Baking with a conscious approach towards a healthy lifestyle is my focus these days. Naturally, this leads to trial and errors. Replacing white flour and refined sugars with less processed (often gluten-free) alternatives like whole wheat flour, buckwheat and ground almonds, and natural sweeteners like honey, dates and banana – and retaining, if not enhancing the taste of your favourite dessert is what adds challenge to my experiments. And one such challenge leads to the creation of this avocado chocolate brownie recipe. Try it out for yourself!
- 1/4 cup pureed or well-mashed avocado
- 1/4 cup vegetable oil
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup brown sugar or jaggery
- 1/2 cup brewed coffee + 1/4 cup water
- 1 1/2 cups chocolate chips or walnuts
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Grease an 8×8 baking pan with oil and set aside. Preheat the oven to 180 degree Celsius.
- Peel the ripe avocados and remove their seeds. Place the avocados in a bowl and mash them.
- Add oil to the avocados.
- Whisk well.
- Add brown sugar and whole wheat flour.
- Add cocoa powder, baking soda and salt.
- Add brewed espresso coffee and water.
- Whisk everything together until smooth.
- Fold the chocolate chips into the batter. Reserve some to sprinkle on top.
- Pour the batter into the baking pan. Smooth out the top with a spatula.
- Spread the reserved chocolate chips on top and bake for 15-20 minutes.
- Remove from oven and let it come to room temperature for about 20 minutes before slicing them. You can store them for up to three days.
** You can use 3/4 cup of water in case you choose to avoid coffee.
ABOUT THE AUTHOR
Surekha is a food lover, a baker and is ever eager to try new ideas. A former HR Executive, she moved from Chennai to Luxembourg 10 years ago and then relocated to Switzerland three years ago.
Disclaimer: Opinions and methods expressed are solely of the writer. Namaste Switzerland does not undertake any obligation or liability which may arise from the content.