Last week at
the health food store I manage, one of my employees had a birthday, and she was
begging for a peanut butter and chocolate dessert. That gave me a flavor profile to work with,
and since I happened to know that she has celiac, I also knew I needed to
create something that was gluten-free. So
off to the kitchen I went to whip up a delicious fudgy treat! I hope you enjoy my newest brownie creation,
which has a secret, healthy ingredient to make it super moist...avocado!!!
You’ll need…
2 cups mashed
avocado
4 eggs
1 tbsp vanilla
extract
2 tsp butter extract
2 tbsp water 2 1/4 cup cacao powder
1 cup sugar
1 tsp baking
soda
1/2 tsp salt
Preheat oven to 350°F. Grease an 8x11 pan and
set aside until needed.
Peel avocados and mash until they equal two cups worth. For me, it took four small Haas
avocados. In a medium bowl, whip the
avocado, eggs, extracts, and water with an electric mixer until smooth.
Melt the chocolate chips in a double boiler until smooth
then whip it in to the avocado mixture. Next, add in the cacao slowly, mixing well between each cup. Then stir in the sugar, baking soda and
salt.
Pour batter into prepared pan and sprinkle dark chocolate chips across the top. bake
for 25 – 30 minutes or until a toothpick comes out clean.
After the brownies have baked, put them
in the refrigerator to cool completely before adding the peanut butter topping.
Peanut Butter Fudgy Topping
1 cup creamy peanut butter
1 cup powdered
sugar
1/4 cup heavy whipping
cream
In a medium bowl with an electric mixer,
cream the peanut butter until the consistency has thinned slightly. Then add in the powdered sugar and whip until it
is a crumbly mixture. Next, Add in the
heavy cream and keep whipping until completely smooth.Spread the topping across the cooled brownies, then drizzle with a bit of chocolate syrup. Then serve and enjoy this grain-free treat!
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