Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
For anyone who doesn’t know, I don’t like vegetables. Ok, so maybe a couple- but not very many. I can remember many nights when I was younger, still sitting at the dinner table while everyone else had finished, staring at my vegetables. Luckily we had a dog! Fluffy (our shih-tzu) would sit by my feet (she was no dummy!), and I would have a conversation with her while I fed her my vegetables. Yup, I talked to the dog. I had too- she was a noisy eater!
Nowadays, I am trying to make an effort to eat more vegetables. It’s a slow process though. So when I found out what the challenge was for this month, I was hesitant, but game. My first thought was to use beets, but my local store didn’t have any (I didn’t want to use the canned ones). However, they did have avocados. So that’s what I went with. I made 2 recipes. Chocolate avocado brownies (which I’m sharing with you today) and chocolate avocado cookies (grain-free), which I will share with you soon. I really liked the brownies. They are moist and right in the middle of fudgy and cakey. I couldn’t taste the avocado- which to be honest was my goal!
Chocolate Avocado Brownies
1/2 cup semi sweet chocolate chips
1/4 cup heavy cream
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons cocoa powder
1/3 cup flour
1 egg yolk
1/4 teaspoon vanilla bean paste
Preheat oven to 300 degrees. Line an 8×8 inch pan with aluminum foil and spray with cooking spray. Set aside.
In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave on high, for 30 second intervals, stirring after each one until the chocolate is melted and smooth.
In a food processor, add the avocado, egg, and egg yolk. Process until smooth (you may have to stop and scrape down the sides once). Add in the sugar, salt, baking soda, cocoa powder, and vanilla bean paste. Process until smooth. Add in the melted chocolate and process until incorporated. Add in the flour and pulse until combined. The batter will be thick, so spoon it evenly into the prepared pan. Smooth the top with the back of the spoon. Bake it in a preheated oven for 28-32 minutes, or until a toothpick inserted into the center is clean. Remove from the oven and let cool completely. Enjoy!
Made with love, not calories!