Sneak some nutrients into your dessert this week with these delicious Peanut Butter Avocado Brownies. Shhhh…it will be our little delicious secret!
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 a muse in the kitchen, helping me to find ways to be creative and sneak in produce while getting my avocado brownie chocolate fix. I also loved creating this Vegan Chocolate Cake with Citrus Glaze which ranks right up there with avocado brownie greatness.
Avocados are one of those super cool foods that can be placed into baked goods without compromising the flavor, removes the need for oil and adds the perfect amount of moisture. No dried out baked goods in this department. Because they turn brown quickly when exposed to air, it makes avocado the perfect partner for chocolate. The peanut butter adds a little more cover up for those picky eaters that swear they can taste still taste the little green fruit (yes – a fruit!) You end up with a rich, fudgy chocolate avocado brownie of deliciousness – and no regrets.
Seasonal Nutrition Highlight – Avocado
Avocado is 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 have 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, avocado brownies, etc. I use it in almost all of my recipes for its versatility and nutritional value. You can find it easier now too – the last bottle I purchased was from BJ’s.
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If you like sneaking produce into your desserts, check out this VEGAN CHOCOLATE GANACHE CAKE WITH MAPLE BUTTERCREAM or this melt in your mouth PALEO PUMPKIN PIE FLAN! Looking for something savory? Check out this AWARD WINNING SWEETHEART CHILI that has a secret ingredient you will be dying to know about!
Here is how I make my Peanut Butter Avocado Brownies:
1) Blend eggs and avocado in a food processor.
2) Add remaining ingredients.
3) Blend well!
4) Pour into greased pan lined with foil or parchment paper. Heat peanut butter until it is a spreadable consistency.
5) Drizzle peanut butter over brownie mix and gently swirl with a knife. Bake for 45-50 minutes or until completely done with a cake-like texture in the middle. Enjoy warm or cold and store any leftovers in the refrigerator.
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Peanut Butter and Avocado Brownies
Sneak some nutrients into your dessert this week with these delicious Peanut Butter Avocado Brownies. Shhhh...it will be our little delicious secret!
- 1 ripe hass avocado pitted, peel removed
- 2 eggs
- 1/2 cup water
- 1 1/2 cup raw turbinado sugar
- 1 tsp vanilla
- 1 cup whole wheat pastry flour
- 1 cup raw cacao powder or cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 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 8x8 foil or 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 45-50 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 :)
Best if eaten within a few days as avocado can change the consistency the longer it sits. Refrigerate to help keep longer.
Make sure to cook completely throughout. They will have less of a gooey and more of a cake like consistency when done, which is important so the avocado taste doesn't sneak back up on you!
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