Say what? I’ve eaten Avocado Brownies before…. but avo frosting too!?
I found this recipe with thanks to myfitnesspal and just had to share with you too.
3/4 cup (180 ml) unbleached flour
1/4 teaspoon (1.25 ml) salt
1/4 teaspoon (1.25 ml) baking soda
3/4 cup (180 ml) mashed avocado, from 1 large or 2 small fruits
1 cup (240 ml) brown sugar
1/2 cup (120 ml) coconut oil, melted
1 cup (240 ml) powdered sugar
1 teaspoon (5 ml) lemon juice
Preheat the oven to 350ºF. Coat an 8-inch-square baking pan with nonstick cooking spray and set aside.
In a large bowl, whisk the flour, cocoa, salt and baking soda.
In a food processor, puree the avocado until completely smooth. Add the brown sugar and process, then add the eggs and coconut oil and process until smooth. Scrape the avocado mixture into the flour mixture and stir to combine. Spread the batter in the prepared pan.
Bake for 20–25 minutes, until the top looks dry and a toothpick inserted in the middle of the pan comes out with moist crumbs attached. Don’t overbake. If you like a gooey brownie, take them out while still a little wet in the middle. The brownies will be easier to cut neatly if you refrigerate them for a couple of hours, but it is not required.
Place the avocado in the bowl of the food processor and puree, scraping down the sides a couple of times. Add the powdered sugar and process, to make a thick paste. Add the lemon and scrape down, process again until well-mixed.
When the brownies are cool, spread with the frosting and let stand for 30 minutes before cutting or cut the brownies and top each with a scant tablespoon of frosting, as pictured. Cut into 16 2-inch squares. Store, tightly covered, in the refrigerator for up to four days.
Active Time: 20 minutes | Total Time 1 1/2 hour
Serves: 16 | Serving Size: 2-inch-square brownie
Nutrition (per serving): Calories: 196; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 23mg; Sodium: 39mg; Carbohydrate: 27g; Dietary Fiber: 1g; Sugar: 21g; Protein: 2g