Skip to main content

Avocado Chocolate Brownies ~ 鳄梨巧克力布朗尼


These fudgy and gooey brownie squares are not only pretty to look at with swirls of peanut butter but they are delicious as well.  This is a healthy brownie recipe as I've replaced butter with avocado and used wholemeal flour instead.








Avocado Chocolate Brownies  ~   鳄梨巧克力布朗尼
Ingredients

  • 2 medium size ripe avocados, cubed
  • 2 eggs
  • 150 ml honey
  • 75 gm wholemeal flour
  • 30 gm cocoa powder
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 Tbsp peanut butter
Method
  1. In a blender or food processor, combine avocado, eggs, honey and vanilla till smooth.
  2. Whisk wholemeal flour with baking powder and cocoa powder.
  3. Fold the dry ingredients into the wet ingredients until a batter forms.  Pour the the batter into a parchment lined 8 x 8 inch baking pan.  
  4. Soften the peanut butter in the microwave for a few seconds, then drop dollops on the batter and swirl.
  5. Bake in a preheated oven @ 180 deg.C for 20 to 30 mins.
  6. Press the top and if it bounces back when you gently touch it with your finger, then it is set.  Also test with a skewer till it comes out clean.
  7. Remove from oven and let cool before slicing up to serve.

Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe