I’ve found the KEY to the perfect guilt-free, waist-line-friendly, gluten-free, paleo-approved brownie.
I’ve made multiple recipes utilizing the green power-packed superfood, like my favorite “Secret Ingredient” Fudge Brownies, but these bad boys i’m about to bring you are even BETTER!
Plus… these are drizzled with a peanut butter sauce, I mean… you cannot beat that, right?!
Which wont’ be secret anymore… but let’s just continue to call it that, because it makes it a bit more fun!
You know when you buy a bunch of avocados, planning BIG things with them? Then eat one, and a few days go by and you remember that creative recipe you were going to toss them in? you go to grab one and SMOOSH. Avocado is no longer firm but just a little pile in your hand.
When I buy a bunch and then know that I have big plans with them but maybe not for a day or so, I keep ONE out and put the rest in the FREEZER.
Yep, you read that right. I keep it in the shell, and simply lay it in the freezer.
Does it get all weird and the texture change?
Nope! Believe it or not, when you’re ready to utilize it, take it out and set it on a plate for about an hour. And then when ready, cut it as you would and the inside just FALLS out. You don’t even need to peel it out, because the avocado itself combines together, off the shell wall, and when you cut the shell it’s just ready for ya!
Make sure to obviously take core out.
But yep, never fail.. I actually have 3 avocados in my freezer that I got about a month ago! Just awaiting THEIR big plans!
Now don’t go spreading this super top secret to the WORLD, let’s just keep it between you and me. Deal?
Ok let’s get to BAKIN’ shall we?!
Double Chocolate Peanut Butter Brownies
1 tsp vanilla extract
1 tbsp water
72 grams Cacao Baking Chips (or any chocolate chips)
½ cup Cacao Powder
¼ cup Organic Coconut Sugar
1 scoop Chocolate Slap Nutrition Protein Powder (use code TAYLOR for 10% off)
½ tsp Baking Soda
pinch Himalayan Salt (or any salt)
2 tbsp PB2
1 tbsp water
Preheat oven to 355 Degrees F.
Step 1: In a food processor blend your avocado, eggs, vanilla extract and water.
Get out a spatula and keep pushing down the sides as needed to blend it all thoroughly.
Step 2: In a glass bowl, melt your chocolate chips in 30 second increments in the microwave until creamy. Or do it over a double-broiler (placing glass bowl over a pan of boiling water and stir chips in the glass bowl) then add that into your avocado mix.
Blend thoroughly, and lick to make sure it tastes delicious.. of course..
Step 3: Scrape out your mixture from the food processor into a mixing bowl, and then add in your protein powder and cacao powder, baking soda and salt.
Followed by the coconut sugar
Did I really need 4 photos of coconut sugar? No, but how fun does that play-by-play look?!
And begin to stir with your spatula to get the sides down
and everything blended well.
Step 4: whip out your brownie pan, spray with coconut flour spray and pour in the batter.
Step 5: lick the spoon. And the bowl. It’s the most important step of them all!
Pop in the oven for 20-25 minutes.
While that’s in the oven, mix your icing: combining PB2 and water in a glass bowl and mixing with a spatula – stick the fridge while brownies bake.
Once brownies are done, allow to cool about 15 minutes before drizzling that PB goodness all over.. then DIG IN!
I warn you… these babies are dangerously delicious and you MAY need to make a double-batch next time.
Want to make it later? Don’t forget to pin it to save the recipe.
Just a forewarning!