This recipe satisfies those devilish cravings, loaded with fudgy goodness and without the guilt.
Some days you just need a thick, chewy brownie. Often though, these indulgences lead to guilt about the empty calories and high amounts of fat. This recipe is a bit peculiar, with the addition of avocados and garden-grown garnish, but you will not be disappointed!
You can go back to our ‘How To Use Edible Flowers’ blog to use as a reference on which blooms you can use to garnish your brownie afterward. For ours, we used Impatiens, Chrysanthemums, Lilac, Chive Blossoms, and fresh mint leaves, along with blueberries and strawberries.
The addition of flowers is an easy way to take your summer dessert to the next level. The best part is you probably have a lot of them in your own garden! Just make sure that you are only picking things that you know to be edible – eating certain flowers can be dangerous, so do your research.
Whether you actually eat the flowers or not, this makes for a simply beautiful treat either for just yourself or for guests. And if you don’t tell them they’re healthy, they’ll never know!
If you really want to impress your guests, pick some extra blooms to top off your cocktails with! Freeze the flowers into ice cubes overnight, or just drop them on top of the ice in your drink.
Lavender in a gin & tonic adds a fragrant pop of colour.
Some Lilac or herbs place prettily in lemonade will have everyone asking for more.
Even your appetizers can benefit from a little flower power! Some purple chive flowers add a little spice to your finger foods.
GLUTEN FREE AVOCADO BROWNIES RECIPE
- 300 g dark chocolate chips
- 2 Tbsp Coconut oil
- 3 avocados, pitted and peeled
- 1/2 cup honey
- 1 Tsp vanilla extract
- 3 eggs, at room temperature
- 1/2 cup cocoa powder
- 1/2 cup less 1 Tbsp. all-purpose flour
- 1/2 cup blueberries
- 7-10 strawberries
- Edible flowers of your choice, for garnish
- Icing sugar (optional)
- 1 avocado, pitted and peeled
- 3 Tbsp cocoa powder
- 3 Tbsp honey or maple syrup
- Preheat the oven to 400° F.
- Spray a 9″ x 13″ pan with cooking oil or line it with parchment paper, allowing some overhang.
- Place a heat-safe bowl over a pot of simmering water, without it touching the water. Put the coconut oil and chocolate chips in the bowl and melt the chocolate, stirring until smooth then remove from heat and set aside.
- Using a food processor, blend the avocados until smooth. You should have about a cup of avocado puree.
- Stir the avocado, honey, and vanilla extract into the cooled chocolate.
- Now add the eggs one at a time, making sure that they are well blended in.
- In a small bowl, combine the all-purpose flour and the cocoa powder. Add gradually to the wet mixture and combine well.
- Pour the batter into the prepared pan and smooth the top evenly with a rubber spatula.
- Bake for 12-15 minutes or until the top bounces back when you touch it.
- Remove from oven and cool in the pan for at least half an hour before removing it from the pan.
- Blend the avocado in a blender of food processor, then slowly add the cocoa powder and honey/syrup, blending until smooth.
- Add more cocoa powder or honey if needed, until your desired consistency is reached.
- Spread over the cooled brownies.
- Store the brownie in an airtight container for up to 3 days.
To finish your dessert off, place blueberries and quartered strawberries on top of the brownie. Gently place your edible flowers in and around the berries. Lastly, dust with icing sugar and serve!