Unfortunately, even great weather cannot make Monday mornings much easier with the kids. Big A, in particular is making things tough these days. She insists on showering in the morning, but the kid cannot get her butt in gear. Its a constant battle to get her out of bed, then to get her in the shower. Once in the shower, its fight to get her out. Then if she doesn't have enough time to sit down and eat breakfast, she starts screaming at me and Little A, like its our fault. On days like this I have to give myself a pat on the back for just getting us all out of the house in one piece.
It is absolutely essential I have something on hand in the mornings that the girls are excited about eating and, if need be, Big A can eat on the way to school. Generally chocolate is a must. This recipe saved me this morning, unfortunately, the girls are going through the brownies so quickly, they aren't going to last long.
I bought a few avocadoes at the market to make guacamole for a party we hosted but come the day of the party, one was still rock hard. Fast forward a few more days and I realized it was ripe yet had no plans for it. Well, in my world that always means: a kitchen experiment!
Big A had been begging me to make my black bean brownies so I decided to make brownies, but try a new twist using the avocado.
I am relieved to say that although my husband still hates avocados, the girls have become fans finally. Yahoo! Of course, they are bigger fans of chocolate, so I was pretty sure these would be a hit...and boy was I right!
These are dense, moist and fudgy. If you want them less fudgy, you can bake for a bit longer, and/or omit the chocolate chips...but I don't advise it. You need no excuse to make (and devour) these as they are gluten-free, refined sugar-free, vegan, high fibre, high protein, and full of good fats. These are simply divine and you really must try them!!
Fudgy Double Chocolate Brownies
1 ripe avocado, skin and pit removed
2 flax eggs (2 tbsp. flax meal + 6 tbsp. hot water)
3/4 cup coconut sugar
1 tsp pure vanilla extract
1/2 cup unsweetened non-dairy milk (plain, vanilla or chocolate)
1/4 cup cocoa powder
1/2 cup vegan chocolate protein powder (stevia sweetened)
1 cup whole buckwheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips + 2 tbsp. (preferably stevia sweetened)
Place avocado flesh, flax eggs, sugar, vanilla and milk in blender or food processor and puree until smooth. Add cocoa, protein powder, flour, soda and salt and blend until well mixed. Stir in 1/2 cup chocolate chips by hand. Spread batter evenly into greased 9x9 square pan. Sprinkle remaining chips over top. Bake at 350F for 16 minutes. Let cool and cut into squares. Makes 20 brownies. Keep refrigerated for up to 5 days or freeze.
I have shared this recipe with the Healthy, Happy, Green & Natural Party Blog Hop on Urban Naturale.