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Nutrition Facts
Serving Size 100 g
(Approx. 6 Servings)
Amount Per Serving
Calories 170 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 65 mg 3%
Total Carbohydrate 19 g 6%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 5 g
Vitamin A 25% Iron 10%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Avocado Chocolate Brownies
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 large Large Hass avocado, sliced
2 dried ancho chiles, whole
1 cup(s) semi sweet chocolate chips, melted
2 eggs
2 Tsp vanilla
1/2 cup(s) sugar
1/2 Tsp baking powder
1/2 cup(s) H-E-B Organics Unbleached All Purpose Flour
1/4 cup(s) water
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Instructions

1
In a small saucepan, fill halfway with water and heat to re-hydrate dried ancho chiles. Simmer 5-10 minutes, until soft. Remove from heat. Using a spoon, scrape out meat of the chiles, discard seeds and skins.
2
Preheat oven to 350°F. Grease a small 8” square glass baking dish.
3
In a food processor or blender, combine avocado and water. Blend until smooth, no chunks should remain.
4
In a large bowl, add melted chocolate and fold in avocado purée. Stir to combine. Mix in eggs, vanilla, sugar, baking powder, salt, and ancho paste.
5
Gently fold in flour to avocado mixture. Do not overwork.
6
Pour batter into prepared baking dish and smooth.
7
Bake for 20 to 25 minutes or until toothpick inserted in center can be removed without residue. Cool and serve. Garnish with fruit if desired.

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