My weakness for brownies is not quite known to many. I love this sense of being discreet, like an affair that's quite so sincere. It first began years ago, when I joined the corporate industry to begin my career and I lived by myself for those couple of years. During those days, many weekends were spent hanging out at Corner House ice cream parlors in the heart of South Bangalore. Among the wide variety of ice creams in all permutations and combinations they had on menu or the life sized colorful posters of sugar-cherry topped neat ice cream scoops that adorned their walls, Brownie Fudge Sundaes it mostly was. It won my heart like none other could. I would go there nearly every weekend till I had had enough of it to overcome my cravings. At times I got them packed in disposable containers and took them back home. On most occasions, I would sit by the glass window and let the world pass by unnoticed as I indulged slowly scooping out the layers of nuts, chocolate fudge and vanilla ice cream that sat over the fudge soaked warm brownies. As the cold ice cream melted over the warm brownies and hot chocolate sauce, it created a pool of molten sweet puddle, soaking the brownie in it and making every bite of it gratifying and soothing to the fourth sense. It's what I call chocolate nirvana, bringing joy that makes life worth every bit.
I revive those days, much in reverence of being ignorant about what it meant to count calories or care for the waistline. More so because I cooked and ate mostly at home, so this was a sweet deal I sought comfort in for the week long slog at work and to beat the boredom of cooking and eating at home.
The harsher side is that brownies have never known to be healthy. You and I know that a good brownie needs a great deal of butter, ton of delicious sweet dark chocolate and a couple of eggs in varying degrees, depending upon how fudgy or cake-like you love your brownie to be. In sum, its pretty calorie laden that makes it so sinfully decadent.
It may sound like I am deceiving you a bit here, trying to sell you my brownies by calling them waistline-conscious, healthy and diet-friendly; yet with all the same decadence as what the classic brownies are. Believe me they are incredibly good!
If you have excess avocados lying around like I had in plenty, you've got to make these. Let loose your fears and whip together all good ingredients to make these brownies. What makes them different is that there is absolutely no butter used in them. They are nearly fat free with the avocados lending all buttery sheen and fat. And I promise, you don't entirely taste the avocados, unless you have a strong nose and taste buds that poke through it sensitively.
Although I chose to go with all purpose flour in this recipe, quite so in fear of not turning this into an inedible disastrous recipe, I feel certain that wheat flour or a combination of wheat and all purpose flour should easily substitute with no compromise to taste.
This recipe comes as a blessing for not just being healthy, but they make a great base in recipes that call for chocolate cakes and brownies. I made some brownie ice cream with these and that brushed off some guilt of being calorie conscious. They are great crumbled in trifles too, pairing beautifully in a good amount of fruity elixir. And ofcourse, if you've made these, then do not certainly forget to make some delicious Brownie Fudge Sundaes to share with your friends over a dinner party.
I revive those days, much in reverence of being ignorant about what it meant to count calories or care for the waistline. More so because I cooked and ate mostly at home, so this was a sweet deal I sought comfort in for the week long slog at work and to beat the boredom of cooking and eating at home.
The harsher side is that brownies have never known to be healthy. You and I know that a good brownie needs a great deal of butter, ton of delicious sweet dark chocolate and a couple of eggs in varying degrees, depending upon how fudgy or cake-like you love your brownie to be. In sum, its pretty calorie laden that makes it so sinfully decadent.
It may sound like I am deceiving you a bit here, trying to sell you my brownies by calling them waistline-conscious, healthy and diet-friendly; yet with all the same decadence as what the classic brownies are. Believe me they are incredibly good!
If you have excess avocados lying around like I had in plenty, you've got to make these. Let loose your fears and whip together all good ingredients to make these brownies. What makes them different is that there is absolutely no butter used in them. They are nearly fat free with the avocados lending all buttery sheen and fat. And I promise, you don't entirely taste the avocados, unless you have a strong nose and taste buds that poke through it sensitively.
Although I chose to go with all purpose flour in this recipe, quite so in fear of not turning this into an inedible disastrous recipe, I feel certain that wheat flour or a combination of wheat and all purpose flour should easily substitute with no compromise to taste.
This recipe comes as a blessing for not just being healthy, but they make a great base in recipes that call for chocolate cakes and brownies. I made some brownie ice cream with these and that brushed off some guilt of being calorie conscious. They are great crumbled in trifles too, pairing beautifully in a good amount of fruity elixir. And ofcourse, if you've made these, then do not certainly forget to make some delicious Brownie Fudge Sundaes to share with your friends over a dinner party.
"Healthy" Avocado Brownies
Inspired from here
INGREDIENTS
1/2 cup mashed avocado (about 1 medium avocado)
4 oz chocolate, chopped & melted (I used 1 bar of Hershey's dark chocolate)
3/4 cup organic raw cane sugar
2 large eggs
1 tbsp. pure maple syrup
1/2 cup unbleached all purpose flour
2 tbsp. cacao powder
1/2 tsp. sea salt
1/4 tsp. baking soda
1/4 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit. Grease and line an 8x8 baking dish (either square or round) with parchment paper. Chop and melt the dark chocolate in a microwave for 30 seconds or on a double boiler till its just melted. In a food processor, whip up all the ingredients except the flour, baking soda and walnuts till they are homogeneous. Sift the flour and baking soda into a food processor bowl and pulse until well combined. The resulting batter will be very thick. Pour this batter into the prepared baking dish and level it with the back of a knife. Bake for 30-40 minutes, or till a skewer inserted in the center comes out nearly clean. Let it rest in baking dish for 5 minutes and cool further on a cooling rack.
Very Yummy And Healthy Indeed. Bookmarked to try as soon as I grab an avocado
ReplyDeleteThanks Soma! I hope you try and let me know how you like it.
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