Science* suggests that eating avocados and chocolate for breakfast boosts the brain’s protection against mind readers.
And let’s be real, mind readers are lurking everywhere these days.
To combat this widespread problem, I wanted to create an avocado/chocolate combination that is also suitable for breakfast.
And, so, this brownie was born!
It’s made with 100% whole wheat flour, has a low amount of added sugar, and has no added oil.
Does this make a brownie healthy enough to eat for breakfast?
I think, yes.
So, it’s time to ditch those breakfast cookies and try a breakfast brownie. Not only will you be happy to be eating a brownie at 8 am, but you will also be protecting your deepest darkest secrets from those mind reading trolls.
Makes 4 large brownies
Total Time: 40 minutes, Active Time: 10 minutes
1/2 cup dark chocolate chips, melted
1/2 cup sugar
1/2 cup unsweetened plant milk
1/4 cup chocolate powder
1/4 teaspoon salt
1 2/3 cups whole wheat flour
2 teaspoons baking powder
- Preheat oven to 375 degrees Fahrenheit and lightly grease four 5 1/2 by 3 inch mini loaf pans.**
- In a large bowl, mash the avocado until there are no lumps.
- Add in the melted chocolate (you can melt in a microwave) and sugar into the mashed avocado and mix until combined.
- Add in the plant milk and mix until combined.
- Now, slowly incorporate the dry ingredients: the chocolate powder, salt, whole wheat flour, and baking powder. The batter will be thick.
- Once the batter is well mixed, divide the batter into the four mini loaf pans.
- Bake for 30 minutes. Once baked, let cool in the pans for 5 minutes, and then move to a cooling rack.
- Add fresh berries and enjoy.
*The science behind this statement is limited and is mostly supported by something that I just made up.
**If you want to use a standard brownie pan instead of the mini loaf pans, go for it, but the baking time will be increased by at least 10 minutes.
***These brownies will last 2-3 days in a bread bag or in a sealed container.