Ripe Avocados Are Perfect For Your Next Batch of Brownies

Ripe Avocados Are Perfect For Your Next Batch of Brownies

The West Indies is home to the largest avocados that grow roughly to the size of two fists. Main varieties include Pollock, Lula, Russell and Simmonds. High season begins in July, peaks in September and ends in November. At this time of year, avocado, what we Trinbagonians like to call “zaboca”, is the darling of any local market and the go-to ingredient for choka, buljol, dips, and even smoothies. These green berries (yes, avocados are technically berries) offer rich, buttery texture to every dish they touch. But Trinis love it simple: sliced with a generous sprinkle of salt.

Long time ago, zaboca was deemed “poor man’s butter.” Now, it’s aptly called “rich man’s butter.” Across the country, markets and roadside vendors are selling one avocado for as low as $15 and as high as $30, depending on the size and the type. Its health benefits make it worth its value.

Avocados are high in fat, but it’s the kind of fat that’s good for you. Monounsaturated fats help reduce cholesterol levels and lower the risk of heart disease and stroke. Zaboca offers a great source of dietary fibre to improve digestion and maintain bowel health and potassium to help combat depression and fatigue, while regulating heart rate and blood pressure. Vitamins C, E, K, B5 and B6 strengthen your bones, boost your immune system and keep your skin silky smooth.

FUN FACT: One avocado contains more potassium than a banana.

Avocados do not ripen on the tree. They will ripen, or “soften”, naturally about one week after being harvested. You can, however, speed up the ripening process by placing an unripe avocado in a brown paper bag or wrapping it in newspaper and letting it sit at room temperature for two to three days. To check if your avocado is ripe, give it a soft squeeze. It should yield to gentle pressure.

Keep any remaining avocado fresh by storing it in the fridge with the pit in place, wrapped tightly in plastic. If not, the flesh will quickly oxidize and turn brown after being exposed to air.

FUDGY AVOCADO BROWNIES

Don’t ever let your overripe avocados go to waste! Zaboca’s smooth texture can easily replace unhealthy fatty ingredients like butter or heavy cream when baking. Best part? No one will ever know the difference.

YIELDS: 12 Serving

PREP TIME: 10 mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins

INGREDIENTS
  •  1 half large, overripe avocado (skin and pit removed) 
  • ½ cup pure maple syrup 
  • ¼ cup granulated sugar
  •  1 180-gram bar chocolate, melted 
  • 3 large eggs 
  • ⅔ cup all-purpose flour
  •  ½ teaspoon baking soda
  •  ½ cup cocoa powder
  •  ½ teaspoon salt ½ cup
  • semi-sweet chocolate chips
DIRECTIONS
  1. Preheat oven to 350°F.
  2. Line an 8×8 baking dish with parchment paper, or cover in cooking spray, and set aside.
  3. Process the avocado, maple syrup, and sugar for 30 seconds to 1 minute, or until all the ingredients come together. Add the eggs and vanilla extract and blend again until smooth. Transfer to a large mixing bowl.
  4. Using a spoon or spatula, gently fold in the flour, baking soda, cocoa powder, and salt until combined. Then, fold in the chocolate chips.
  5. Spoon the batter into the prepared pan evenly and bake for 25 to 30 minutes. Test the middle of the batter with a toothpick or knife. It comes out clean, then it’s done.
  6. Remove from the oven and cool in the pan completely.
  7. Slice into squares and serve, or store in an airtight container for up to one week.