So at the beginning of this semester, I spent several weeks writing a proposal for my food science class on avocado as a fat-replacer to make healthier brownies, only to have it deemed not worthy of being tested out for real in the lab! (Only 6% of recipes were chosen, but still. Bitter.) So I figured since I’d put all that work into the idea, I might as well test it out at home. But if you’re going to get experimental with brownies, why not get really experimental?
Those of you who know me know that I hate wasting anything. I had a bag of shredded coconut in the fridge left over from cookies I made in February, and it had gotten all dry. I didn’t know if there was anything I could do with dried-out coconut, so I decided to throw it into the spice grinder and see if I could make coconut “flour.” Well, I wouldn’t call the consistency of what came out “flour” exactly, but for this it seemed to serve its purpose. I also used agave nectar instead of refined sugar and tried egg whites instead of eggs. Also, many of these amounts were sort of eyeballed, so I apologize if you have to adjust. Precision isn’t exactly my thing. (Hmm, why didn’t my recipe didn’t get picked in food science class?). So here’s what I did: In a big bowl, mix the following with a hand blender (or you could puree in a food processor): 1 small/medium avocado, 1/2 cup unsweetened cocoa powder, 1/2 cup coconut “flour,” 1/3 cup light agave nectar (you could use honey instead), 3/4 tsp baking powder, tiny pinch of salt, 1/3 cup egg whites (if you’re vegan, as I’m sure you know, you can make flax eggs) and 1 tsp vanilla. Bake at 350 for about 30 minutes or until a knife comes out clean.
Warning: these will be fudgy. Almost non-brownie-like, and they don’t rise very much at all! The flavor was good but this batch came out a bit salty, so in this recipe above I already adjusted for that, which hopefully fixes the problem. Try it! And feel free to change things and give me feedback. You pretty much have nothing to lose when playing with chocolate.