Avocado Brownies with Peanut Butter Swirl
I’ve been using avocado lately in salads and other savory dishes where you would expect it but I decided to try out avocado in something sweet and I was really happy with the results! I replaced all the butter in these brownies with avocado and it turned out really delicious! I’m a big fan of peanut butter with chocolate so I decided to swirl some on top. The result is brownies that are fudgy and deeply chocolaty with just the right amount of peanut butter.
There are many reasons to love avocados: their creamy taste, their impressive fiber content, about 2 grams per ounce, and the many vitamins (B6, C, K, folate…) they contain. Plus, the potassium helps to regulate blood pressure and the healthy fats are very beneficial.
I found this side by side comparison of avocado vs. butter:
Wow! Quite the difference! Even though you should still eat these brownies in moderation I feel A LOT better about them! 🙂
- 2 large, ripe avocados mashed until creamy (about 1 cup)
- 8 ounces semisweet or dark chocolate, melted (I used the microwave in 30 second intervals stirring between each interval)
- 3 tablespoons coconut oil, melted
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup semisweet or dark chocolate chips to be stirred in before baking
- 1/4 cup peanut butter (for swirling on top)
- Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper.
- In a large bowl, whisk together mashed avocados, melted chocolate and coconut oil until smooth and creamy. Whisk in sugar. Mix in eggs, one at a time, until well combined. Add vanilla and chocolate chips.
- In a small bowl, combine flour, cocoa powder, baking powder and salt. Stir flour mixture and 1/4 cup chocolate chips into avocado mixture until just combined.
- Spread batter into the prepared pan.
- Spoon the peanut butter over the top of the brownie mixture and using a knife, swirl it through the chocolate mixture.
- Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool and then cut into squares.
Avocado Salad with Tomato and Radish for Two
I’ve been reading about the health benefits of avocado, in particular an article that stated this; past studies have shown that eating a lot of avocados is associated with lower blood cholesterol. In one study that involved putting people with slightly elevated levels on a diet rich in avocados for just seven days, researchers saw a 17 percent decrease in cholesterol levels. Since my cholesterol is a little elevated I though I’d start adding more avocados to my diet.
There is also a study that avocado has potential cancer fighting properties. Read more about it here. These are all good reasons to add more of this creamy, buttery vegetable to your diet! I decided to make a salad and I didn’t want it lost in a bunch of leafy greens but instead to be the star of the dish. This salad is bursting with nutrients and flavor. The juicy tomatoes and the crunchy radish give it some textural contrast.
Go ahead and thinly slice the shallots and get them in a bowl of ice water and let them sit for 30 minutes. Dry them in between paper towels. Chop the tomatoes in quarters, slice the radishes and finely chop the basil. Cut the avocado in 3/4 inch pieces.
Whisk vinegar, garlic, mayonnaise, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a nonreactive bowl until the mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in 1 1/2 tablespoons extra virgin olive oil.
Gently toss the avocados, 1 tablespoons of the dressing, and 1/4 teaspoon salt in a bowl. Transfer the avocados to a serving platter.
Toss the shallot, tomatoes, radishes, and basil with the remaining dressing. Spoon the tomato mixture over the avocados and sprinkle with ricotta salata or feta. Serve immediately.
- 1 small shallot, sliced thin
- 1 1/2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/4 teaspoon mayonnaise
- Salt and pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 2 avocados, halved, pitted, and cut into 3/4-inch pieces
- 6 ounces cherry tomatoes, quartered
- 1 1/2 radishes, sliced thin
- 1/4 cup chopped fresh basil
- 1 1/2 ounces ricotta salata, shaved thin
- Place shallot in 1 cup of ice water and let stand for 30 minutes. Drain and pat dry with paper towels.
- Whisk the vinegar, garlic, mayonnaise, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a nonreactive bowl until the mixture is well blended and no lumps remain. Whisking constantly, slowly drizzle in oil. (The dressing should appear well blended, glossy, and without pools of oil on the surface.)
- 3. Gently toss avocados, 1 1/2 tablespoons dressing, and 1/4 teaspoon salt in a bowl. Transfer the avocados to a platter.
- 4. Toss the shallot, tomatoes, radishes, and basil with remaining dressing. Spoon tomato mixture over avocados and sprinkle with ricotta salata. Serve salad immediately.
- You can substitute feta for the ricotta salata.
