Avocado Walnut Brownies

By Alexis Joseph, RD, RDN, LDN, Hummusapien
Total Time
1 Hr, 10 Mins
Serves
9
Serving Size
1 brownie
Course
Desserts

DESCRIPTION

“Fudgy Avocado Walnut Brownies are packed with avocado and whole grain flour. Guaranteed to become your new favorite brownie.” – Alexis Joseph, Hummusapien
Prep Time
40 Mins
Cook Time
30 Mins
Total Time
1 Hr, 10 Mins
Calories
310 cal
Total Fat
19 g
Saturated Fat
6 g
Trans Fat
0 g
Cholesterol
50 mg
Sodium
250 mg
Carbohydrates
34 g
Dietary Fiber
5 g
Protein
6 g

Ingredients

  • 2/3 cup semi-sweet chocolate chips
  • 2 tablespoon unsalted butter (sub vegan butter for dairy-free)
  • 3/4 cup organic cane sugar
  • Flesh of 1 medium ripe avocado
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup whole wheat pastry flour (or gluten-free all purpose flour)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon instant espresso powder or finely ground coffee (optional)
  • 1/2 teaspoon fine sea salt
  • 1 cup California walnuts, chopped
  • 1/2 teaspoon flaky sea salt, for topping

Preparation

  1. Preheat oven to 350F. Line a metal 8-inch square pan with parchment paper going both ways.
  2. Combine chocolate chips and butter in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in-between, until completely melted.
  3. Pour chocolate mixture into the bowl of a food processor. Add sugar and avocado and process for about a minute, or until fully combined, stopping and scraping down sides as needed. Wait until the mixture is room temperature (not hot) before moving to the next step.
  4. Add in eggs and vanilla and process for about 30 seconds (beating eggs helps with the crackly top). Add flour, cocoa powder, instant espresso powder, and salt and process only for a couple seconds, or until you don’t see flour. Over-blending will make brownies hard. Fold in walnuts by hand with a rubber spatula. The batter will be very thick.
  5. Spoon into prepared pan and smooth top. Top with flaky salt, if desired. Bake for 30 minutes, or until the middle is just set. If using a toothpick, it won’t be clean. Let cool in pan for 20 minutes before slicing. Store in an air-tight container on the counter for a few days or in the refrigerator for longer. We enjoyed them right out of the fridge!