Protein-Packed Avocado Brownies
When you're looking for something sweet, try this gluten and dairy-free dessert from Megan McWilliams.
- 4 eggs
- 1 cup sugar
- 8 oz semi-sweet chocolate chips
- 1/2 cup cacao powder
- 1/2 tsp good sea salt
- 2 tsp vanilla extract
- 2 ripe avocados, mashed smooth
- 1/2 cup almond meal
Using an electric mixer (or if you want to burn some extra calories to offset these delicious goodies, whisk by hand), whip the eggs and sugar until fluffy.Melt the chocolate chips. I did it directly in my small stainless steel pan over low heat. Just keep stirring. It melts fairly quickly.Go back to your fluffy eggs and sugar mix and start mixing again, slowly adding the melted chocolate.Once all is well combined, put away the electric mixer and start using a wooden spoon to blend in the cacao powder, almond meal, salt and vanilla extract.Preheat oven to 350°F.Mash up the avocados. After mashing by hand, use an electric mixer to get it as smooth as possible. If you have chunks of avocado, they will definitely show up in your brownies.Now fold in the avocados to your thick chocolate mix. You can use the electric mixer again if you want.Pour into an 8x8 baking pan and bake for about 30 minutes. Use a wooden toothpick or chopstick to test the middle. When it comes out clean, you are done!