Amazing! What Great Grandma Ate Avocado Brownies Recipe

Ever wonder what secrets your great grandma held in her recipe box? Well, I stumbled upon one that's absolutely mind-blowing: avocado brownies! Yes, you read that right. And no, they don't taste like guacamole. These aren't just any brownies; they're a rich, fudgy, chocolatey dream that happens to include a surprise ingredient. Forget the usual butter and oil; we're using avocado for a healthier twist that makes them incredibly moist. This recipe isn’t just about making a dessert; it’s about rediscovering a family gem and sharing the deliciousness of what great grandma ate avocado brownies. We'll walk you through why these brownies are so special, how to make them step-by-step, plus some pro tips to ensure your batch is a smashing success. We'll also cover serving and storing, so you can enjoy these delightful treats anytime. Get ready to bake something truly amazing!

Why Great Grandma's Avocado Brownies Are a MustTry

Okay, so you're probably thinking, "Avocado in brownies? Seriously?" I get it. I was skeptical too, but trust me on this one. These aren't some weird health food experiment; they're a total game-changer. First off, the avocado replaces butter or oil, meaning they're packed with good fats, not the bad ones. This makes them surprisingly healthier without sacrificing any of that rich, decadent taste we all crave. Plus, the avocado makes these brownies unbelievably fudgy. We're talking melt-in-your-mouth, decadent, chocolate goodness. It’s like a secret ingredient that amps up the texture and makes them irresistible. If you’re looking for a treat that’s a bit lighter, but still hits that chocolate craving, these are it. Great grandma was onto something special.

How to Make Great Grandma's Fudgy Avocado Brownies

Get Your Ingredients Ready

Alright, let's get down to the nitty-gritty. First, you'll need to gather your crew of ingredients. We're talking 1 cup of semi-sweet chocolate chips, a medium-sized ripe avocado (the softer, the better!), two large eggs, ¾ cup of granulated sugar, 1 teaspoon of vanilla extract, ½ cup of unsweetened cocoa powder, ¼ cup of arrowroot starch (this is our secret weapon for that perfect texture), and a pinch of sea salt. Oh, and if you’re feeling fancy, a bit of flaky sea salt for topping and maybe some finely grated zucchini for extra moisture (don't worry, you won't taste it). It's like assembling a superhero team, each ingredient playing a crucial role.

Mixing the Magic

Now for the fun part: making the batter! Preheat your oven to 350 degrees F. First, melt those chocolate chips, either in the microwave or over a double boiler, until they're smooth and dreamy. Set that aside and let it cool slightly. Next, in a food processor, blend the avocado, eggs, sugar, and vanilla until it’s all creamy and smooth. Don’t worry if it looks a little odd; that’s the avocado working its magic. Then, in a large bowl, combine your melted chocolate, cocoa powder, arrowroot starch, and salt. Give it a good mix, then pour in that avocado mixture. Fold it all together gently until everything is just combined. If you’re adding zucchini, fold that in too. Don’t overmix; that’s a big no-no for fudgy brownies.

Bake to Perfection

Finally, it’s time to bake! Grease an 8x8 inch baking pan and line it with parchment paper, leaving a little overhang so you can easily lift the brownies out later. Pour the batter into the pan and spread it evenly. If you’re using flaky sea salt, sprinkle some on top now. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake or your brownies will lose that fudgy texture. Once they’re done, let them cool completely in the pan before cutting into squares. I know it’s hard to wait, but trust me, it’s worth it. And that’s it! You’ve just made Great Grandma’s avocado brownies.

Tips for Perfecting Your Great Grandma's Avocado Brownies

The Avocado Advantage

First things first, let's talk avocados. You need a perfectly ripe one for this recipe. Too hard, and it won't blend smoothly; too mushy, and it might throw off the texture. The ideal avocado should yield to gentle pressure, like a ripe peach. Also, don't skimp on the blending! You want that avocado mixture to be super smooth, almost like a thick cream. Lumps of avocado in your brownies are a no-go. Nobody wants to bite into a surprise avocado chunk, unless you are into that kind of thing. A food processor is your best friend here, but a good blender can also work in a pinch. Just make sure you scrape down the sides a few times to get everything fully incorporated.

Mastering the Melt and Mix

Next up, let’s discuss the chocolate. When melting your chocolate chips, do it gently. Don't just blast them in the microwave. Use short intervals and stir in between to avoid burning. Burned chocolate tastes bitter and will ruin your whole batch. You want it melted, smooth, and glossy, like a chocolate river. When combining the wet and dry ingredients, remember to fold, not stir. Overmixing develops the gluten in the arrowroot starch, which can lead to tough brownies – and we are not looking for tough brownies. Use a spatula and gently fold until just combined. A few streaks of flour are fine, but don’t go overboard. It’s like a delicate dance, not a wrestling match.

Baking and Cooling Like a Pro

Finally, baking time. Don’t overbake these brownies! They should be slightly gooey in the center when you take them out of the oven. A toothpick inserted into the center should come out with a few moist crumbs clinging to it, not completely clean. Remember, they will continue to cook a bit as they cool. And speaking of cooling, this is crucial. Let the brownies cool completely in the pan before you even think about cutting into them. I know, it's torture, but it's essential for that perfect fudgy texture. If you cut them too soon, they'll be a gooey mess. Patience is a virtue, especially when it comes to brownies. Trust me, the wait is worth it. Once they're cool, use the parchment paper overhang to lift the brownies out of the pan and cut them into perfect squares. You'll be rewarded with a batch of the most amazing avocado brownies ever.

Serving and Storing Great Grandma's Avocado Brownies

Alright, you've baked these amazing avocado brownies; now what? Let's talk serving. These brownies are fantastic on their own, with their rich, fudgy texture and deep chocolate flavor. But, if you want to take them up a notch, try serving them warm with a scoop of vanilla ice cream. The cold ice cream melting over the warm brownie is just heavenly. For a little extra indulgence, drizzle some peanut butter or chocolate sauce on top. Or, if you’re feeling adventurous, a sprinkle of sea salt can really enhance the chocolate flavor. It's all about finding your perfect match. When it comes to storage, these brownies are pretty versatile. They’ll keep at room temperature for up to three days, but if you want to keep them longer, pop them in the fridge for up to a week. For longer storage, you can even freeze them for up to two months. Just wrap them tightly in plastic wrap, then place them in a freezer-safe bag. When you’re ready to eat them, let them thaw at room temperature before serving. It’s like having a secret stash of deliciousness ready whenever you need a treat.