For a healthier version of your favorite dessert, Tiffani Thiessen suggests using avocado puree in place of butter, which reduces the amount of saturated fat in the brownies while maintaining their fudgy and cakey texture. To make the puree, simply blend half of a very ripe avocado until it's smooth.
1 1/3 cups All-purpose flour
3/4 cup Unsweetened cocoa powder
1/2 tsp Kosher salt
1/4 tsp Baking powder
1 1/2 cups Granulated sugar
4 Large eggs (at room temperature)
2 tsp Pure vanilla extract
1/2 tsp Espresso powder
8 tbsp Unsalted butter
1 1/2 cups Packed light brown sugar
1/2 Very ripe avocado (pureed in a blender until smooth)
4 oz Semisweet chocolate chips (melted)
1 oz Unsweetened chocolate (melted)
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper and spray it with cooking spray.
In a large bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
In a medium bowl, whisk 1/2 cup of the granulated sugar and the eggs until the sugar has dissolved. Stir in the pure vanilla and espresso powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, remaining one cup of granulated sugar, and the brown sugar on medium speed until combined. Add the avocado puree and mix until well combined. Add the egg mixture in three additions, beating well after each.
Reduce the speed to low and gently mix in the melted chocolate. Add the flour mixture in batches until blended, taking care to scrape down the sides and bottom of the bowl as needed. The batter will be thick.
Pour the batter into the prepared baking pan and bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. Let the brownies cool before cutting and serving.