Yay for Chocolate! The end.
This recipe doesn’t really need a backstory. I mean, look at it, staring at you with all it’s peanut butter chocolatey deliciousness. Yeah – and it tastes just as amazing as it looks on the screen.
Fortunately, I am an emotional eater. I say that with a caveat that while I in fact DO stuff my face during stressful times, I DO recognize the need to try and do it as healthy as possible, allowing for some pretty awesome desserts to be born. Stress has become my muse in the kitchen, helping me to find ways to be creative and sneak in produce while getting my chocolate fix.
Avocados are one of those super cool foods that can be placed into baked goods without compromising the flavor. They turn brown pretty quickly when exposed to air, which is why they are perfect to pair with chocolate. It’s like they were made to go together. The peanut butter adds a little more cover up for those picky eaters that swear they can taste avocado. You end up with a rich, fudgy chocolate brownie and no regrets.
Kevin doesn’t like chocolate. Darn – I guess I’ll have to eat them all by myself…
Seasonal Nutrition Highlight – Avocado
Avocados are a fruit that originated in central america and are typically eaten raw, but still delicious cooked as long as they are not heated for too long, as they can become bitter. Their shape and creamy filling has given them the reputation of being an aphrodisiac. In fact, the aztec name for avocado is ahuacatl, or “testicle” due to the shape and the way it hangs in the tree. Haha! Learn something new every day don’t you! The main varieties are Hass, California, and Florida. All avocados are available year round, however Hass is typically harvested in late winter and spring, while Florida is most abundant in late March to May. Typically, you will know when they are in season due to the lower cost. Avocados are a great source of fiber, provide protein, vitamin K, Vitamin E, folate, potassium, lutein and are cholesterol free. Possibly the biggest avocado perk is that it is a heart healthy monounsaturated oil. Monounsaturated oils are preferred because they are loaded with anti-inflammatory Omega-3 essential fatty acids. Olive oil is another great example but has a low smoke point making it unfavorable to use for cooking. Avocado oil is great because it has a high smoke point and can be used for baking, frying, dressings, etc. I use it in most all of my recipes for it’s versatility and nutritional value. You can find it easier now too – the last bottle I purchased was from BJ’s.
Get emotional people – and eat some avocado packed fudgy brownies!!
- 1 ripe hass avocado, pitted, peel removed
- 2 eggs
- ½ cup water
- 1½ cup raw turbinado sugar
- 1 tsp vanilla
- 1 cup whole wheat pastry flour
- 1 cup raw cacao powder or cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- ½ cup natural creamy peanut butter
- Heat oven to 350 degrees.
- Add avocado and egg to a food processor. Blend until creamy and no lumps remain in avocado. Add remaining ingredients (except peanut butter) and blend well. Pour into greased 9x9 parchment lined cake pan.
- Heat peanut butter just until creamy enough to pour. Drizzle over brownie batter and swirl around with a knife.
- Bake for 15 to 18 min or until a toothpick comes out clean when inserted in the middle. Let sit for 20 min before cutting so the brownies set correctly.
- Enjoy with a cold glass of organic milk or your favorite dairy free variety :)