It’s March! And that usually is characterized by GREEN!
From Facebook posts, it is quite clear people are already enjoying their minty Shamrock shakes! So, when the thought for brownies came about, I wanted to combine chocolate and mint, but in a healthier unison! Avocados anyone?
In many ways, I guess a good ripe avocado is nature’s butter! Or creamy milk substitute (gosh, can’t wait to try an avocado ice cream or froyo!). Since I had a perfectly ripe fruit tempting me to transform it into something even more divine than its natural indulgent self, I figured I would try out an avocado brownie recipe that I saw at http://www.kirantarun.com. So, that’s what I did! Avocados have a lot of the good fat – but they do pack some serious calories if you eat too much. This recipe that serves 8 uses one large avocado, so not bad. The only cholesterol that is in this recipe comes from a single egg used.
Also, I replaced wheat flour with all purpose flour and ground flax. The end result was a very moist, soft, “choco-minty” brownie that prompted calls for seconds! Next time, I would like to add some chopped nuts (pistachios sound good) to add a bit of textural element. All in all, I think you will not be disappointed in this recipe. In fact you will probably have this as your go-to recipe when you run out of mint-chocolate chip ice cream! This is one of those recipes that definitely needs to find a place in the “guilt free indulgence” category!
Minty Avocado Brownie
1 large ripe avocado
1/2 cup minus 2 heaping tablespoons all purpose flour
2 heaping tablespoons ground flax
pinch of salt
1/4 teaspoon baking soda
3 heaping tablespoons Dutch process cocoa
1 egg, very lightly beaten
1 teaspoon instant espresso powder dissolved in 1 tablespoon warm water
1/2 teaspoon mint extract
2 tablespoons chocolate chips, optional
2 tablespoons chopped nuts, optional
1. Preheat oven to 350F.
2. Mash avocado until quite smooth in a medium bowl.
3. To this, add lightly beaten egg, mint extract and espresso mixture.
4. In a separate bowl, mix well the dry ingredients except chocolate chips and nuts.
5. Gently fold in the dry ingredients into the avocado mixture.
6. Stir in chocolate chips and nuts, if used.
7. Scoop batter into a small loaf pan sprayed with nonstick cooking spray. Level with a knife or back of spoon.
8. Bake for about 25 minutes, till center tests done (toothpick test).
9. Cool in refrigerator and cut into eight squares, about 2″ wide.