These brownies are fudgy and don’t have to bake long because the first step is to cook the chocolate peanut-butter mixture on the stove like candy. Avocado is substituted for butter to make a smooth rich baked good without the butterfat.
Original recipe makes 20 servings
Ingredients
1 cup natural creamy peanut butter
1 (12 ounce) bag chocolate chips
1 1/2 cups white sugar
1 avocado, peeled and pitted
1/2 cup soy milk
1/2 cup canola oil
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon salt
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PREP
15 mins
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COOK
30 mins
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READY IN
1 hr 45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
- Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.
- Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.
Nutrition
Calories: 304 kcal
Carbohydrates: 33.8 g
Cholesterol: 0 mg
Fat: 18.8 g
Fiber: 3.2 g
Protein: 5.2 g
Sodium: 206 mg
