Peanut Butter Swirl Avocado Brownies

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Today I’ve asked food blogger, Chelsea Colbath, from Baked Greens to share one of her many delicious recipes with us. I’ve been following Chelsea for awhile on Instagram , and I often find myself drooling over her swoon worthy dessert recipes. She shares my affinity for peanut butter and chocolate, so we quickly became friends! Chelsea’s journey is very inspiring. She has lost 100 pounds by learning how to respect herself and the food she eats, and her mission is to inspire others to get into the kitchen and cook something healthy and delicious.

Today, Chelsea has created a gluten-free brownie recipe for us. I’ve personally tried them so I can attest to their deliciousness. I’m talking an 11 on a scale of 1-10 y’all.

 

Peanut Butter Swirl Avocado Brownies:

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RECIPE:
  • 2/3 cup mashed avocado (from 1 large, very ripe avocado)
  • 1/4 cup melted coconut oil
  • 1 egg
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 1/3 cup oat flour (certified gluten-free, if needed)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped dark chocolate
  • 1/4 cup all-natural peanut butter + 1/2 Tablespoon maple syrup, for topping
INSTRUCTIONS
1. Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square or 7×11 inch pan with parchment; set aside.
2. Mash your avocado and measure out 2/3 cup. Whisk avocado with coconut oil, egg, maple syrup, and vanilla until completely smooth. Add all remaining ingredients and stir to combine
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3. Pour batter into prepared pan, and  dollop with peanut butter mixture. Use a spoon to gently swirl it into the batter.
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4.Bake for 15-20 minutes. Brownies should still be slightly soft in the center when you take them out of the oven. Mine were perfect at 18 minutes.
5. Allow brownies to cool, then cut and eat. Store leftovers at room temperature for up to 3 days, or refrigerated for 5.
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Meet Chelsea:
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Hi everyone!  My name is Chelsea and I’m the blogger over at Baked Greens, where I share my passion for simple, nutritious food. I’m thrilled to be posting here today, since Jenna and I both share a love for nourishing our bodies- specifically with plenty of chocolate and peanut butter.

Jenna and I met by chance, as we all do. She found me on Instagram, and we instantly connected. I am in love with her gentle approach to nutrition, her commitment to loving her body, and all the gorgeous yoga pictures on her Insta account! We haven’t actually met in person, but I’ve already sent her a package of brownies all the way from Massachusetts, so I feel like we are already besties.

When Jenna asked me to post on her blog, I instantly knew the recipe had to involve chocolate and peanut butter. After all, it might be the cosmic force that brought us together in the first place. Peanut butter is powerful like that. My Fudgy Dark Chocolate Avocado Brownies are a reader favorite over on Baked Greens, and I’ve been promising my readers a peanut butter version. Well, here you go, my lovelies. A dark, rich, maple-sweetened brownie that is incredibly fudgy from avocado, and has a thick peanut butter swirl on top.

Jenna requested whatever sweet treat I make be gluten-free and refined-sugar free, so I made these brownies entirely with oat flour. Did you know you can make your own by grinding oats in your blender or food processor? No need to go out and buy oat flour. I also relied on maple syrup, my favorite all-natural sweetener, for a subtle sweetness and extra stickiness. If you are a fudgy brownie lover, these are for you. These are great warm from the oven, but get even better after sitting at room temperature or in the fridge for a few days. Plus, you only need 1-bowl and 30 minutes to make these brownies!

I hope you love this recipe as much as I do. In fact, I already have an extra avocado sitting on my counter getting soft just so I can make another batch this week. If you want to find more of my simple, nutritious recipes, come visit me at bakedgreens.com or find me on Instagram or Facebook!

XO,
Chelsea

Why Eating Fat Makes You Thin & How To Distinguish the Good From the Bad

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I have a love affair with fat. I must be making up for lost time in the 90’s. But sadly, many lovely people are missing out because of a silly fad that began in the 1980’s.

A little nutrition history:

In the 1980’s, fat was deemed the new enemy ,and the food industry was quick to jump to action. As a result, food corporations created a variety of fat-free and low-fat products that started spreading on the shelves of the supermarkets like wild fire. The mantra was “take out the fat and add lots of sugar”.

And you know what? We gobbled it up.

But this insanity stops here – no longer will be buy into this fallacy. Today we are more knowledgeable, and as numerous studies have discovered, fats are crucial for our health and for maintaining our optimum weight.

The caveat, however, is that not all fats are created equally.

Know Your Enemies:

Here is the golden rule: There are good fats and there are bad fats. The good fats are your friends and promote weight loss, brain health and normal levels of cholesterol. They also protect against inflammation, which causes disease and obesity. The bad fats on the other hand promote abnormal levels of cholesterol, weight gain, and inflammation.

Which one would you choose?

The Good Guys:

  • Unprocessed organic oils like coconut oil, avocados and avocado oil,
  • Organic butter from grass-fed cows, clarified butter, and extra virgin olive oil.
  • Raw nuts and seeds like chia seeds, flax seeds, almonds, pumpkin seeds, and walnuts.
  • Egg yolks from pastured hens.
  • Lean meat from animals that are free range and/or grass fed.
  • Coconut oil, which has special medium-chain fatty acids that promote a healthy metabolism, immune system, skin and thyroid.

 The Bad Guys:

  • Corn oil
  • Canola oil
  • Soy oil
  • Hydrogenated or partially hydrogenated fats
  • Margarine and shortening

 So what makes the bad fats bad and the good fats good?

 It all comes down to the Omega 3’s And 6’s.

The good fats are full of healthy Omega 3’s and 6’s and the bad guys are overloaded with Omega 6’s. For optimum health the ideal ratio of Omega 6 to 3 is 1:1. However, thanks to the Standard American Diet (S.A.D), the average American has a 15:1 ratio. This is a direct result from highly processed vegetable oils and trans fat.

But won’t eating fat make me fat?

No! Not if you are eating the good, friendly fats. Eating healthy fats keeps you satiated longer, and gets your metabolism revving, enabling you to burn more fat and maintain a healthy weight.

But what about my cholesterol?

According to a study by one of the world’s leading cholesterol experts, Dr. Ronald Krauss, a low-fat diet changed healthy cholesterol profiles into heart attack-prone profiles with high triglycerides, low HDL, and small LDL particles.

As we have learned, it’s the type of fat you eat, not the quantity. The bad fats promote abnormal cholesterol levels, and the good fats improve the type and quantity of your cholesterol.

Plus, women NEED fats to produce cholesterol because cholesterol makes all of our hormones. If you are eating a low-fat diet, your hormones will suffer.

So pick up where you left off with fats in the 80’s or 90’s. You’ve been separated for way too long now.

Reunited and it feels so good,

Health Coach Jenna

 

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