Fudgy Triple Chocolate Avocado Brownies
Yield: 8″ x 8″
5 oz bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
4 tablespoons unsalted butter (1/2 stick), cut in half
2 oz mashed avocado (about 1/2 avocado)
3 tablespoons unsweetened cocoa powder
3 large eggs, at room temperature
1 1/4 cups (8.75 oz) granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 oz) all-purpose flour
Preheat oven to 350 F with a rack in the lower third. Spray an 8×8-inch baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposing sides so you can lift the brownies out easily once they’re baked. Spray the foil with nonstick cooking spray.
Add the bittersweet chocolate, unsweetened chocolate, and the butter to a microwave-safe bowl. Microwave in 30-second bursts at 50% power, stirring in between each, until the chocolate is melted and the mixture is smooth. Add the mashed avocado and cocoa powder, and whisk until combined. Set aside to cool slightly.
In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined. Add the warm chocolate mixture to the egg mixture and whisk to combine. Finally, stir in the flour with a rubber spatula just until incorporated.
Pour the batter into the prepared baking ban, spreading evenly with a rubber spatula to cover the bottom of the pan. Bake the brownies for about 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. (Do not over bake, or the brownies will dry out.) Transfer the pan to a wire rack and allow the brownies to cool completely in the pan. Use the foil to lift the brownies out of the pan and slice before serving.