My friend Kim introduced me to the Dandelion Communitea Cafe, a restaurant that calls itself ” your local, organic, eco-friendly eatery”. While not being too local to me, the rest fits them perfectly. They have the most delicious assortment of vegetarian, vegan, soy free or gluten free foods that I have seen. In addition to the healthful soups and wraps, the have yummy deserts. One of which, is, a vegan brownie. After eating one, I decided that my recipe collection needed this added to it. I already had a pretty good brownie recipe that I could start with. I just needed butter and egg replacements. I already new I could use applesauce to replace the oil and flax seeds to replace the eggs. However, that combo let me with some less than stellar brownies. That will not do, so back to the drawing board. After some reading, I decided to use chia seeds for the eggs and then, with much concern, I went with avocado for the butter replacement. You know what? This brownie rocks! It has a nice cake like texture without being too dense, too fudgy. If you didn’t already know that avocado was in it, you would never guess! This post is picture proof that you won’t end up with green brownies.
You’ll need 2 ripe avocados, whole wheat flour, chia seeds, cocoa powder, vegan chocolate chips, vanilla, sugar, baking soda and powder and some salt.
First, if your chia seeds are not already ground, you’ll have to grind them. I use a coffee grinder that I found at a thrift store. Put 2 tablespoons of chia in the grinder.
Snap the cap on and grind.
Is it necessary to grind the seeds? No, not really. They’ll still gel up, but you’ll just have a little crunch in your brownies. Pour the ground chia in a little dish add 6 tablespoons of water, then mix it up.
Let them sit while you make the batter. They’ll set up into a nice, thick gel.
Preheat your oven to 350º. Get both ripe avocados. Cut them in half, remove the pits and scoop the pulp into your mixer bowl.
Get a fork and smash the heck out of them.
Scrape the pulp off the sides of the bowl and attach the beater to the mixer.
Here’s that sugar that was missing from the ingredient photo. You’ll need 3/4 cup.
Add the sugar, chia eggs and vanilla extract to the avocado in the mixer bowl.
Mix this for about a minute. Then, add in the salt, baking soda and baking powder.
Add in the whole wheat flour and baking cocoa, too.
Mix this until it’s well combined, about a minute.
Fold in the 1/3 cup of vegan chips. (nobody is looking, toss in another handful of chips. shhh, our secret.)
Line a 9 x 9 inch pan with parchment paper and spray with cooking spray.
Spread the brownie batter out evenly in the pan.
Bake at 350º for 30 to 35 minutes. Test the brownie for doneness with a couple of toothpicks. Stick them in and if they come out clean, it’s done. If something gooey is stuck to the pick, test again in a different spot, just to make sure you haven’t hit a melted chocolate chip. Let cool in the pan for 5 minutes, then lift the brownie out, using the parchment paper. Remove the outer paper and set the brownies on a wire rack to cool some more.
Remove the last paper and cool completely.
Remove to a cutting board and cut into 12 pieces. Or, if your a brownie nut, cut it into 9 honking big pieces. Yeah, that’s better. Put a spoon of powdered sugar into a small sieve and tap the sugar over the brownies.
I take a little cocoa powder and sift it over them, too.
See, they’re not green from the avocado. They’re delicious from the avocado. Those little green things are packed with fiber, potassium, folate, magnesium, vitamins K and C. The chia seeds have omega 3’s and 6’s and calcium. Plus, theres all the fiber in the whole wheat flour (use whole wheat flour, please). This, my friends, is a healthy brownie. Yes, I said it – healthy! It’s delicious, too. Make these!
- For the egg replacement:
- 2 Tablespoons ground chia seeds
- 6 Tablespoons water
- For the brownies:
- 2 whole ripe avocados
- ¾ cup natural sugar
- 1 teaspoon vanilla extract
- ⅓ cup baking cocoa
- 1 cup whole wheat flour – I used a soft white.
- ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegan chocolate chips
- Preheat oven to 350 º
- To make the egg replacement – place the 2 tablespoons of ground chia in a small dish. Add 6 tablespoons of water and stir to combine. Let mixture gel for 5 minutes before using.
- Halve the avocados and remove the pit. Spoon the avocado pulp into a medium sized bowl. The work bowl of your mixer is perfect for this. Mash the avocado on the sides of the bowl, using a fork. Scrape the sides down. Add in the sugar, egg replacement and vanilla extract. Mix to combine.
- Next, add in the baking cocoa, whole wheat flour, baking soda, baking powder and salt. Mix at medium speed for 2 minutes or well combined. Some green flecks will be visible. Fold in the vegan chocolate chips.
- Line a 9 inch square baking pan with parchment paper and spray with cooking oil.
- Spoon batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a tester comes out clean and the brownie surface appears dry and not glossy. Test brownie for doneness in several places to ensure that the tester did not go through a melted chip. Let cool in pan for 5 minutes. Using the parchment paper as handles, remove brownie from pan to wire rack and cool completely. Remove parchment paper and cut into 12 regular sized brownies or 9 come to momma sized brownies. Dust with powdered sugar and cocoa before serving, if desired.
Funny thing happened during this photo shoot. I went to go let the cat out and came back to this. It’s not safe to leave these brownies out.