Fudgy Avocado Brownies (Vegan)

Ingredients

Wet ingredients

• 1 large ripe avocado (about 1 cup mashed)
• ½ cup sugar (or coconut sugar)
• ⅓ cup maple syrup (or any liquid sweetener)
• ¼ cup plant-based milk (almond, soy, or oat)
• 1 teaspoon vanilla extract

Dry ingredients

• ½ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Optional add-ins

• ¼ cup dark chocolate chips (vegan)
• 2 tablespoons chopped walnuts or almonds

Instructions

1. Prepare the avocado

• Scoop out the avocado flesh.
• Mash or blend until completely smooth with no lumps.
  (This step is important for a silky texture.)

2. Preheat and prepare pan

• Preheat oven to 180°C (350°F).
• Line a small baking pan (8×8 inch) with parchment paper or lightly grease it.

3. Mix wet ingredients

• In a bowl, whisk together:
  • Mashed avocado
  • Sugar
  • Maple syrup
  • Plant milk
  • Vanilla extract
• Mix until smooth and glossy.

4. Mix dry ingredients

• In another bowl, sift together:
  • Flour
  • Cocoa powder
  • Baking soda
  • Salt

5. Combine

• Gradually add dry ingredients into wet mixture.
• Fold gently until just combined.
• Do not overmix.
• Fold in chocolate chips or nuts if using.

6. Bake

• Pour batter into prepared pan and spread evenly.
• Bake for 20–25 minutes.

7. Check doneness

• A toothpick should come out with a few moist crumbs (not completely clean for fudgy texture).

8. Cool

• Let brownies cool completely in the pan before cutting.
  (They firm up as they cool.)

Texture Tips

• For extra fudgy brownies: slightly underbake by 2–3 minutes
• For more cake-like brownies: bake a bit longer and add 1–2 tablespoons extra flour

Flavor Tips

• Add a pinch of instant coffee to enhance chocolate flavor
• Use high-quality cocoa powder for deeper taste
• Sprinkle a little sea salt on top before baking for contrast

Storage

• Store in an airtight container at room temperature for 1–2 days
• Refrigerate for up to 5 days
• They taste even richer the next day