Guilt Free Turtle BrowniesAngie McGowan
You’ll never guess what I added to these brownies to make them more figure friendly and healthy. Applesauce? No way. Zucchini? nope. What was that? Of course not! It’s avocado. I removed the butter and added one large, over-ripe hass avocado as the fat in these brownies. It doesn’t make them taste funny, or like guacamole either. Just ask my 3 year old, they are good. It makes them even more dense and chewy than before. And as compared to butter it saves over 100 calories per serving, and 13 grams of fat. And if that wasn’t enough good news to convert you, remember avocado fat is the healthy vegetarian monounsaturated fat, as compared to the saturated animal fat in butter. I baked them in a 9 x 13 dish, so they are a nice flat brownie. Then I topped them with lots of roasted walnuts, and instead of unwrapping a gazillion caramels, I used jarred pre-made caramel sauce. It tastes the same, and is so much easier. Add a big scoop of frozen yogurt, and you’ve got one decadent (almost guilt-free) dessert.
Guilt Free Turtle Brownies
1 large hass avocado, mashed until creamy
1 cup cocoa powder
3/4 cup AP flour
1 cup white sugar
1 cup brown sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 1/2 cups roasted walnuts
1 cup caramel sauce (ice cream topping)
1. Preheat oven to 325 degrees. Mash up avocado until very creamy and smooth with a potato masher. Add eggs and whisk until well combined. Add vanilla extract, sugars and salt, mix well. Add cocoa powder and flour, mix well. Pour into a 9 x 13 baking dish and bake at 325 degrees for 40 – 45 minutes, or until brownies pass toothpick test.
2. Roast walnuts at 300 degrees for about 10 minutes, or until fragant. Spread nuts over brownies and top with caramel sauce.