I made a double batch, which came out at around 64 brownie bites and I am too ashamed to admit how many made it out of the house... it was a very small tuppaware.
This recipe is an adaption of Southern In Law's Fudgey Avocado Brownie recipe. You can see the original and the rest of her site, here.
Recipe & Nutritional Information
2 Small Avocados (app. 300g)
2 tsp Vanilla Essence
1 tbs Honey
1.5 cup Cocoa Powder
0.25 cup Sugar
1 tbs Water
1 tbs Molasses
0.5 tsp Baking Powder
Pinch of salt
This recipe is incredibly flexible.
Makes 34, Inch square Brownie Bites, One 8 x 8 inch Square tin or a 9 inch round.
- Preheat the oven to 180 / 350
- Grease and line tin with baking parchment or paper.
- Puree avocado with Vanilla and Honey. When smoothly blended add eggs and blitz again (I like to hand mix my eggs in but this requires a bit of elbow grease as you want to incorporate a little air)
- Boil water and add Molasses to make a simple syrup. Add to mix.
- Fold in Coco Powder, Sugar, Salt and Baking Powder.
- Batter should be a thick consistency, holding its shape when dolloped. If too thick, a tbs of water or milk can be added to thin.
- Scoop mixture into pan and spread evenly with spatula. Aiming for about 1/2 to 1 Inch thickness.
- Bake for 20 - 25 minutes
- Deliciously fudgey when enjoyed cool but I personally cannot resist a hot brownie, and as a result got a mild burn on my mouth and hand.
These brownies will keep longer in the fridge, but will easily last a few days in the cupboard. They can also be frozen (for up to six months), this makes them perfect to take out of the freezer, blast in the microwave for 1 minute, and you get hot fudgey brownies. A surprisingly angelic topping for ice cream. These are also super treats for toddlers, and can be cut up even smaller for little hands!