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.
Mississippi Mud Brownies
I was seriously craving chocolate after seeing all the Christmas dessert recipes all over the web and this brownie really delivers on ooey-gooey, nutty, chocolatey yumminess!
These brownies have lots of chocolate! There is a dense, chocolatey, nutty brownie layer on the bottom, on top of that are the marshmallows, and then you top all of that with a layer of chocolate frosting! You really need to try these for yourself!
You’re definitely going to want a glass of milk with these! These are super easy to throw together. You’ll definitely want to share these, well maybe… 🙂 This recipe makes 24 brownies and I don’t think even I can eat that many, and I LOVE brownies!
So don’t make regular ole brownies when you can take your brownies to the next level with these!
- 4 (1-ounce) squares unsweetened chocolate
- 1 cup butter
- 2 cups sugar
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 4 eggs, beaten
- 1 cup chopped pecans
- 3 cups miniature marshmallows
- Fudge Frosting
- 2 (1 ounce) squares unsweetened chocolate
- 1/2 cup evaporated milk
- 1/2 cup butter
- 5 cups sifted powdered sugar
- 1/2 teaspoon vanilla extract
- Combine chocolate and butter in a large saucepan and cook over low heat, stirring until chocloate and butter melt. Remove from heat.
- Combine sugar, flour and salt, add to chocolate mixture.
- Add eggs and chopped pecans; stir until blended.
- Spoon batter into a lightly greased 13 x 9 inch pan.
- Bake at 350 degrees for 25-30 minutes or until a wooden toothpick comes out clean.
- Sprinkle marshmallows over hot brownies.
- Frost with Fudge Frosting.
- Cool and cut into bars.
- Combine chooclate, milk, and butter in a heavy saucepan.
- Cook over low heat, stirring frequently until chocolate and butter melt.
- Remove from heat.
- Transfer to a medium bowl.
- Add powdered sugar and vanilla.
- Beat at low speed with an electric mixer until smooth.
