Say it ain’t so…Brownies that are healthy? This is NOT something I would joke about. Who doesn’t love a decadent brownie full of chocolaty goodness? This one has all the right things and still tastes like the sugar laden, buttery goodies you remember growing up.
Trivia: Brownies were first invented by a chef in Chicago (Illinois), in the 19th century!
A chef at Chicago’s Palmer House Hotel created the confection after Bertha Palmer requested a dessert for ladies attending the fair; it should be, she said, smaller than a piece of cake, though still retaining cake-like characteristics and easily eaten from boxed lunches. These first brownies featured an apricot glaze and walnuts, and they are still being made at the hotel according to the original recipe
The earliest published recipes for a brownie like those of today appeared in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 p. 34) and the 1906 edition of The Boston Cooking School Cook Book by Fannie Merritt Farmer. These recipes produced a relatively mild and cake-like brownie. The name “brownie” first appeared in the 1896 version of the cookbook, but this was in reference to molasses cakes baked individually in tin molds, not true brownies.
- 1/4 Cup or 1 Small Avocado Halved Shelled, Seeded and Pureed
- 1/4 Cup Extra Virgin Olive Oil
- 3/4 Cup Water
- 1 Cup Flour White or Gluten Free Blend
- 1/2 Cup Cocoa Powder
- 1/4 Cup Palm Sugar
- 1/4 Cup Maple Syrup
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 2 Tsp Lemon Juice
- 3 Oz Dark Chocolate Chopped or Chips
- Preheat oven to 375f. In a large bowl mix together with spatula pureed avocado, lemon juice, maple syrup and olive oil. To a sifter add flour, baking soda, salt & sugar. Sift dry ingredients into avocado mixture. Once incorporated add water mix well. Add chocolate chopped or chips stir into batter. Grease and flour 9 x 9 square pan. Pour batter into pan spread with spatula. Bake for 20 minutes if you like a chewy brownie or another 5 to 7 minutes for a more cake-like texture. Cut into small squares in pan while warm (you get an nice smooth cuand allow to cool to room temperature.
FOOTNOTE: You may use all organic ingredients, as I do, or whatever you have on hand. If using Agave Syrup or Liquid Stevia, add to the avocado mixture in the beginning. If using Stevia Powder add to dry ingredients.
Please make note: when substituting Stevia or Agave follow the directions on package or online as they are not 1:1 ratio to sugar!