In My Veg Kitchen: Peanut butter avocado brownies

I should know by now that once I post a photo of one of my plant-based dishes, I am asked for the recipe. Such was the case after I posted a few pictures of my brownie experiment this past weekend.

You see earlier in the week I had bought a package of avocados (on sale) that were slightly under ripe. Of course, they all ripened at the same time. So what am I going to do with five ripe avocados? I know avocados are very nutrient-dense and high in good fats. But I am just not into them. I like them but … Avocado toast? Guacamole? Um no thanks.

I can drink only so many avocado smoothies so I decided to give avocado brownies a try. Well worth my very messy kitchen (and a full dishwasher).

(Remember this is my first time making avocado brownies – so I would appreciate any tips.)

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PEANUT BUTTER AVOCADO BROWNIES

WHAT YOU WILL NEED:

1. Food processor
2. Brownie tray
3. Parchment paper (if you don’t want to spray your pan)

INGREDIENTS:

1. Three avocados
2. One cup of coconut flour
3. Splash of vanilla
4. A drizzle of maple syrup
5. One teaspoon of baking powder
6. 1/4 cup of cocoa
7. 1/3 cup of peanut butter (adjust to taste)
8. 1 tablespoon of fake eggs
9. 1/3 cup of carob chips

INSTRUCTIONS:

1. Preheat oven at 400 degrees
2. Line parchment paper to the brownie pan or spray some light oil so the brownies do not stick
3. Blend all ingredients in your food processor
4. Scoop out brownie mixture with a spatula, spread in pan
5. Flatten/smooth with a fork
6. Spread carob nibs over the top
7. Bake for 25 minutes.
8. Cool for 15 minutes. They will harden up this way.

*** The brownies turned out pretty good. You cannot taste the avocado at all. This version isn’t too sweet so if you like sweetness, you can add more maple syrup or even sugar. Next time I would have added more peanut too because the squares were a little too chocolatey.

Recipes notes:

• You can use whatever flour you have in your pantry. I chose coconut flour because I have a shiny new package that I was dying to tear open.
• Most brownie recipes use chocolate chips or melted chocolate to make them fudgey but I didn’t have any on hand so I used what I had left of carob nibs. They don’t melt so they were more decorative than anything.
• Store your brownies in the freezer or in the fridge. If you’re like me you’re excited to share with your coworkers – so no freezing required.