Tuesday, 8 October 2013

Lou's Super-Subbed Double Chocolate Brownies

I have a little bit of an obsession with baking substitutes. I love to bake, but over the passed year or so have become increasingly conscious about the amount of calories that goes in to every single loaf, pastry and cupcake. So I started doing a little research into how to "health-itise" my baking, and I discovered a whole new world...

It started with greek yoghurt for eggs, and then for butter... But then I wanted to try and sub the eggs and butter, and discovered the wonders of banana subbing for sweet bakes. I used to hate banana; I still find it difficult to eat a banana on its own, but when used in baking I could eat about ten!

I also started to discover the harms of "white products", as I call them; white bread, white pasta, white flour, white sugar - and researched about the goodness and nutrition I was missing out of by buying the concentrated "white" stuff. I started filling my cupboards with brown and soon discovered how much more not only my taste buds love it, but my body too! I found I could indulge in a treat without the after-guilt and bloat!

Throughout this passed week I was trying to think up some other substitutes for butter or fat in baking; the only things I'd ever used a lot before was yoghurt, which was really just subbing one fat for a slightly healthier one, or pumpkin, which is very season-biased. As much as I loved them, I wanted more. I came across a recipe for "Green Brownies" which uses courgette and white beans as the main substance of the recipe, but still quite a hefty amount of butter, so I continued my pondering. And then, on Saturday evening, whilst pondering what to make for Sunday lunch with the odd array of fruit and veg I had slowly deteriorating in my fridge drawer, it came to me.

The healthy fat. I'd used it before, but only in savoury recipes; alfredo, green enchiladas, dipping sauce... The list of it's uses was endless, as now so is my love for the wondrous, multi-talented and multi-purpose super veg. The AVACADO!!!

I must admit, I was a little hesitant. But what genius never tried and failed? And If I failed, who had to know?! My hands were shaking pretty badly as I took the fork to the mash, but I sucked it up and went for it...

... And the result couldn't have been better.

Lou's Super-Subbed Double Chocolate Brownies

  • 1 whole avacado, pitted and mashed
  • 1 very ripe banana, mashed
  • 1 1/2 tablespoons of honey
  • 1 1/2 tablespoons of raw brown sugar
  • 4 tablespoons of milk (I used homemade almond milk)
  • 100g melted dark chocolate
  • 1 tablespoon coco powder
  • 2 teaspoons baking powder
  • 1 1/2 cups of wholemeal flour
  • 100g dark chocolate chips
  • 50g milk chocolate chips
  1. Mash the avacado and banana until smooth (you can do this in a food processor if you have one... I don't...)
  2. Add the honey and brown sugar and mix
  3. And the milk and stir until combined - the mixture should be very runny at this point. If for some reason it isn't, add a little more milk.
  4. Melt your first 100g of dark chocolate, and add to your runny mixture. (As it's all raw, unprocessed ingredients, there's no need to worry about curdling - yay, a baker's dream!)
  5. Mix together your coco powder, baking powder and wholemeal flour in a separate bowl. 
  6. Add your chocolate chips to your dry ingredients and chuck it around a bit in the bowl - this is a fancy trick I learned - if you coat your choc chips in your flour, it helps to prevent them from sinking to the bottom during the bake!
  7. Add your dry to your wet, and mix until just incorporated. 
  8. Pour into a lined baking tin, and bake at 180 degrees for about 25 minutes. (I think the only way to have brownies is super-fudgy and under-done, so I baked mine for about 20. You can go for longer, even longer, or even shorter - it's up to you and your brownie-loving t-buds!)
Another great thing about an egg-less recipe is that it's totally fine for anyone to lick the bowl, spoon, and any other utensils you dathered with during the prep, as there's no risk or worry about consuming un-cooked eggs! Yay! 

I hope you loved my Super-Subbed Double Chocolate Brownies as much as I did, and that you too start to discover the wonderful joys of sub-baking!! It's the best!

I was totally naughty and served mine with some delicious and dairy-packed bourbon vanilla ice cream - but at least the brownies were doing me good!

1 comment:

  1. Wow this looks amazing!! Can't wait to try it out!! Now I regret having used my perfectly ripe avocado for my salad earlier on...dang.