Brownies are a favorite dessert of mine. They’re relatively easy to make from scratch, and if you’re taking them to a potluck, everyone loves them.
But sometimes they can get boring, so this recipe elevates them, but doesn’t change the level of difficulty or big chocolate flavor.
It’s brownies, but with a twist. A couple twists actually. First, brownies that don’t come from a box are always welcome at a party. If you’ve ever made homemade brownies, you probably know that it’s not that much more difficult, but much more decadent. These have that same crackly top
Next, as you may have guessed, this recipe uses avocado oil instead of butter. Avocado oil is great for baking, and goes quite well with chocolate. You’ll definitely notice the flavor in an unexpected way. The pistachios are a unique twist from the usual walnuts you find in brownies, and crunchy sea salt brings out the rich chocolate flavor perfectly.
My favorite brownies are made with cocoa powder for a much more intense flavor. In this case, cocoa powder and avocado oil leads to a dairy-free brownie if that’s what you’re looking for.
Ingredients
- 2/3 cup Ava Jane’s Kitchen Avocado Oil
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 cold eggs
- 1/3 cup flour
- 1/2 cup toasted pistachios
- Colima Sea Salt
Instructions
- Preheat oven to 325 degrees F.
- Combine the oil, sugar, cocoa, and vanilla in a large bowl. Mix with a wooden spoon until well combined.
- Add the eggs one at a time, until well mixed. Stir in the flour and nuts, and beat until flour is well incorporated.
- Line a square baking pan with foil or parchment. Spread the batter evenly in the pan, and sprinkle with salt.
- Bake for 20-25 minutes, until a toothpick inserted in center comes out clean. Let cool completely and cut into squares.
I just made these brownies and really like the recipe. I did have to substitute almonds for pistachios (mine came with shells and I was too lazy to crack them) and I had no vanilla extract so used cointreau (orange liqueur)