Tag: Brownies

Avocado Brownies

Avocado Brownies

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Avocado Brownies, YUM!  This fruit is all the rage.  And why not, avocados are filled with healthy fat, are high in fiber and taste delicious.  But putting them into brownies seems like a stretch for most people.  In fact using them in any recipe beyond guacamole seems outrageous to some.

As a food scientist and pastry chef, it always amazes me that people are so surprised when a food is used as an ingredient in an “unusual” way.  There really isn’t anything unusual in the make up of an avocado except that we think of it as a vegetable not a source of fat.  Truly when baking with avocados you have the best of both worlds – you get a high quality fat wrapped up in a nice package that also includes fiber which can help with bulk in your recipe!

The other thing that is interesting about using avocados in recipes is that you have to be somewhat careful of it’s green taste.  Often this is masked by using chocolate as it pairs well with the green flavor of the avocado.  Additionally, cinnamon can also be helpful.

This recipe has it all!  The rich taste of chocolate with healthy fats and plenty of fiber to keep you satisfied and those pesky sugar cravings at bay.

Avocado Brownies
 
Author: 
Nutrition Information
  • Serves: 16 Squares
  • Serving size: 1
  • Calories: 73
  • Fat: 6.5g
  • Carbohydrates: 13.4g
  • Fiber: 11.5g
  • Protein: 1.8g
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Ingredients
  • ⅔ cup ripe avocado (140g or 1 large, not brown)
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • ½ cup erythritol
  • 1 pinch pure powdered stevia
  • 1 tsp vanilla
  • 1 tbsp chia seed, powdered in a blender
  • 2 tbsp unsweetened coconut milk
  • ½ cup cocoa powder
  • 1 tsp cinnamon
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ cup sugar-free chocolate chips
Instructions
  1. Preheat oven to 350°F and prepare a 9x9-inch square pan with aluminum foil sprayed with oil. Set aside.
  2. In a medium bowl mash the avocado and then whisk together with the egg, coconut oil, erythritol, stevia and vanilla until smooth. Set aside.
  3. In a small bowl combine the powdered chia seed and coconut milk. Allow to sit for a few minutes until thick then stir into avocado mixture.
  4. Add the cocoa powder, cinnamon, baking powder and salt blending until smooth. Then stir in the chocolate chips.
  5. Pour into prepared pan and bake for 16-18 minutes until puffed and set in the center. Remove from oven and allow to fully cool in the pan before cutting into 16 squares. Keep in an airtight container on the counter for up to 3 days or refrigerate for up to 1 week or freeze for up to 2 months.
Notes
Net Carbs : 1.9g
sugarOH: 9.5g
 

Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

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Raspberry Cheesecake Brownies
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 304
  • Fat: 25.2g
  • Carbohydrates: 21.2g
  • Fiber: 18.3g
  • Protein: 5.8g
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Ingredients
Cream Cheese Batter
  • 12 oz cream cheese, softened
  • 3 tbsp erythritol
  • 2 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 large egg
  • 1 ½ tsp vanilla
  • ¾ tsp almond extract
  • 1 cup raspberries

Chocolate Batter
  • 8 oz sugar-free chocolate, chopped
  • ½ cup unsalted butter
  • 1 tsp vanilla
  • Pinch of salt
  • 3 large eggs
  • 2 tbsp xylitol
  • 1 pinch pure stevia
  • 1 tsp unsweetened cocoa powder for dusting
Instructions
  1. Preheat oven to 300°F. Grease a 9x9-inch square pan and cover the bottom and sides with a single piece of aluminum foil. Spray with oil and set aside.
  2. In a small bowl, with an electric mixer and paddle attachment, blend together the softened cream cheese, erythritol, xylitol, and stevia smooth. Add egg, vanilla and almond extract until fully incorporated. Place ⅓ of the cream cheese mixture into another bowl and add the raspberries, blending until combined. Set both bowls aside.
  3. Melt the chocolate and butter in a microwave safe bowl for 30 second intervals, stirring in between until melted, do not overheat. Blend butter and chocolate until butter is fully incorporated, add vanilla and salt; blend then set aside.
  4. In a medium bowl, with an electric mixer and whip attachment, whip the eggs, xylitol and stevia until pale yellow and thick; about 3 minutes. Add the melted chocolate mixture and blend 30 seconds until fully incorporated into a thick brownie batter.
  5. Pour two thirds of the brownie batter into the pan, smoothing it out to cover the bottom of the pan in an even layer. Take spoonfuls of each cream cheese mixture and alternate them over the layer of brownie batter in the pan with spoonfuls of the remaining brownie batter. Use a knife to gently swirl the batters together then rap the pan on the counter to remove any air bubbles and settle the batter.
  6. Bake for 45 minutes or until set in the center. Cool on a rack in the pan for at least 1 hour up to 1 ½ hours. Once cooled, carefully removed the sides, invert onto a plate, dust the bottom with 1 tsp of cocoa powder to prevent sticking and invert again onto a serving plate. Enjoy immediately or place in the refrigerator for up to 4 days tightly wrapped – bring to room temperature before serving. It may also be frozen, tightly wrapped, for up to 1 month. Bring to room temperature before serving. Cut into twelve 1 ½ x 1 ½ inch brownies.
Notes
Net Carbs: 2.8g
SugarOH: 16.3g