How to describe this magnificent creation of a brownie in 3 words?
Fudgy. Dense. Chocolate.
This is the world’s healthiest brownie. No flour, no butter, no oil!!! It is packed with wonderful nutrients, and it features my good friend, the avocado.
Let’s take a look at what’s inside the brownie that makes it so healthy.
Avocados are rich in monounsaturated fats that are good for your cholesterol. Of course avocados seem like the last ingredient you would want in a dessert but trust me, it works! They are a natural butter and a healthy substitute. A lot of people have doubts about avocados in desserts. Well, actually, you can’t see it, smell it, or taste it! It’s as if it’s not even there.
Walnuts and almonds have omega-3 fatty acids, which are essential nutrients that lower blood pressure, lowering risk of heart disease.
Cocoa powder has plenty of flavanoids which act like antioxidants that fend off heart disease, stroke, and some cancers.
Seriously, how much better can a brownie get?!
Because there isn’t any flour in the brownies (gluten-free!), the texture isn’t as cake-y as your typical brownies. Instead, they are very dense, moist, and rich. It’s almost like a chocolate mousse. One little bite is an explosion of chocolatey goodness in your mouth. They are especially delicious when eaten chilled with a nice glass of milk.
These brownies totally beat the box brownies (which are good I’ll admit) but they are way too healthy to pass up. It makes me so excited that desserts like brownies can be healthy and just as decadent and yummy. Just another reason to love avocados. 😛
FUDGY AVOCADO BROWNIES
8 ounces of melted dark chocolate
2 avocados, well-mashed or pureed
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/2 cup almond meal
1/2 tsp salt
1/2 tsp vanilla
1 cup walnuts
Preheat oven to 350 degrees F.
Melt chocolate and set aside. Mash or puree avocados until smooth and set aside.
Use an electric mixer to whisk eggs and sugar together at medium-high speed, until very light and doubled in volume.
Gradually add in melted chocolate while blending.
Stir in cocoa, almond meal, salt, and vanilla. (To make homemade almond meal, blend slivered, blanched almonds in a blending machine until fine.)
Add in avocado and blend well. Mix in walnuts.
Pour batter into a greased, square baking pan.
Bake for 20-25 minutes.
Let cool before cutting. Then refrigerate and serve chilled.
😀 😀 😀
adapted from Heather’s French Press
After you try this, you’ll never look for another banana bread recipe. Best. Banana bread. Ever. It’s a healthy treat that will also satisfy your sweet tooth (double win!) A light, moist, decadent bread that perfectly blends the wonderful flavors of chocolate and banana together.
If you ever have overripe bananas, put them to good use by making banana bread. They act as a natural sweetener so you can put in less sugar! The browner the banana, the better. The sweetness from the Nutella also allows you to cut back on additional sugar.
I made this one Saturday afternoon and the whole loaf of bread was demolished by my family within 24 hours. Several days later I made another loaf for the my co-workers at my summer internship. It was a huge hit and since they all do nutrition research, it got bonus points for being healthy. (Walnuts=Omega-3s!!!)
Eat it for breakfast, eat it for dessert, a snack, whatever! Just beware that once you make it, it won’t stick around for long :p
NUTELLA SWIRLED BANANA WALNUT BREAD
3 tablespoons canola oil
3 tablespoons unsalted butter, softened
1/2 cup light brown sugar
2 medium ripe bananas
2 large eggs
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk *
1 cup plus 1/2 cup walnuts, divided
3 tablespoons plus 3 tablespoons Nutella, divided
Heat oven to 350 degrees F.
In a large bowl or bowl of a stand mixer, beat together canola oil, butter, brown sugar, and bananas until well combined. Add eggs in one at a time, beating well after each addition.
In a separate medium bowl, whisk together flour, baking soda, baking powder, and salt. Alternately add flour and buttermilk to banana mixture, beginning and ending with the flour mixture. Stir after each addition until just combined.
Using your hands, break 1 cup of walnuts into halves. Fold them into the mixture.
Spray a 9×5 inch loaf pan with baking spray. Pour half of the batter into the pan.
Drizzle entire surface with 3 tablespoons of Nutella. Pour in the remaining batter and drizzle the other 3 tablespoons of Nutella on top.
Use a knife or chopstick to lightly swirl the batter.
Sprinkle with chopped walnuts.
Bake bread until deep golden brown, about 50-55 minutes. Check by inserting a toothpick in the center and see whether it is clean. Remove from oven and cool 10 minutes in pan. Then remove from pan and cool on a cooling rack.
*If you don’t have buttermilk you can substitute it with a mixture of lemon juice and milk. Pour a tablespoon of lemon juice into a 1 cup measuring cup and fill the rest of the measuring cup with milk. Stir and let sit for 2 minutes. Then use 2/3 of it for the recipe.
adapted from Pass the Cocoa