September 22, 2015 Leave your thoughts
These were honestly one of my favorite treats that I came up with this summer. Yes, the ice cream I made was wonderful, but there was something special about these brownies. Perhaps it was because I made these for my friends at Amber Waves Farm on my last day there for the summer, perhaps it was because these have an INSANE amount of chocolate in them…but whatever the case, this is a lovely dessert.
Summer is draining away out of the earth and autumn begins in just a few days. I honestly have no idea where the past few months went or where this September is going. It feels like in just a blink, I went from turning seventeen to bicycling through town with blueberries in my backpack to having my transcript and counselor recommendation sent to my early decision school.
Excuse me, how did this all happen so quickly?!
It’s a weird place to be, being a senior in high school. Part of me wants to savor each moment, for I will never be in this place with my friends I’ve known since childhood again…but part of me is scrolling through the Common App, longing to get out already and go off to college so I can finally be an adult. Being at a university so soon just sounds delicious.
Senior year is a conundrum. But it is a conundrum I must get through. And brownies are helping me along.
(Hint: this is a clue for where I’d LOVE to go to school!)
Sprinkles and frosting are of course optional but recommended. You can be healthy or you can be less-healthy and decadent. Choose your own adventure.
Good cocoa + almond butter + honey + coffee = happiness. That is undeniable.
Yield 16-20 big brownies
FOR THE BROWNIES:
1 jar of creamy roasted almond butter
2 large eggs, lightly beaten
1 tablespoon of vanilla extract
3/4 cup of honey
1 cup of cocoa powder
1/2 teaspoon of sea salt
1 teaspoon of baking soda
1/4 cup of ground coffee
1 cup of chocolate chips
FOR THE FROSTING:
2 ripe avocados
1/2 cup of cocoa powder
1 tablespoon of vanilla extract
1/2-2/3 cup of maple syrup or honey
6 ounces of dark chocolate, melted and cooled to room temperature
Pinch of salt
Preheat the oven to 325 degrees. Line a 9 x 13 glass baking dish with parchment paper and lightly grease with coconut oil. Set aside.
In a large bowl, stir together the almond butter and the beaten eggs until well-incorporated, then fold in the honey and vanilla with a spatula. Pour in the cocoa powder, sea salt, and baking soda, and keep folding until no clumps of dry ingredients remain. Add the coffee grounds and chocolate chips and fold a few times just to incorporate.
Scoop the batter into the prepared baking dish and bake until a toothpick comes out clean in the center, about 30-35 minutes. Let cool completely (or better yet, refrigerate overnight or for at least 4 hours) in the pan.
To make the frosting, combine the avocados, cocoa powder, vanilla extract, maple syrup or honey, melted dark chocolate, and pinch of salt in the food processor. Blend until completely creamy and no blobs of avocado remain. Taste and add more cocoa powder, sweetener, or salt as necessary.
Once the brownies are cool, frost them with the prepared frosting. Slice into bars and top with sprinkles, if you’d like. (If you want a healthier option than the store-bought ones, try my homemade sprinkles!) Serve immediately, or store in an airtight container for up to 3 days.
What is your favorite pairing with chocolate brownies? Frosting? Some kind of milk? More chocolate??? Leave me a comment here or on Facebook and let me know!