Decadent brownies! Yikes, I wasn’t really planning on preparing something so indulgent, but I had to prepare them for school and so I did! And OK I confess, I did have a piece (and I promise, it was just one piece) and it was DIVINE!
These brownies are so rich and satisfying that you only need to indulge in one to satisfy your craving for something sweet to round off your meal. The recipe is adapted from the original posted on http://www.bonapetit.com. My version uses less sugar, bit of ground flax, bit of instant espresso, 1/4 cup mini semi sweet chocolate chips and mint extract.
If you don’t like your brownies too sweet, feel free to reduce the sugar to 3/4 cup. I found 1 cup sugar to be a bit too sweet for my liking, so I will definitely be cutting it down next time around! Also, if you are watching calories, bonapetit.com says these are 110 calories per piece (16 pieces total). I baked mine in a 9″X9″ metal pan and cut them into 20 pieces. So even though I added just 1/4 cup mini chocolate chips, these brownies cut into 20 pieces should be a 100-calorie dessert. Just guessing!
Decadent Minty Brownies
1 stick unsalted butter, melted
1 cup granulated sugar
3/4 cup Dutch process cocoa powder
1 level tablespoon instant espresso
1/2 – 1 tsp mint extract
1/2 tsp salt
1/2 tsp baking powder (you can omit this if you are using regular cocoa powder)
1 heaping tablespoon ground flax
1/3 cup all purpose flour
1. Preheat oven to 350F (325F if you are using glass pan)
2. Prepare the baking pan by spraying it lightly with nonstick cooking spray
3. Combine sugar, cocoa, espresso and salt in a medium bowl.
4. Add melted butter to the above and stir well to combine.
5. Add eggs one at a time and whisk to incorporate well. Follow with mint extract.
6. Combine flour, ground flax and baking powder.
7. Stir the flour mixture gently into the cocoa mixture.
8. Stir in mini chocolate chips.
9. Pour batter into the prepared pan and bake for 25-30 minutes until the edges are well set and middle tests done.
10. Let cool and cut into 16-20 pieces.
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.