When I saw Scarletta Bakes post “Avocado Blondies” on her Facebook, I was sold. I made them immediately.
I only had one avocado, though, so I halved the recipe and made a few changes, but kept it in an 8×8 dish so mine came out thinner.
Mine were a little greener than hers, which can be off-putting, but I personally thought the color was fine. Then again, I eat green smoothies almost every day.
So, if you aren’t afraid of a little bit of green dessert, then you should give these a try. I am a major fan of lime + avocado + sugar. It kind of tastes like key lime pie.
- 1 large avocados
- ⅛ cup lime juice
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ½ cup crushed almonds
- 1 tablespoon brown sugar
- Preheat oven to 350°.
- Line an 8″ x 8″ baking pan with parchment paper and set aside.
- Peel and pit the avocado, placing the flesh in a small bowl. Mash the avocado flesh together with the lime juice to a thick consistency and set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg, followed by the vanilla extract and the avocado mixture.
- Beat in the salt and then the flour, slowly, scraping down the sides of the bowl as necessary and mixing just until you have a uniform batter.
- Pour the batter into the prepared pan.
- Mix crushed almonds and brown sugar and sprinkle over mixture, pressing down lightly.
- Bake for about 35-40 minutes or until a cake tester inserted into the center of the blondies comes out clean; finished bars will be dark golden brown across the top, with their edges peeling away slightly from the pan.
- I strongly recommend allowing these blondies to cool and set completely before cutting.