Choc Avocado Cashew Brownies :)

Who doesn't love brownies? Especially when served warmed with ice cream? :)

These Choc Avocado Cashew Brownies are a must-have as there are a lot of benefits of Avocados and so why not add it to a perfectly good dessert? 

You all probably see me post a lot of Avocado and Cashew recipes and the reason why is:

• Avocados have more potassium than bananas and are a good source of monounsaturated fatty acids and it helps to lower total cholesterol levels.
• Cashews are Rich in Heart-Healthy Fatty Acids and protein, boosts our Immune System, and are an Excellent Source of Antioxidants! Also, Cashews contain No Cholesterol, and eating them also lowers the risk of Gallstones!!!

Adding avocado to your food may help to increase nutrient absorption, specifically with vitamins A, D, E, and K, which are fat-soluble. 

Tips for Making Avocado Brownies

• Make sure your avocados are ripe – but not TOO ripe. They should be green and creamy inside

• You can use any flours as per your preference as long as you sift the flour.

• Use dutch-processed cocoa powder if you can. Because these brownies are already rich, using unprocessed cocoa will make them too bitter.

• Depending on how you like your brownies adjust the baking time for texture. At 25 minutes they come out on the fudgier side but if you prefer more fudgy bake for less or more cake-like bake for longer

Ingredients

• 1 large ripe avocado or 1/2 cup diced avocado
• 1/2 cup maple syrup or 1 cup coconut sugar or 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs or 3 medium-sized eggs
• 1/2 cup Cashew flour - other options: coconut flour, all-purpose flour or almond flour
• 1/2 cup unsweetened dutch-processed cocoa powder**
• 1/4 tsp sea salt
• 1 tsp baking powder
• 1/2 cup of chocolate chips or dark chocolate chips
• 1/4 teaspoon coarse sea salt
• 1/4 cashew or almond butter (optional) *
• 1/2 cup unsweetened applesauce (replace with 1 large banana if you don’t have any) (optional)*

* You can still make it without them and use only if you want too. 

** Ensure to use dutch-processed if you can as using other kinds may make your brownies taste bitter – this is the step that people often forget! However, it's your preference whatever you can get your hands on too while shopping. 

Instructions/Method

1. Preheat your oven to 350 degrees F. Grease an 8x8 square pan or line with parchment paper. Set aside.
2. In a blender or food processor or high-speed blender, process the diced avocado until puréed and smooth. Set aside.
3. Add sugar (or maple syrup), apple sauce (optional) to the avocado puree in a large mixing bowl, and stir until combined. 
4. Whisk in the eggs one at a time until fully combined. 
5. Stir in the vanilla, salt, baking powder, and cocoa powder until the mixture is smooth and well-combined. 
6. Sift Cashew flour or any flour you end up using with cocoa powder and add to the mixture. Mix well until the mixture is smooth and you no longer see clumps, but do not over-mix, and don't use a mixer. The brownies won’t be fudgy if you incorporate too much air in the batter.
7. Ensure you taste the batter and add more sugar/syrup if needed.
8. Stir in the chocolate chips, then scrape the batter into the prepared pan. Sprinkle chocolate chips on top. 
9. Place in oven to bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
10. My preferred method:-> Bake for 30-35 minutes or until a toothpick inserted in the center, comes out clean or with a couple, crumbs attached.
11. Allow cooling for 20 minutes before cutting or serve brownies warm .. however you prefer :)

How To Store These Brownies

Store leftovers in the refrigerator for up to 1 week, or wrap tightly and freeze in a ziptop bag for up to 4 months.

Notes:

You can also make this without Eggs by just skipping that step. It tastes as great without it too. :)

Enjoy & do share your feedback.