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 eggs1 tbsp vanilla extract
2 tsp butter extract2 tbsp water
1 cup dark chocolate chips2 1/4 cup cacao powder
1 cup sugar1 tsp baking soda
1/2 tsp saltPreheat 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 butter1 cup powdered sugar
1/4 cup heavy whipping creamIn 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!