Silky Avocado Brownies
This recipe was inspired by Not Your Average College Food blog and I switched up some things to make it more my style. Obviously, I left the avocado in there because that's what makes this a show stopper/eye ball dropper. I hope your eye balls don't drop out because that could really ruin a nice day.
Just looking at this photo you're probably like, "Ariel you forgot the avocado, there's no avocado in there." There is. I distinctly remember mixing the wasabi-looking mixture into my chocolate base. Wouldn't wasabi brownies be the WORST? Oh no I just realized that they exist. Well, if someone makes them for me I'm not going to NOT try them, but don't expect me to like it. Let's get back to the actually good tasting brownies.
If you know me at all you probably know how much I love running and eating. I do them both quite frequently and sometimes simultaneously. I haven't puked yet so I'm not going to stop. As a runner it is important that I eat the right amount of food and the right kind of food, but that doesn't mean that I don't have a knack for sweets. I bet that almost all of the women on my team feel the same way and sometimes it can be hard to indulge without feeling guilty. These brownies are not completely guilt free but they sure come close to it! They have a moist and velvety center without having the unhealthy saturated fats that are found in butter.
Substituting avocado for butter can improve blood pressure, reduce the risk of heart disease, and aid blood sugar control. It's also a great way to surprise your friends! For example, I had my boyfriend take a bite and I smiled as he chewed because he did not know my secret MWAHAHA. Then I asked what he thought might be in it and he looked very concerned, as if I had poisoned the brownie or something along the lines of the Avon Grove chocolate cake scandal (don't look it up if you're eating). He was pleasantly surprised to know that it was just avocado and that he wouldn't need to take any Ipecac syrup.
Enough stories Ariel, let's get to it! As you can see these are some of the ingredients included in the recipe, but not all of them. I think if you only combined these four things you would be very mad at me. Don't do that.
The green frosting-looking mixture is the pureed avocado. I used an immersion blender for this, but do what you gotta do, I won't judge your methods. Below are the dates and I used a mortar and pestle to simultaneously grind the dates and get swole. Then you have chocolate chips and eggs, not sure if I need to clarify that. Caution: if you do not recognize chocolate chips or eggs you probably aren't ready to bake or cook anything, not even cereal.
- 8 ounces of semi-sweet chocolate chips
- 2 avocados, just beginning to ripen
- 3/4 cup unsweetened cocoa powder (if you don't like chocolate that much, drop it to 1/2 cup -- also don't talk to me)
- 4 eggs
- 1/4 cup pureed dates
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1/2 cup-1 cup walnuts (based on your preference)
- Several sprigs of mint
1) Preheat oven to 350 degrees F.
2) Puree avocado, set aside.
3) Puree or mash dates, set aside.
4) Blend eggs until fluffy, then add the dates, honey, and sugar.
5) Put a 1/4 cup of chocolate chips aside and melt the remainder. Add to egg mixture. Mix until it looks frothy.
6) Add cocoa powder, flour, salt, and vanilla into egg mixture.
7) Blend in avocado slowly until no green is visible. Fold in walnuts.
8) Taste it and make sure you like it. If you do, eat more.
9) Pour into a greased pan and bake for 18-22 mins. Less time is better because they will be more fudgy.
10) Once they come out drop the remaining chocolate chips on top so they adhere to brownie.
11) Let cool, cut, and top with mint. Chill for a refreshing snack or enjoy them hot!