Avocado Peanut Butter Brownies (Vegan)

Avocado Peanut Butter Brownies (Vegan)

10
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"These brownies are fudgy and don't have to bake long because the first step is to cook the chocolate peanut-butter mixture on the stove like candy. Avocado is substituted for butter to make a smooth rich baked good without the butterfat."

Ingredients

1 h 45 m servings 304 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
  3. Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.
  4. Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
  5. Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.

Footnotes

  • Cook's Note:
  • Not all chocolate chips are vegan but you don't have to buy special vegan chips. Just check the ingredients. For example, the Ghirardelli 60% dark chocolate chips are not vegan but the Ghirardelli semi-sweet chocolate chips are. Cocoa butter is OK. Milk fat is not.

Reviews

10
  1. 11 Ratings

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Most helpful

First of all, I did not make this recipe because it was vegan, I made it because it is a Myplate sponsored recipe. After reading the reviews, I decided to leave the oil out entirely. The recipe ...

Most helpful critical

As written, this recipe is OFF. I should know, made this recipe 3x. I know most would have stopped at once. But I really wanted this recipe to work & after the third time, it finally did. As wri...

As written, this recipe is OFF. I should know, made this recipe 3x. I know most would have stopped at once. But I really wanted this recipe to work & after the third time, it finally did. As wri...

First of all, I did not make this recipe because it was vegan, I made it because it is a Myplate sponsored recipe. After reading the reviews, I decided to leave the oil out entirely. The recipe ...

I'm not vegan, but wondering why white sugar is included in this recipe? I'm pretty sure that is not an acceptable form of sweetener for vegans, due to the charcoal used in the manufacturing. I...

This recipe was absolutely AMAZING. As other reviewers suggested, I nixed the oil completely. I also only used 1 cup of brown sugar and no salt ("healthy" brownies) and I used almond milk instea...

These were OK the day that they were made but seemed really greasy and crumbly. However, they were incredible after refrigeration. Great flavor and texture after being in the fridge. Really rich...

awyumsome!I am dabbling to exchange somO the sugar , I'm gonna try some honey next ..

Since the first review I wrote has mysteriously disappeared, I will try again. As written this recipe is just this side of indelible. If the avocado is to replace butter then why add oil? As I...

This recipe is wonderful!!! I have made it so many times I can almost make it without the recipe! My grandparents and one of my cousins are vegan and they just love them! I half the oil and then...

I baked for the 20 minutes the recipe called for. It was oily. Baked it nearly 30 minutes more in 10 min. increments. Still oily each time. falling apart like sand.