Preheat oven to 350 degrees. Grease an 8x8-inch baking pan and line with parchment paper; set aside.
These rich fudgy brownies are hiding a secret, we’ve replaced half of the butter with avocado and there’s no flour to speak of. By replacing half the butter with avocado, we have reduced the fat, calories, sodium and cholesterol while adding the nutritional benefits of the avocado.
Servings and Ingredients
|3 tbsp. Hy-Vee unsalted butter|
|8 oz. Zoet extra-dark 70% cacao chocolate bar, chopped|
|1 c. coconut palm sugar|
|2 Hy-Vee large eggs|
|1 very ripe fresh California Avocado, peeled, seeded, and mashed|
|1 tbsp. tapioca starch|
|1 tbsp. Hy-Vee unsweetened cocoa powder|
|¼ tsp. Hy-Vee salt|
Things To Grab
Using a double broiler, melt butter over medium heat. Add chocolate; stirring occasionally until melted and combined. Add coconut palm sugar and cook 3 minutes; stirring until dissolved.
Using an electric mixer, beat the chocolate mixture on medium for 3 minutes. Add eggs, one at a time, and beat for 1 minute between additions. Add avocado and continue beating for 3 minutes or until smooth.
Whisk together tapioca starch, cocoa powder, and salt. Add half of the dry ingredients to the mixer and beat for 2 minutes. Add remaining portion and beat until completely smooth, about 5 minutes.
Pour batter into prepared pan and bake for 30 minutes or until toothpick inserted near center comes out clean. Cool on a wire cooling rack. Use a cookie cutter to cut out shapes from brownies.
Amounts Per Serving
- Total Fat: 21
- Cholesterol: 60
- Sodium: 130
- Total Carbohydrates: 36
- Protein: 4
Recipe by Sabrina Modelle; Courtesy of California Avocado Commission