I know what you are thinking. Avocado brownies? I was certainly nervous trying a recipe like this. As I was searching for recipes, I found so many that contained more expensive ingredients, such as almond butter and coconut sugar. Eventually I decided to adapt another recipe to be more budget-friendly while still tasting delicious. I enjoy both brownies and avocados, but I was worried about the texture, the taste, and even the appearance. I have got to say that once they came out of the oven, I wanted to eat the entire pan! They were moist, fudgy, and so rich. My family could not even tell that I had added avocado or peanut butter to them. I will say that they are very dark-chocolatey, so if that is not your preferred type of chocolate, you may not enjoy these as much as milk chocolate brownies. You can use milk chocolate chips instead of semi-sweet if you want a lighter flavor.
· 1 medium avocado
· 3/4 cup brown sugar, packed
· ½ cup cocoa powder
· 2 eggs
· ¼ cup peanut butter
· 1 tsp baking powder
· 1 tsp vanilla extract
· ½ cup semi-sweet chocolate chips, divided
1. Preheat oven to 325°F.
2. Mash avocado with fork until creamy. Add all ingredients to bowl minus ¼ cup chocolate chips. Mix until smooth. Food processor/blender may be used to combine ingredients, but a hand mixer or whisk works well, too.
3. To a greased 8-inch pan, add batter. Sprinkle second half of chocolate chips across top of batter.
4. Place pan in oven on center rack of oven. Bake for 20-25 minutes. To check for doneness, poke the center of the pan with a toothpick or fork. If it comes out without batter residue, your brownies are done.
5. Cut into 12 pieces, serve, and enjoy!
Serving Size: 1 brownie
Fat: 8 g
Carbohydrates: 22 g
Protein: 4 g