35 g)
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F/175°C in natural convection/static heat mode. Melt the chocolate in a saucepan over a low heat. Meanwhile, mix the eggs and brown sugar with an electric mixer for 3 to 4 minutes.
- Once the chocolate has melted, add the neutral oil and mix well.
- Add the hot chocolate mixture to the eggs, stirring constantly.
- Mash the avocado flesh well (so you don't end up with chunks, and can still taste the avocado) and add it to the mixture.
- In a bowl, mix together the cocoa, salt, cornflour, bicarbonate and flour. Add the mixture and mix again (not too much: as soon as the flour is incorporated, stop mixing).
- Using your fingers, place a small amount of the dough in the four corners of the tin, then line the tin with baking paper. Press it down with your fingers so that it takes the shape of the mould.
- Place your mixture in the tin, add a few pieces of chocolate on top for an extra touch of deliciousness and place in the oven for 17 minutes for a melt-in-the-mouth brownie (a little longer if you like it more baked, but don't forget that it will continue to bake when it comes out of the oven).
- Leave to cool in the tin for at least 1 hour before cutting.
Notes
As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Store - leave to cool completely, then store in an airtight container at room temperature for up to 3 or 4 days. Do not put it in the fridge as it will harden considerably.
- Freeze - once completely cold, cut into pieces and place in a freezer bag with the date. It will keep for around 3 months.
- Defrost - put it in the fridge overnight and let it come back to room temperature the next day.
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