Nothing works better to wake me up than a pot of earl grey, a little bit of Fresh Air, and a few sets of Poker Face on the ol’ ukulele.
Hey, Lady Gaga is brilliant. Don’t deny it.
I’ve recently come to terms with my pop music guilty pleasure. I’ve also come to terms with my accident-proneness. When I open a can of tuna, I will cut my finger. When I walk into a room, I will bump into the door frame. When I drink wine, I will break the glass. When I wear white pants, I will make spaghetti.
When I hear Waterfalls, I will sing along, turn it up, and probably infuriate whoever is within 100 feet.
When I have avocados and chocolate chips, I will make brownies. Those follow, right?
Let me explain. I made this Vegan Chocolate Avocado Cake a few months back and basically died it was so delicious. So I thought, why not brownies? Have I said to much? Have I gone too far?
And if you’re wondering, I was, in fact, listening to TLC while making these. Pure inspiration.
Vegan Chocolate Avocado Brownies.
1 cup whole wheat flour
1 cup organic white sugar
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup ripe avocado, puréed
1/4 cup plain soy milk
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 baking pan with your vegan greaser of choice (I used olive oil).
In a medium bowl, sift flour, sugar, cocoa, baking powder, and salt until the cocoa powder is clump-free.
Whisk the puréed avocado, soy milk, water, and vanilla extract until creamy. Add the dry ingredients and beat until smooth. It will be a thick batter. Fold in the chocolate chips until evenly dispersed.
Spread batter evenly in the 9×9 baking pan.
Bake for 30 minutes or when a fork comes out clean. It will be dense and fudgy.
And, of course, easily enjoyable at breakfast time.