My friend Kiran at Kirantarun.com blogged about her Fudgy Avocado Cocoa Brownies around St. Patrick's Day. So I was waiting on my avocados to ripen just so I could try this recipe. You know how I love green things, especially in desserts! And I love that there is no oil in this recipe, so at first glance I only needed to make two changes.
I totally changed up this recipe to make it Gluten Free and Egg Free (so it's vegan) and had good results as far as fudgyness and texture. However, because I added extra avocado the brownies really tasted like avocado. My kids didn't seem to mind at all, they totally gobbled them up. But I think for others to appreciate them I really needed to make the brownies sweeter and maybe I should try using baking powder next time, haha!
I will tell you about the changes I made (in case you really need to know) but I will need to make these a few more times and play with it more to get it right. Thankfully the recipe only makes about 6 average size brownies or 4 big brownies!
Here's what I did:
-Used 1/3 cup coffee instead of 2 tbsp
-Replaced eggs with 2 tbsp ground Chia seeds and hydrated them in the coffee
-Replaced the wheat flour with Bob's Red Mill Gluten Free All Purpose Flour
-Used 1/3 cup of vegan sugar and dusted the finished brownies with vegan organic powdered sugar (and like I said it still was not sweet enough)
-Used 2 1/2 avocados and pureed them in the Vita-mix
-I was out of Baking Powder so I used 1/16 tsp of Baking Soda + 1/4 tsp Cream of Tartar
-I baked the brownies in a 6 1/2 x 6 1/2 glass Pyrex dish, in a toaster oven at 325 for 30 minutes (hey, it's summer already here in Florida, I'm not heating up the house with the big oven!)
So go on over to Kiran's Blog and try her version if you are okay with gluten and eggs. Or if you dare, you can try my changes, just add 1/2 to 3/4 cups of sugar and you should be okay :)