Recipe for Outrageous Brownies, fudgey double chocolate brownies made with avocado and coconut flour. A twist on the classic using maple syrup creates a moist melt in your mouth chocolatey experience.
Do you get chocolate cravings like I do? Where you’re searching your pantry and fridge for just a sliver of dark chocolate or leftover dessert? When the sweet tooth strikes, its not something that’s easily ignored. Especially when I have brownies on the brain!
I am totally guilty of forgetting avocados on the counter and finding them too soft. Instead of making more guacamole, start substituting them for oil in baking recipes. Adding avocado to chocolate creates a moist and rich dessert that I can’t get enough of. To be even bolder with these outrageous brownies I’ve incorporated white chocolate chips with a topping of fresh strawberries.
If you’re an ooey gooey soft and chocolatey party in your mouth dessert kinda lover, these brownies are for you!
What are the main ingredients in Outrageous Brownies?
- Soft Avocados
- Melted Dark Chocolate
- White Chocolate Chips
- Maple Syrup
- Coconut Flour
- Fresh Strawberries
- ½ cup minus 2 Tbs. coconut flour (10 Tbsp or 141.7 g)
- ½ cup (75 g) melted dark chocolate chips can substitute for cocoa powder
- ½ cup (75 g) mashed ripened avocados
- 3 eggs
- 1/4 cup (62.5 ml) maple syrup
- 1/4 cup (62.5 ml) honey
- 1 tsp. vanilla extract
- Pinch of salt
- 1/3 cup (50 g) white chocolate chips
- 2/3 cup (133 g) sliced fresh strawberries
Preheat oven to 350 F (190 C).
Line your 8x8 baking tray with parchment paper or thinly grease.
Melt your chocolate chips by placing in a small bowl and heating in microwave for 30 seconds. Stir and heat again for 30 seconds. Stir once more until all chips are melted.
In a large bowl stir together all ingredients (except white chocolate chips) by hand with a whisk.
Pour in white chocolate chips and fold them into the batter using a spatula.
Transfer batter into baking pan scraping the sides of the bowl with spatula to get every last drop.
Bake for 20-22 minutes or until toothpick comes out with a few crumbs. This is a “moist” brownie so the toothpick won’t come out completely clean like a cake. But, it should not be liquid.
Remove brownies from the oven and let cool for 30-45 min before slicing. As the brownies cool they will form a fudgey consistency. Cutting too early will result in them not holding their shape.
Once cooled cut brownies and top with the sliced strawberries.
Store in an air tight container in the fridge for 4-5 days.