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Who says rich, chocolatey brownies can’t be a better-for-you dessert? We swap the oil and butter in traditional recipes with avocado for less saturated fat. You won’t even be able to taste the difference!

Recipe created by Christine Pittman in partnership with Produce for Kids.

Dark Chocolate Avocado Brownies
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Tags , , ,
Servings 16 Prep Time 10minutes
Cook Time 30minutes
Servings 16 Prep Time 10minutes
Cook Time 30minutes
Who says rich, chocolatey brownies can’t be a better-for-you dessert? We swap the oil and butter in traditional recipes with avocado for less saturated fat. You won’t even be able to taste the difference! Recipe created by Christine Pittman in partnership with Produce for Kids.
Ingredients
  • 4 large eggs
  • 1 cup sugar
  • 8 ounces dark chocolate chips
  • 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 2 Avocados from Mexico
Directions
  1. Preheat oven to 350°F. Line an 8x8-inch cake pan with parchment paper and spray with cooking spray. Set aside.
  2. Beat eggs and sugar with electric mixer at medium speed until bubbly and fluffy.
  3. Place chocolate chips in microwave-safe bowl and microwave on HIGH in 15 seconds increments, stirring in between, until melted.
  4. With mixer running, add chocolate to egg mixture. Fold in cocoa, salt, vanilla and flour.
  5. Mash avocados in separate bowl until very smooth. Add to batter and mix well.
  6. Pour batter into prepared pan and bake 30 minutes, or until toothpick is inserted in center and comes out clean.
  7. Let cool before slicing.
Nutritional Value
Calories 176 Fat 7.5g Protein 3g Carbohydrates 26g Fiber 2g Sodium 57mg Calcium 14mg Iron 1mg
Tags , , ,
Servings 16 Prep Time 10minutes
Cook Time 30minutes
Servings 16 Prep Time 10minutes
Cook Time 30minutes
Who says rich, chocolatey brownies can’t be a better-for-you dessert? We swap the oil and butter in traditional recipes with avocado for less saturated fat. You won’t even be able to taste the difference! Recipe created by Christine Pittman in partnership with Produce for Kids.
Ingredients
  • 4 large eggs
  • 1 cup sugar
  • 8 ounces dark chocolate chips
  • 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 2 Avocados from Mexico
Directions
  1. Preheat oven to 350°F. Line an 8x8-inch cake pan with parchment paper and spray with cooking spray. Set aside.
  2. Beat eggs and sugar with electric mixer at medium speed until bubbly and fluffy.
  3. Place chocolate chips in microwave-safe bowl and microwave on HIGH in 15 seconds increments, stirring in between, until melted.
  4. With mixer running, add chocolate to egg mixture. Fold in cocoa, salt, vanilla and flour.
  5. Mash avocados in separate bowl until very smooth. Add to batter and mix well.
  6. Pour batter into prepared pan and bake 30 minutes, or until toothpick is inserted in center and comes out clean.
  7. Let cool before slicing.
Nutritional Value
Calories 176 Fat 7.5g Protein 3g Carbohydrates 26g Fiber 2g Sodium 57mg Calcium 14mg Iron 1mg

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