Chocolate Pecan Avocado Brownies (Get Cooking)
Servings and Ingredients
|5 tbsp.||Hy-Vee unsalted butter|
|1 ¼ c.||Hy-Vee sugar|
|¾ c.||plus 2 tbsp Hy-Vee unsweetened cocoa powder|
|¼ tsp.||Hy-Vee salt|
|½ tsp.||Hy-Vee pure vanilla extract|
|1||ripe avocado, peeled, pitted and mashed|
|2||Hy-Vee large eggs|
|½ c.||Hy-Vee all-purpose flour|
|⅔ c.||Hy-Vee dark chocolate chips|
|⅓ c.||Hy-Vee pecan pieces|
- Position a rack in the lower third of the oven and preheat oven to 325 degrees. Grease an 8-inch-square glass baking dish with cooking spray; set aside.
- In a large saucepan over medium heat, melt butter; remove from heat and add sugar, cocoa and salt. It should look fairly gritty at this point. Stir in vanilla and mashed avocado. Vigorously stir in eggs one at a time. When the batter looks thick, shiny and well blended, add the flour and stir until you cannot see it any longer. Beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in chocolate chips and nuts. Spread evenly into prepared pan.
- Bake 20 to 25 minutes or until a toothpick inserted into the center emerges slightly moist with batter. Cool completely on a rack.
- Transfer brownies to a cutting board. Cut into squares.
210 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 35mg
- Sodium: 50mg
- Total Carbohydrates: 29g
- Protein: 3g
Vitamin A 4%
Vitamin C 2%
Chef Andrew from Ankeny #1, KCCI-TV recipe, January 15, 2016, adapted from www.shape.com.