- Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, ensuring the paper hangs over the sides for easy removal of the brownies once baked.
- Prepare the Wet Ingredients:
- In a large mixing bowl, combine the mashed avocado, unsweetened almond milk, and pure maple syrup. Use a fork or whisk to thoroughly mix these ingredients until smooth and creamy. The avocado should be fully mashed without any lumps, as this will ensure a smooth batter and a consistent texture in the brownies.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, and sea salt. Mixing the dry ingredients separately helps to evenly distribute the baking soda, ensuring the brownies rise properly and have an even texture.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense brownies. The batter should be thick and smooth, with a rich chocolatey color.
- Fold in the Chocolate Chips:
- Gently fold in the vegan dark chocolate chips using a spatula. Ensure they are evenly distributed throughout the batter. The chocolate chips will melt slightly during baking, creating pockets of gooey chocolate in every bite.
- Pour and Spread the Batter:
- Pour the brownie batter into the prepared baking pan. Use the spatula to spread the batter evenly, ensuring it reaches all corners of the pan. This step is important for achieving evenly baked brownies.
- Bake the Brownies:
- Place the pan in the preheated oven and bake for 40 minutes. To check for doneness, insert a fork or toothpick into the center of the brownies. It should come out mostly clean, with just a few moist crumbs clinging to it—this ensures the brownies are fudgy inside.
- Cool Before Cutting:
- Once baked, remove the brownies from the oven and allow them to cool in the pan for at least 15 minutes. This cooling period allows the brownies to set, making them easier to cut. Attempting to cut them too soon may cause them to crumble or stick to the knife.
- Cut and Serve:
- After cooling, use the parchment paper to lift the brownies out of the pan and place them on a cutting board. Slice into 16 squares. These brownies are best enjoyed slightly warm but are equally delicious at room temperature.
- Storage Tips:
- Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To enjoy frozen brownies, simply thaw them at room temperature or warm them slightly in the microwave.
Nutrition Information (Per Serving):
- Calories: 120 kcal
- Fat: 6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 17 g
- Fiber: 3 g
- sugar: 7 g
- Protein: 2 g
- Sodium: 95 mg
Tips & Variations:
- For Extra Moisture: If you prefer an even moister brownie, add an additional tablespoon of almond milk to the batter.
- Add a Nutty Crunch: Fold in ¼ cup of chopped walnuts or pecans for added texture and flavor.
- Sweet and Salty: Sprinkle a pinch of sea salt on top of the batter before baking for a delightful contrast of flavors.
- Serving Suggestion: Pair these brownies with a scoop of non-dairy ice cream or a dollop of coconut whipped cream for an indulgent dessert.
These Fudgy Avocado Brownies are not just a healthier alternative to traditional brownies but also a delicious way to incorporate more wholesome ingredients into your diet. Whether you’re serving them at a gathering or enjoying them as a treat for yourself, they’re sure to satisfy any chocolate craving!
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