Sometime the oddest things turn into the best things. My grandmother is the queen of interesting ingredients. She bakes the most wonderful things! As a little kid I would eat and enjoy her baking only to find out there was a can of tomato soup in her spice cake (Mother’s Conversation Cake) or beets in her chocolate cake (Polish Beet Cake)…. It was so very tasty that I didn’t care a bit what was in it. From those early memories I learned to love baking with different and unique ingredients, so when I found this recipe of Avocado Brownies (Frugal Mom Eh!), I was ecstatic! They turned out beautifully and I will be making them again! They were soo good I forgot to take a picture of the finished product 😮 oops.
- 300 g dark chocolate (chopped or chips)
- 2 tbs butter
- 2 hass avocados, pitted and peeled
- 1/2 cup honey or maple syrup
- 1 tsp vanilla extract
- 3 eggs, at room temperature
- 1/2 cup cocoa powder
- 1/2 cup less 1 tbs flour
- One medium sized hass avocado, pitted and peeled
- 3 tbs unsweetened cocoa powder
- 3 tbs maple syrup or honey
- Preheat the oven to 400 degrees F.
- Line a 9 x 13 in pan with parchment paper, allowing some overhang.
- Put the dark chocolate and butter in a double boiler or bowl set over simmering water, without it touching the water.
- Melt the chocolate, stirring until smooth then remove from heat and set aside.
- Place the avocado into a food processor or blender and blend until smooth.
- Stir the avocado, honey and vanilla extract into the cooled chocolate.
- Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
- Stir in the flour and cocoa powder until the batter is smooth.
- Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
- Bake for 12-15 minutes or until the top is firm to the touch.
- Remove from oven and cool completely in the pan before lifting the brownie from the pan.
- Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
- Blend, scraping down the sides as needed until very smooth.
- Add more cocoa powder or maple syrup if needed to taste.Spread over completely cooled brownies.
- Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.