Sunday, April 21, 2013

20(ish)--- Mexican Chocolate Avocado Brownies

Avocados are Mother Nature's butter.

So these must be Mother Nature's brownies.

Well done, Mother Nature, well done.

Mexican Chocolate Avocado Brownies
Makes ~8

1/2 cup pureed avocado (~1 small avocado)
2/3 cup white sugar
1 tsp pure vanilla extract
2 eggs
1/3 tsp baking powder
1/3 cup high quality unsweetened cocoa powder
1/2 cup flour
1 tsp ground cinnamon (omit for regular brownies)

Preheat oven to 350 degrees.

Beat together avocado puree, sugar, vanilla, and eggs.

In a separate bowl, mix remaining dry ingredients.  Beat dry ingredients into wet.

Pour batter into a round 9" cake pan, prepared with baking spray (*you may also use an 8x8" square pan).

Bake for ~20 minutes, until a toothpick inserted into the center of the brownies comes out clean!

Cut into 8 (or 9 if using a square pan) even slices and serve!

8 comments:

  1. what makes these mexican?

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  2. I need to try this out, I've been tempting to make a chocolate dessert with the avocado substitute in it and haven't got the guts up. This sounds yummy enough to test it! How big of a difference is the taste, i.e. will my husband know it has avocado in it?

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  3. You will not taste the avocado- go ahead and sneak it in!

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  4. i'm going to try this. thank you.
    do you know the calorie count? sorry to ask.

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  5. Hi Yvonne. I did not do a nutrition analysis on this recipe since it is a 20! However, I do not imagine that the calorie count is much different than a typical brownie- lots of healthy fats in it though!

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  6. I made these this weekend for Mother's day. I used whole wheat flour and Stevia instead of sugar. Giradelli Unsweetened chocolate. AMAZING! I served them with toasted raw almonds and sliced fresh pear. Mother's day dessert just hit a new standard! Thanks for sharing!!

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