So, avocado brownies are a thing. Which sounds super weird, but apparently you can swap butter with avocado and still get delicious, healthier brownies!
And when your recipe calls for eight ounces, it actually makes a huge difference!
So I decided to see what all the fuss was about!
TBH, I was pretty skeptical. But anything that can let you eat a billion brownies and still feel like you're making good, healthy choices is worth trying, right?
Here’s the recipe, for anyone who wants to try them at home:
Time for the final verdict. How did they taste?
After trying them myself, I went around the office to see what my coworkers thought of the brownies.
Some people liked the fudgy texture and thought they tasted nuttier...
While others thought they tasted like the color green.
But then Andrew dropped an unexpected truth bomb.
From then on, the experiment was officially derailed
Adam had a can of sardines in his desk (because why not?), so the guys tried the sardines followed by the avocado brownies… which ended with ruined palates, brownies spat out in the trash can, and a whole lot of regret. Don’t try that one at home.
Moral of the story:
Yields 16 brownies
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
1/2 cup flour
1 1/4 cups cocoa powder, sifted
2 teaspoon vanilla extract
1/2 teaspoon salt
8 ounces mashed avocado (about 2 avocados)
Preheat oven to 275˚F/135˚C.
Beat eggs at medium speed until light yellow and fluffy.
Add sugars and beat on low speed just until well-blended.
Add remaining ingredients and beat together on low speed to combine.
Pour brownie batter into a greased and floured 8-inch square pan.
Bake for 50-55 minutes (or until a toothpick inserted in the center comes out clean).
Allow to cool before slicing and serving.