Oh, fudge, it’s time to cut out brownies – Jason’s Fudgy Avocado Brownies Recipe

It’s that time of year again. My six month cycle of eating in a slight calorie excess to build whatever lean muscle mass my fifty year old body will allow is coming to an end, and now it’s time to transition to a slight calorie deficit to strip off the excess body fat and see how successful the lean build happened to be.

It’s also to prepare myself for the hot summer months, not for any vain reasons, but simply because the heat is much more tolerable when body fat is low. I used to feel like I was dying in the summer during my heavy days, but now I hardly notice the heat. That’s crucial when maintaining three acres during the mowing season, which seems to start on March 1st and last until December now.

As much as I hate the feeling of carrying the extra body fat during the winter months, and am so sick of eating even when I’m not hungry, the transition is not easy. Habits are truly hard to break, even when you really want to rid yourself of them.

It takes about two weeks to establish or break habits, and having an off day trying to break a habit feels like it resets the clock. I will have to remind myself to not go for that extra handful of nuts or snack on some extra dark chocolate just because the whim hits me, and I’m going to fail at first.

That’s ok.

When we fail, we have to remember that doesn’t mean to give up on the goal and deep six the entire effort. Use it instead as a reminder of what you are trying to accomplish, and do better next time. Fail better. That eventually leads to success.

One way to break a habit is to go out on a bang, really do it up so you are ready mentally to move past it. I’ve made a lot of brownie recipes for this article, but I’ve never made my favorite one. In fact, it’s been years since I made it, probably because I know how powerless I am to not overeat this particular dessert when it’s around.

Fudgy avocado brownies. They are hands down the best healthy version of a brownie I have made, which is good and bad. Good because it makes the pudgy ten year old in me as happy as ripping into a box of Little Debbie brownies after a hard day at school, bad because it makes me eat about as much as that same ten year old did.

I had no stops in place back then. I stopped when the box was empty. Luckily, eating a pan of my avocado brownies does not have the same impact on health that the Little Debbie version does. We are getting loads of fiber, healthy fats, vitamins and minerals along with our fudgy chocolate fix.

I’m not sure what all came with binging the store bought brownies, but instead of a nutrition label, it probably should be on a MSDS document instead. Don’t tell anyone in the house that they are healthy and made of avocado, and that will help them disappear faster.

I know I’ve ate enough of them that I am now fully ready to embrace my calorie deficit, almost as much as my shirts and pants wish I would. Wish me luck.

Best Fudgy Avocado brownies:

Ingredients:

300 grams dark chocolate, at least 70%

2 tbsp coconut oil

2 ripe avocados

1/2 cup monkfruit Maple syrup

1 tsp vanilla extract

3 chicken eggs at room temp

1/2 cup unsweetened cocoa powder

1/2 cup coconut flour

2 tbsp unsweetened nut milk of your choice

1/8 tsp sea salt

Handful of chopped walnuts (optional)

Frosting

1 ripe avocado

3 tbsp unsweetened cocoa powder

3 tbsp monkfruit maple syrup

1 tiny pinch sea salt

2 tsp unsweetened mut milk of your choice

Instructions:

Break up your chocolate bars and add them to a bowl that will fit over a pot with water to make a double boiler. Add the coconut oil and then melt, stirring often until smooth:

Carefully remove the bowl from the pot. Watch out for steam coming up from the pot as it will be hot. While the chocolate is cooling slightly, puree the avocados with a hand blender:

Add the syrup, vanilla extract, and salt, then hit it with the mixer again until smooth:

Add the melted chocolate to the avocados and hit it again with the blender until smooth, then add the room temp eggs. Add one a time, making sure each egg is completely blended before adding the next one:

Add the coconut flour, cocoa powder, and nut milk. Work in with a spatula at first so you don’t send a chocolate cloud flying in your kitchen, then put the spurs to it with the blender to smooth out: