Extra Fudgy Healthy Brownies

I’ve been having a little bit of writer’s block the past few weeks, and it still isn’t fully healed.

So, instead of telling you all what I’ve been up to lately, I’m just going to show you pictures and hope you can forgive me.

Also, here’s an extremely fudgy and weird brownie recipe I whipped up.  I saw a “red velvet brownie” recipe made with beans and I just went all out and added avocados.  I guess if you weren’t made about the writer’s block, this recipe might make you mad.  But don’t let it.. I promise it tastes a million times better than it sounds.  The lack of flour and replacement of beans and avocados makes these brownies so fudgy it’s ridiculous.

 

He loves Blue Moon.

 

Crafts.

New toy.

Yummy eats.

Her 21st birthday.

Extra Fudgy Healthy Brownies
Adapted from: Munchin’ with Munchkin 

Ingredients:

• 1 cup red kidney beans
• ½ cup avocado
• ½ cup cocoa powder
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¾ tsp baking powder
• 1/8 tsp baking soda
• 1/4 cup applesauce
• 1/8 tsp salt
• 1 cup brown sugar
• 2 eggs
• ¼ cup chocolate chips

Directions:

1. Preheat oven to 350.
2. Spray an 8×8 inch pan with cooking spray. Set aside.
3. In a food processor, puree kidney beans and avocado. Transfer to a large bowl.
4. Add remaining ingredients and mix by hand until smooth and fully combined.
5. Fold batter into the greased pan.
6. Bake for 35-40 minutes, turning the pan halfway through.
7. When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
8. Let cool completely.
9. Cut and enjoy.

Chocolate Almond Brownie Balls

Hang in there guys, finals week is over on Thursday for me, then I’ll be posting all the time.

Until then, enjoy some yummy brownie balls… they won’t disappoint you.

Chocolate Almond Brownie Balls

Brownies:

• 4 (1 ounce) squares unsweetened chocolate
• 3/4 cup butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour

Frosting:

• 1/4 cup butter, softened (you can use margarine but the flavor will not be the same)
• 1 1/3 cups confectioners’ sugar , sifted
• 1/8 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
• 1/8 cup unsweetened cocoa powder , sifted
• 1/2 tsp almond extract

Chocolate coating:

• 2 cups semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Microwave chocolate and butter or margarine in large bowl at high for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour.
4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).
5. Let the brownies cool.
6. Mix all frosting ingredients, and crumble cooled brownies into the mix.
7. Form into balls and freeze for 20 minutes.
8. Microwave heavy cream for 1 minute.  Put in chocolate chips and let sit for 1 minute.  Stir until smooth.
9. Dip brownie balls into chocolate, let sit.
10. Eat!