2. 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?
3. Here’s the recipe, for anyone who wants to try them at home:
4. Time for the final verdict. How did they taste?
Well, pretty good for ~healthy brownies~ but you could definitely tell something was off. They weren’t as sweet and tasted a little earthy, which I wasn’t too mad at. But they definitely couldn’t beat the classics, in my opinion. I’d still probably make them again if I wanted to feel a little healthier though!
5. After trying them myself, I went around the office to see what my coworkers thought of the brownies.
I had them try the avocado brownies vs. some classic brownies to see how different they really tasted.
6. Some people liked the fudgy texture and thought they tasted nuttier…
7. While others thought they tasted like the color green.
Whatever that means…
8. But then Andrew dropped an unexpected truth bomb.
He then continued to talk about how they tasted like the way the bay smells and how the bay smells different from the ocean, etc. We were all confused, but kind of got it once we tried them again with that in mind. I don’t know what to believe anymore…
9. 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.
10. Moral of the story:
They’re pretty decent healthy brownies! They’ve got a good fudgy texture and most people thought the taste was pretty good too until they tried the classic brownies. These will never compare to the real deal, but that’s almost always the case with health swaps. So if you’re into making ~healthy~ desserts, these are definitely worth a try!
11. Full Recipe:
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.