During the week leading up to Cinco de Mayo I get overly excited and started stocking up on avocados. The problem is when I cook I forget to move them AWAY from the stove so they start to brown quickly.
I refuse to throw away food so I made pudding which you can locate HERE and thought if I added a few more ingredients these can be brownies. SO that is how they got their name pudding brownies!
I say use 1 1/2 avocado….that is because I snacked on a 1/4 while making these! I used honey because it was the only thing I had, you totally can use maple syrup or agave in place.
Avocados are a great source of natural oils for your integumentary system (hair, skin and nails) and also a product that is tasteless when other ingredients are added. One way to eat natural, whole foods!
Check out the recipe, add a dash of cinnamon for hot chocolate brownies! Yum! Pin it if you like it by thee “P” on the top left hand corner of the photo!
Pudding Brownies
Ingredients
- 1 1/2 large avocado
- 2 large eggs
- 3 tablespoons butter, softened or oil
- 1/3 cup dark brown sugar*
- 1/4 cup honey**
- 1/2 heaping cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 teaspoon espresso powder
- 1 teaspoon baking powder
- Splash pure vanilla extract (optional)
- 1/4 cup bitter sweet chocolate, chopped
- Sea salt for sprinkling
Directions
- Pre-heat oven to 350 degrees F. Line 8×8 baking pan with parchment paper.
- In a food processor, process avocado, eggs, butter, sugar, and honey together until smooth.
- Add cocoa powder, almond flour, espresso powder, and vanilla. Process until combined.
- Spread mixture into one even layer into baking pan. Sprinkle chocolate over the top.
- Bake 28 minutes, remove and let cool for 10 minutes in pan.
- Lift the sides of the parchment to carefully remove brownies.
- Let cool another 20-25 minutes. Sprinkle over a dash of salt.
- Slice and enjoy. Store in air tight container in refrigerator.
*Substitute coconut sugar for dark brown sugar
**Maple syrup can be substituted in place of honey
