With Sweet Dreams and Even Sweeter Days

Friday, October 26, 2012

Avocado Brownies


When in need of a change, there are a few typical routes someone can go about.

A new haircut. 
A furniture rearrange.
A spontaneous trip.

Lately I've been craving something new, something exciting, a change of pace.  And since a spontaneous adventure is out of the question at the moment, a furniture rearrange seems like too much work with too little to go on, and a new haircut just won't fit the bill, I needed to find another way.

Then I stumbled on these.


Avocados and chocolate.  Chocolate and avocados.  Think I've lost it on this one?  You might just be surprised.

I know I was.  Coming from an self-proclaimed "I'll take a cookie over a brownie any day of the week" person, I couldn't get enough of these.  The chocolate completely masks the avocado flavor and all you're left with is a rich and dense brownie that seems to stay that way for days (if they last that long).

And throwing avocados into them instead of butter was just enough of a kick for me to change up my pace, at least for the day.

On a completely unrelated note, this photo reminds me of growing up SO much.  If the words slimed, gak, floam, and this theme song don't mean anything to you.... you may have just missed out.

But back in the present day, you could definitely ice these brownies.  I chose to leave them just as is though... and maybe was content with eating one with some ice cream.... for breakfast one weekend no less.

And.it.was.great.


I never claimed to be a breakfast role model.

But I think you'll love these just the same.

Give 'em a try!


Avocado Brownies
Servings: 9 extra large or 16 medium brownies

Ingredients:
- 2 large ripe avocados, mashed (about a cup)
- 8 oz dark chocolate, melted (I used 4 oz bittersweet/ 4 oz semisweet but try your own combo!)
- 1 cup sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp vegetable oil
- 4 oz dark chocolate, chopped (again I used 2 oz bittersweet/ 2 oz semisweet)

Directions:

Preheat oven to 350 degrees F.  Spray an 8x8 or 9x9 inch square pan with baking spray.  In a bowl whisk together flour, cocoa, baking powder, and salt.  In a separate bowl store together the mashed avocado and melted chocolate.  Stir in the sugar until well combined.  Stir in the eggs and vanilla extract and oil until well combined and smooth.  Stir in the flour mixture until just combined and no streaks remain.  Don't over mix this part.  Lastly fold in the chopped chocolate until distributed.  Spread batter in prepared pan and smooth top.  Bake for 28-32 minutes (checking at beginning of time) until middle is set and cake tester comes out with only a few crumbs.  Let cool completely.  Cut, serve, and decide whether or not you'll tell people what makes them so special.  Enjoy!


Recipe adapted from: How Sweet Eats







4 comments:

  1. I’ve just recently become addicted to avocados and I am a HUGE chocolate lover...i’ll be making these within the next week or two FOR SURE! thank you :)

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  2. whaaaaat I love chocolate and avocados and I so desperately want to eat these now

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  3. I wanted you to know that I made these this afternoon. They weren't as chocolaty as I hoped and had a flavor quality similar to a chocolate zucchini cake I made a while back. Nonetheless, I appreciated it. They were filling and satisfying enough that I didn't go back to the strawberry donuts (which I made this morning). I really enjoy reading your blog :)

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    1. I'm sorry to hear yours weren't that chocolately. Perhaps if you ever wanted to make them again either a milk chocolate or a higher percentage dark chocolate. Either direction might tweak the flavor (though I haven't tried either myself). Thanks so much for your kind words. Come back anytime, I love having you here!

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