Avocado Brownies with Avocado Matcha Glaze
Fudgy avocado brownies that are lightened up with creamy California Avocados in place of butter. They’re topped with a sweet, aromatic California Avocado matcha glaze for a bite that hits all the senses.
Recipe provided by California Avocado Commission
Recipe provided by California Avocado Commission
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Avocado Brownies with Avocado Matcha Glaze
Prep Time20 Minutes
Servings8
Cook Time30 Minutes
Ingredients
1 ripe California Avocado, peeled and seeded
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
4 ounces dark chocolate, melted and cooled
1/2 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon kosher salt
FOR THE AVOCADO MATCHA GLAZE:1/2 ripe California Avocado, peeled and seeded
1 tablespoon honey
1 teaspoon matcha powder
1 cup powdered sugar
Directions
- Heat oven to 350 F. Line an 8×8 baking sheet with parchment paper and set aside.
- In a food processor add 1 avocado and blend until creamy and smooth. Once smooth, add granulated sugar, eggs, vanilla extract and melted chocolate into the processor until combined.
- In a medium bowl whisk together flour, cocoa powder and salt. Add the chocolate avocado mixture to the flour and fold until just combined, do not over mix.
- Evenly spread the batter mixture into the prepared pan and bake for 30 minutes or until the center is set. Remove from oven, let cool and cut.
- TO MAKE THE AVOCADO MATCHA GLAZE: Blend the avocado in a food processor until smooth.
- Add in honey, matcha powder and powdered sugar and blend until smooth.
- Transfer to a sandwich-sized plastic bag, snip the end and drizzle the matcha glaze over the tops of cooled California Avocado Brownies.
TIP: Store leftover brownies in the refrigerator for up to 1 week.
20 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Directions
- Heat oven to 350 F. Line an 8×8 baking sheet with parchment paper and set aside.
- In a food processor add 1 avocado and blend until creamy and smooth. Once smooth, add granulated sugar, eggs, vanilla extract and melted chocolate into the processor until combined.
- In a medium bowl whisk together flour, cocoa powder and salt. Add the chocolate avocado mixture to the flour and fold until just combined, do not over mix.
- Evenly spread the batter mixture into the prepared pan and bake for 30 minutes or until the center is set. Remove from oven, let cool and cut.
- TO MAKE THE AVOCADO MATCHA GLAZE: Blend the avocado in a food processor until smooth.
- Add in honey, matcha powder and powdered sugar and blend until smooth.
- Transfer to a sandwich-sized plastic bag, snip the end and drizzle the matcha glaze over the tops of cooled California Avocado Brownies.
TIP: Store leftover brownies in the refrigerator for up to 1 week.