https://www.youtube.com/embed/9YPsze7yPbo
- Hi everyone. It's Maya
from WholesomeYum.Com and today I'm showing you how
to make keto avocado brownies. If you're not sure about
putting avocado in brownies, I get it. It sounds strange. But, hear me out. I promise you will not
taste avocado in them. What the avocado does is make
these brownies super rich, the chocolate totally masks the taste and you get a dose of healthy fats.
So, these brownies. These. Are. Fudgy. Because I'm firmly in the camp
of fudgy brownies, not cakey. They're chocolatey, they're
sweet, with no aftertaste. And I'm gonna show you
all the tips and tricks. Let's do this. (upbeat music) This is such a great way
to use up extra avocados, if you have too many
that are about to go bad. And you can even use frozen avocados, if you have some of those. I'll link down below
how to freeze avocados if you're curious. First, a quick overview of
the ingredients you'll need to make these avocado brownies. We're using a combination
of real chocolate and cocoa powder to give us the perfect chocolatey flavor. Making brownies with real chocolate makes them more fudgy and rich than just using cocoa powder alone. Make sure you get sugar-free chocolate, not unsweetened baker's chocolate. There is a difference. I'll link to the sugar-free
brand that I use below. The sugar-free ones are sweet, they just don't have any
actual sugar in them. They use a different sweetener instead. Now, the key to fudgy
brownies is plenty of fat.
In addition to the fat from the chocolate, we're also using butter. Now, some avocado brownies
omit the butter altogether. I've tested it and the
results are not the same. You want the butter. But, if you need a dairy-free option, you can also use coconut oil. Or there's even a butter
flavored coconut oil out there, if you want that buttery
flavor without the dairy. And of course, the avocado. The avocado is the best part, but don't be put off by this. You're not gonna taste
avocado, like I've said. It's just gonna add more
richness to those brownies, make them super fudgy. You're gonna love it. We're also gonna add some eggs. We're gonna use two large eggs and some vanilla extract for extra flavor. The last two ingredients
we need for our brownies is our sweetener and our flour.
Obviously we're not using
sugar or wheat flour in this keto recipe, but instead, we're using
healthier substitutions. So first, we've got Besti sweetener. If you haven't tried this
sweetener yet, you have to. Not only does it taste just like sugar, it also bakes like sugar,
dissolves like sugar, browns like sugar. You're gonna absolutely love it. It's particularly useful
in this brownie recipe because there's no gritty
texture in your brownies. It's really fine. It's gonna dissolve really well. It's gonna make your
brownies really fudgy. I've used other sweeteners in the past, and it's just not the same. Try it out and see for yourself. Finally, we have the almond flour, Wholesome Yum Almond Flour is what I use in all my baked goods because
I need a consistent result. Different brands of almond flour have varying degrees of oil content. Some of them are not blanched or they're not as finely ground. This one is really fine.
So again, it's just gonna
help with that texture in your brownies. Got everything? Let's make
these avocado brownies. We're gonna start with an
eight by eight inch metal pan. The reason we choose a metal pan is because it heats up more quickly and then heats more evenly. I used to make these in a glass pan and it doesn't work quite as well. A glass pan takes longer to heat up and so you risk overcooking your brownies. To line the pan, we're just gonna arrange the
parchment paper over the pan, just like this, and then cut the corners. Then, push down into the pan and you have perfectly lined
corners all the way around. Next, we're going to melt the
chocolate and butter together. The first step is going to
be to set up a double boiler. A double boiler is simply boiling water with some kind of vessel on top to prevent scorching the chocolate. You'll grab a saucepan
and boil the water first. Be patient and be sure
to wait for the water to come to a rolling boil.
Once the water is boiling, grab a glass or stainless steel bowl that is slightly larger than your saucepan and place it on top. Be careful not to burn yourself. You don't want to use a plastic bowl because we don't want to
heat that over boiling water. The nice thing about
this double boiler setup is you don't need any special equipment. You already have a saucepan
and a bowl at your house but I'll link down below
the ones that I use.
