Screen shot from Delish.com |
I found this recipe on Delish.com:
INGREDIENTS
4
large eggs
2
ripe avocados
1/2 c.
(1 stick) butter, melted
6 tbsp.
unsweetened peanut butter
2 tsp.
baking soda
2/3 c.
coconut sugar (or 18 packets Stevia)
2/3 c.
unsweetened cocoa powder
2 tsp.
pure vanilla extract
1/2 tsp.
kosher salt
Flaky sea salt (optional)
DIRECTIONS
- Preheat oven to 350° F and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients except flaky sea salt and blend until smooth.
- Transfer batter to prepared baking pan and smooth top with a spatula. Top with flaky sea salt, if using.
- Bake until brownies are soft but not at all wet to the touch, 20 to 25 minutes. Let cool 25 to 30 minutes before slicing and serving.
As usual, I didn't follow the recipe exactly. I didn't have coconut sugar or Stevia, but Splenda was on sale at Safeway, so I bought that. And while I did use some unsweetened peanut butter (I recommend Trader Joe's), I didn't have enough, so I did use some sweetened peanut butter, too. I also bought tiny avocados, so I used three instead of just two.
I will admit that the texture of these brownies was very good. They were spongy and soft, almost more like a cake than a dense brownie. But that's about the only thing that was good about this dessert. These brownies don't taste like anything. It's not like they taste like a weird mix of peanut butter and avocado and egg flavors: they just don't have any taste at all. I could see how they work for a diet: they are healthy, and because they don't taste delicious, you won't be tempted to have more than one. If I were to make these again (which I probably won't), I would try using peppermint extract instead of vanilla, just to give these brownies a flavor of some sort.
If you ask me, if eating desserts like this is what it's like to be on the keto diet, I don't want any of it!
No comments:
Post a Comment