“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.” - by aboutfish
Ingredients
Adjust Servings
Original recipe yields 20 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- 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.
- Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.
- 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.
- Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.
Nutrition
Amount Per Serving (20 total)
- Calories
- 304 cal
- 15%
- Fat
- 18.8 g
- 29%
- Carbs
- 33.8 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (5)
Rate This Recipe
"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 written, ..." See morethe recipe, is gritty, oily & a flop. BUT the flavor is there & that's why I took such an interest in perfecting this recipe. When making the recipe the 1st time, a huge issue, don't let the recipe start bubbling, the sugar does not break down or melt in with the chocolate and peanut butter, like you think it would. And if you let the mixture bubbly, you will get an aroma of burnt peanuts. Not a good thing. And I was on that pot like a hawk. Even the 2nd time around, same thing. The other thing is that there was soo much oil at even 1/2 cup with the amount of sugar, the oil never retain & oozed to the point that it was frying the sugar as it was baking in the pan & causing the gritty-ness that you could feel, taste and see. Both 1st two batches, glopped, couldn't be cut into squares, even completely cooled due to the excess of oil. When making the 3rd batch by cutting the oil to 1/4 cup, became a batch of brownies. It still had a slight oily residue left but no where near the 1st two batches. I can tell you, the oil might be even lowered to 2-3 TBSPs but as for modifying this recipe to make it work..lower the oil or you won't have a successful batch to enjoy. The 3rd batch was awesome! Glad I was persistant and got to enjoy a batch! As is 0 stars, as modified 5 star."
SIGNOUTLOUD
"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 use v..." See moreegan recipes to specifically avoid white sugar, but found it here. Please correct me if I'm wrong! :)"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