Add 1/2 cup of butter and six ounces of
sugar-free chocolate chips. Now we're going to wait for them to melt. Melting these in a double boiler ensures that the chocolate
gets nice and smooth without scorching or burning. It can help to break up the
butter with a little spatula. Or if you like, you can add it to the bowl
already in smaller pieces to help it melt faster. Keep heating until the
chocolate is nice and smooth. It should be the consistency
of a chocolate syrup. Set the chocolate aside to cool. You'll want to place it on a hot pad, not directly on your counter. While the chocolate is cooling, we'll whisk together our dry ingredients. To a medium bowl, add 3/4 cup
of Wholesome Yum Almond Flour, 1/2 cup of Besti, 1/4 cup of cocoa powder. Grab a whisk and whisk it all together, breaking up any lumps as you go. I like this little whisk because it really helps
get all of those lumps. Set the dry ingredients aside. Next, grab your avocado. A must for avocado brownies. Slice the avocado lengthwise,
turning it as you go. Squeeze it a bit to release the pit.
If it helps, you can also
use a knife to pierce the pit and then twist, if it
doesn't want to come out. Grab your food processor and use a spoon to scoop
out the avocado flesh into the food processor. Add two large eggs. You can crack them directly
into the food processor. And a teaspoon of vanilla extract. Secure the lid and puree
until nice and creamy. Watch for little chunks of avocado. We want to get rid of all of those. It can help to scrape the
sides with the spatula to make sure you get
rid of all the pieces. The mixture will be a
nice, light green color and really smooth and creamy. Make sure you've gotten rid of
all of those avocado chunks. This is super important. We don't want avocado
chunks in our brownies. Next, add your melted chocolate
to the food processor. Make sure you don't wait too long. We still want it to be liquid, but not so hot that it's
going to cook the eggs. Use a spatula to get the chocolate off the sides of the bowl.
Place the lid back on the food
processor and puree again. You'll notice there'll be
some green left on the sides so you're gonna want to scrape that off once the main portion is nice and smooth. The nice thing about this step is you can take as long as you need to get the mixture completely smooth, get any green from the avocado hidden. You want it completely mixed and you can't over mix it at this step. There we go.
Nice and smooth. Finally, add the dry ingredients
to the food processor. We're gonna puree again, but this time we're gonna
pulse intermittently first to help the mixture mix. And try not to puree for too long because we don't want air
bubbles in our brownies. We want our brownies
to be dense and fudgy. Look at that brownie
batter. Isn't it beautiful? We're almost ready to bake. Transfer your brownie batter
into the lined baking dish. It'll be a little thick.
That's totally normal.
Use a spatula to get the batter off the
sides of the food processor and to smooth the top. I like to make sure the batter
gets into all the corners. That way we have perfect
square brownies, all around. Bake the brownies for
about 20 to 30 minutes at 325 degrees Fahrenheit. The exact time will vary
depending on your oven, the exact pan you used. So just keep checking on them.
I usually start checking
at about 18 minutes and every couple of minutes after that. What you're looking for in the
brownies, once they're done, is the toothpick test. But it's different from the
toothpick test with cakes. What you're gonna want is a little bit of batter
left on the toothpick. And if you roll it between your fingers, it's gonna form little balls or just kind of smear across
your fingers a little bit. You don't want it to be wet, but if you wait for the toothpick to
come out completely dry, it's too late and your
brownies will be dry as well. So you want that little bit of batter. Don't worry. Your brownies
will set as they cool. Waiting for these brownies
to cool was the hardest part, but so worth it. I'm so excited to cut into these. You'll want to use a straight down motion to cut into your brownies. Don't seesaw back and forth.
That way they'll stay together better. Look at that. These are some of the fudgiest
brownies I've ever had. They are so good with a glass
of almond or coconut milk. So yum. I hope you'll try these
avocado brownies soon. And I hope I convinced you that avocado in brownies
is absolutely delicious. If you do make these, leave me a comment. Let me know what you think. And snap a photo. Post it with #wholesomeyum, so that I can see it too. See you next time on Wholesome Yum, where I show you easy,
healthy, and keto recipes, all with 10 ingredients or less.
