Thursday, June 1, 2017

Dark Chocolate Avocado Brownies

It's that time of year again, when avocados are ripe, cheap, and plentiful. So, obviously, I need them in my house.

But this week I just couldn't eat them fast enough. I've been kind of eating a ridiculous amount of fruit because it's ripe now, and my poor, winter-worn brain wants all the fruit. So, I decided to give brownies a shot.

Waste not want not.

These dark, sweet, bitter, fudgie brownies are definitely dark chocolate, so if you're not a fan of the dark, I recommend switching out for semi-sweets and doubling them and the normal Hershey's baking cocoa.



2 hass avocados, medium
2 eggs
1/2 cup Lakanto
1/2 cup Hershey's special dark baking cocoa
1 tsp. pure vanilla
1/4 tsp salt
1/4 cup self-rising flour
1/4 cup Ghiardelli 60% chocolate chips
  1. Pit and peel avocado.
  2. Combine avocado, eggs, Lakanto, cocoa, vanilla, and salt in food processor until smooth.
  3. Scrape into bowl, and add flour. Beat on high using hand mixer until completely smooth.
  4. Fold in chocolate chips.
  5. Foil your 8x8 pan, and butter or grease it.
  6. Scoop brownie mixture in, and smooth.
  7. Bake about 15 minutes, until firm to touch and just shy of toothpick test.
Makes 9 brownies, 125 calories a brownie