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avocado brownie recipe
- Total Time: 55 minutes
- Yield: 9 to 16 servings 1x
- Diet: general
Description
Rich and fudgy brownies made with healthy avocado instead of butter, featuring a vibrant, tangy ribbon of passionfruit curd swirled throughout. This healthier twist on a classic dessert offers an impressive gourmet flavor.
Ingredients
Scale
- 180g (1 cup) mashed ripe avocado (from about 2 medium avocados)
- 150g (3/4 cup) granulated sugar
- 100g (1/2 cup) light brown sugar, packed
- 120ml (1/2 cup) neutral oil (canola or sunflower recommended)
- 2 large eggs
- 5ml (1 teaspoon) vanilla extract
- 95g (3/4 cup) all-purpose flour
- 70g (1/2 cup) unsweetened cocoa powder
- 5ml (1 teaspoon) baking powder
- 2.5ml (1/2 teaspoon) fine sea salt
- 120ml (1/2 cup) fresh passionfruit pulp (strained)
- 75g (1/3 cup) granulated sugar (for curd)
- 2 large egg yolks
- 55g (1/4 cup) unsalted butter, cubed
- 5ml (1 teaspoon) cornstarch
- 15ml (1 tablespoon) strained passionfruit pulp (for garnish)
Instructions
- Prepare Pan and Preheat Oven: Preheat the oven to 350°F (175°C). Grease an 8×8 inch square baking pan and line it with parchment paper, allowing an overhang on two sides to easily lift the brownies out later.
- Make Passionfruit Curd: In a small saucepan, whisk together the passionfruit pulp, 75g granulated sugar, egg yolks, and cornstarch until smooth. Add the cubed butter. Cook over medium-low heat, whisking constantly for 5-7 minutes, until the mixture thickens significantly. Do not let it boil. Remove from heat, strain through a sieve, cover the surface with plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Prepare Brownie Batter (Wet): In a large mixing bowl, thoroughly mash the ripe avocado until completely smooth. Add the 150g granulated sugar, brown sugar, neutral oil, 2 eggs, and vanilla extract. Whisk thoroughly until well combined.
- Prepare Brownie Batter (Dry): In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt until thoroughly combined. Sift the dry ingredients to prevent lumps.
- Combine and Layer Batter: Gradually add the dry ingredients to the wet ingredients. Mix with a spatula until just combined, being careful not to overmix. Pour half of the brownie batter evenly into the prepared pan.
- Swirl Curd: Spoon half of the chilled passionfruit curd in dollops over the batter. Use a skewer or knife to gently swirl the curd into the batter, avoiding overmixing. Carefully spoon the remaining brownie batter over the first swirled layer. Spoon the remaining chilled passionfruit curd in dollops on top and gently swirl again.
- Bake Brownies: Bake for 25-30 minutes, or until a toothpick inserted into the center (avoiding a curd ribbon) comes out with moist crumbs. Be careful not to overbake; remove when the edges are set but the center still jiggles slightly.
- Cool Completely: Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before attempting to slice. Lift the brownies out using the parchment paper overhang. Slice into 9 or 16 squares and drizzle with reserved passionfruit pulp for serving.
Notes
To achieve a dense, fudgy texture, ensure the batter is not overmixed after adding the flour. The passionfruit curd must be fully chilled and thickened before being added to the batter to create distinct ribbons. Cool completely before cutting for clean slices.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: modern american
Nutrition
- Serving Size: 1 square (for 16 squares)
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg