So today I really went out on a limb and decided to make something I had never really made before. Vegan brownies. Now you’re probably thinking, Mimi. Avocados in brownies? ughhhhhh. Well to tell you the truth, I was a little skeptical as well. To me avocados are best in guacamole or plain with a little sprinkle of salt, but I thought it’s about time I started including different diets into my baking system and plus, I heard avocado brownies can be pretty healthy. So I went to the grocery store, bought some avocados and decided to make them. I was definitely more open to making them after befriending a few vegans in my creative writing class. In fact, these brownies are for my creative writing class and hopefully they’ll enjoy them! I used this recipe by Ashley Adams and tweaked a few things, but basically I followed Ashley’s steps.
So what are you waiting for? Let’s get started!
Ingredients: I italicized what I changed-2 cups AP flour -2 cups white sugar I used a little less sugar about 1 and 3/4 cup of sugar because I didn’t want it to be overwhelmingly sweet -3/4 cup unsweetened cocoa powder -1 tsp baking powder -1 tsp salt -1 cup mashed avocado -1/2 cup vanilla or plain soy milk I used about 1 cup of almond milk -1/3 cup water -1 tsp vanilla extract -a dash of nutmeg and ginger
- Preheat the oven to 350 degrees Celsius. Prepare a 9 by 9 inch cake pan with non-stick spray or parchment paper.
- Chop up the avocado and make sure that it’s smooth and creamy. I used an emulsion blender for this, but I’m sure you could use a avocado masher/fork/blender/food processor. Mix together the blended avocado with the almond milk, water, and vanilla extract.
- Add in the flour, sugar, baking powder, cocoa powder and the spices. Mix until well combined, it might take a while and you might think that it’s a very thick brownie batter, but as you incorporate the ingredients into the wet ingredients it’ll get to look more like brownie batter.
- Once fully incorporated, pour the batter into the cake pan and bake for 30 to 35 minutes. An inserted toothpick should come out pretty clean with a few crumbs.
- Let the brownies cool and sift powdered sugar on top.
These brownies were really delicious. You could hardly taste the avocado and my creative writing class (and a few other friends) loved them. I think the avocado gives them a nice fudge-y texture that makes it feel like you’re eating fudge brownies. Plus the avocado makes these treats a little healthier than the real deal 🙂 I definitely had a lot of fun making vegan baked goods and I can’t wait to try out more recipes. Stay tuned!
Hugs and puppies!
p.s sorry for the lack of photos! I’ll upload them soon!