You all love my healthy chocolate cookies- they’re consistantly the most viewed page of my blog. Fortunately, I love looking for ways to make my sweet, buttery, treats healthier without compromising any of the taste.
The easiest way to do this is by swapping butter for avocado. Avocados have a creamy texture that is perfect for adding to baked goods and for creaming with sugar- thanks to all of the healthy fats. In fact, Trader Joe’s goes so far as to call them natures butter. Avocados are also often referred to as “superfruit” due to all of the vitamins and antioxidants they contain. From helping with arthritis related problems to aiding with digestion, avocados deserve their reputation as a superfruit. You can read more of their health benefits here.
Unlike with my chocolate cookies, I used all white flour for a lighter texture and didn’t use any honey- so while they’re not as healthy as the cookies, they’re still pack a healthier punch with the avocado as well as a cut on calories. (So you can eat more, right?)
Like I said, if my dessert is going to be healthy, I don’t want to be able to tell that it’s healthy. And that’s the case with these blondies- Light and fluffy, thanks to a heaping teaspoon of cornstarch. The avocado taste is masked with a cup of sugar, a teaspoon of vanilla extract + 1/2 teaspoon of almond extract (sold in the baking aisle of most grocery stores, or at craft and baking supply stores), and 1.5 C of chocolate and peanut butter chips. You can buy combined bags, or just add 3/4 C of each. If you don’t want to buy almond extract, you can always simply use 1.5 tsp of vanilla, but I recommend using the almond- it just adds a little something extra that you can’t quite put your finger on.
Texture wise, these are like a combination of cookies and blondies- my intention was to make cookies; so I adapted a cookie recipe. I decided to put them in a pan because I didn’t want to wait for dough to chill, and I’m glad I did. They turned out softer, lighter, and more bread-like than cookie bars- just like a blondie.
Sneakily healthy blondies full of chocolate and peanut butter chips- what can be better?
- 1 medium avocado
- ¾ C brown sugar
- ¼ C granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 eggs
- 2 and ¼ C flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cornstarch
- ¾ C chocolate chips
- ¾ C peanut butter chips
- Spray a 7x11 pan and set aside. Preheat oven to 350˚F.
- Peel, pit, slice and mash avocado. Cream with sugars and extracts on medium-high speed. Mix in eggs one at a time.
- Combine Flour, soda, salt, and cornstarch. Slowly mix into wet ingredients. Fold in chips.
- Pour into prepared pan and bake for 20-30 minutes until top is golden brown and sides are pulling away from pan. Let cool before serving.