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An adventure in baking with avocados and brownies

Avocado Brownie

Chefs are generally known for their creativity and innovation. One of the first rules to becoming a chef is to try everything at least once. For many years, I’ve discarded that rule.

My family scolded me for being a picky eater. They had valid points. I could not possibly make it as a great chef if I was not willing to try new dishes. So, I am slowly changing my ways.

Five years ago, I tried asparagus for the first time; I fell in love with the vegetable after one bite. A year ago, in culinary class, I tried mushroom risotto. I still loathe mushrooms, but at least I have actually tried them. Now, I’ve paired avocado with brownies. Brownies and I have a bittersweet relationship, no pun intended. I rarely eat brownies or chocolate; however, I enjoyed the avocado brownies so I’m making them again.

My first step when making the avocado brownies, or anything else for that matter, is to wash my hands and then grab everything I need. Mise en place is key! Literally, it means to put in place. It is mandatory for every chef to know this. There is nothing worse than running around the kitchen for ingredients. Turning on the oven is included in this step as well.

Once I have gathered all my ingredients, I start by mashing two avocados. If the avocados are not ripe enough, place them in a brown paper bag for a few hours or overnight, then store them in a dry dark place such as a pantry. Then melt semi-sweet chocolate over a double boiler. This helps the chocolate to melt without burning. I stir the chocolate as it melts and add a few small pieces of butter (optional). After the chocolate has completely melted, pour it into a mixer along with the mashed avocados and vanilla extract. Mix it on low; add eggs and then the sugar.

Once that is well combined, I mix my dry ingredients in a separate bowl – sifting to eliminate all lumps. I gently fold the dry mix into the chocolate avocado mix, making sure not to over-mix. For a hassle-free clean, I line the baking pan with parchment paper and then evenly spread out my batter.  

The brownies bake for 30 minutes. I employ the toothpick test to make sure they are done. If the toothpick comes out clean, they are done. If you poke your brownies and the toothpick comes out wet, bake them for a few more minutes. Once they are done, let them cool down for two minutes and then remove them from the pan by lifting the parchment paper.

Avocado brownies are best served warm and taste great with any ice cream flavor (or just on their own). I hope you enjoy this recipe as much as I did and it gives you the confidence to try new things in the kitchen.

Ingredients: 

2 avocados

8 oz semi-sweet chocolate

1 tbsp Vanilla extract

½ cup light brown sugar

2 eggs

¾ cup baking flour

¼ cup cocoa powder

½ tsp baking powder

Pinch of salt

Instructions:

  • Preheat oven to 350 F.
  • Mix avocados and melted chocolate until smooth.
  • Add eggs and sugar.
  • Mix until well combined.
  • Combine all dry ingredients in a separate bowl
  • Fold dry mix into wet mix.
  • Line baking pan with parchment paper, spread batter evenly.
  • Bake for 30-35 minutes.

By Arlene Harmon, a Bordentown resident and culinary arts student at Rowan College at Burlington County’s Culinary Arts Center in Mount Holly, for the Courier-Postrcbc.edu/culinary