- 4 eggs (larges)
- 1 cup sugar
- 8 ounces dark chocolate chips
- 1/2 cup dark cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 2 hass avocados (Mexican)
|Calories200Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Krista H. 14 Jul 2016
These brownies are moist and fluffy. I really thought they were good but I do agree with other posters that they weren't super rich. I used regular cocoa powder and semi sweet choc chips because that's what I had. The batter is very thick though so I folded in an extra 4 oz of chocolate chips right before placing the batter in the pan. This was for a few reasons - 1) to help add a more chocolaty flavor 2) one of my avocados didn't mash as well as I had hoped so if people encountered a chunk or two, I didn't want them to freak out. Hopefully they would just assume it was a chocolate chip. :-) I also had to bake this about 20 mins longer (recommended 30 mins at 350 - mine took 50 mins). I would make these again! Great way to use up avocados!
Kaitlin Romano 23 May 2016
Personally I enjoyed them and thought they were pretty good. Family members didn't find them rich enough and could tell they where a healthy version of a brownie but could not guess the avocado in them. I also found they had a cake like texture.
Kent K. 22 May 2016
Decent; wasn't super good. As a chocolate brownie connoisseur, I felt that it lacked a deep, rich enough flavor for it's chocolate worth. Although, the avocado provides it with a nice, moist texture.
Ginny K. 26 Apr 2016
Love this recipe, always trying to find ways to use avocados. I modified by using half cup gluten free flour mix. A bit soft with this modification, but delicious just the same.