Healthy Whole Wheat Avocado Brownie Bites! (No Butter & Low Sugar)
I was on the hunt for chocolate this afternoon! I will be posting a lot of healthier recipes coming up. Over the holiday break, I found myself diving into all the unhealthy foods (Pie, fudge, peanut brittle, frosted cookies, truffles etc.) and now it’s time to get back on track with clean eating.
Creating healthier versions to my favorite foods helps me stay on track. It’s like having your cake and eating it too. It’s super fun to get creative in the kitchen, too!
Today, I chose to make healthy brownies! I took one of my mom’s recipes and transformed all the ingredients. I substituted the butter with yogurt and avocado; I took out the salt, replaced the sugar with Stevia and agave, added extra unsweetened cocoa powder instead of chocolate bark, and used whole wheat flour instead of white.
The brownies turned out awesome! They didn’t taste light, either. They were super rich, chocolaty, and fudge-y. I told Jeremy to try one before I told him what it was made of and he LOVED them! He was excited to find out they were healthy.
Oh, and you can’t taste ANY of the avocado! They are very close to tasting like the boxed dark chocolate brownies!
* 1 Medium Avocado, 3 Medium Eggs, 1 Cup Whole Wheat Flour, ½ Cup Unsweetened Cocoa Powder, 1/3 Cup Hot Water, 1 Tbsp Vanilla Bean Paste or Vanilla Extract, 6 OZ Vanilla Yogurt, 5 Packets Stevia, 3 Tbsp Dark Chocolate Chips, 3 Tbsp Honey or Agave.
Preheat the oven to 350 Degrees
Add the egg, avocado, and yogurt to a mixing bowl and mix on high until combined.
Mix in the vanilla and Stevia.
Add the water to the cocoa powder and mix. The consistency should be like icing. If it’s too thick, add water by the tbsp.
Mix the chocolate into the yogurt, eggs, and avocados.
Mix well. If you do not have an electric mixer, you can use a food processor or a blender.
Add the flour to the mixing bowl.
Adding the agave is 100% optional. You could also use honey. I like things to be sweet, so I added about three tablespoons to the batter.
Grease a baking dish and add batter to it. Spread the batter out evenly.
I used a 5 in X 10 in pan. You can use a larger one and make the brownies thicker if you’d like.
Topping the brownies with dark chocolate chips is a definite must! It reminds me of the fudge brownies that get frosted with more fudge.
Sprinkle the dark chocolate chips on top.
Bake in the oven for 25-30 minutes!
Use the toothpick method to check if they are done! They should be nice and firm.
Let them cool for about 30 minutes in the refrigerator before cutting into them. You will want to keep these in the refrigerator. The cold air gives the brownies a fudgy texture and brings out the chocolate flavors!
Cut the pan into 48 mini bites or 12 large brownies!
Serving Size: 4 brownie bites:
For 4 brownie bites: 106 Calories, 16 g Carbs, 5 g Fat, 4 g Protein, 4 g Fiber, 5 g Sugar
Nutrition for 1 brownie bite: 27 Calories, 4 g Carbs, 1 g Fat, 1 g Protein, 1 g Fiber, 1 g Sugar.