(Avocado) Brownies

It feels a little unAmerican to say anything other than I want to be Gabby Douglas right now. Except maybe I want to be Gabby Douglas’ best friend. In addition to being ridiculously nice, I’m basically willing to bet she would kick my butt into productive mode. Which I’ve been…exactly out of these days.

In my world this looks like a bathroom that still needs to be cleaned. I sort of maintain that if the US soccer game hadn’t gone into overtime this afternoon this wouldn’t still be at the top of my to-do list.

There’s more…but actually acknowledging everything but maybe the pedicure feels a little ridiculous. And pressing.

The good news is, there was time in my otherwise lazy days for brownies. (I know…there’s actually always time for chocolate in this life.)

And, rather than butter as the standard fat in these brownies, I’ve skipped over it for avocado. The end result is a fudgier, healthier brownie. Where else can you get a trade-off like this one?

This is reason number sixty five I’m obsessed with avocado this summer. And chocolate. And the Olympics.

But not my chore list. I think you get this.

(Avocado) Brownies

2 medium avocados, smashed
2 squares unsweetened baker’s chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Peel, pit and smash avocados and set aside. Melt chocolate (in the microwave is fine) and add to avocado. Add sugar, eggs and vanilla and beat until smooth. Fold in flour, baking powder and salt. When combined, spread into a greased 9×9″ baking pan. Bake in a preheated 350° oven for 30-32 minutes. Let cool before topping with powdered sugar.