I have to say, it’s great to have a New York Times bestselling author of a cookbook living close by! When my friend Gina of Skinnytaste had me taste her brownies, I was in chocolate heaven. I’ve been in a serious relationship with chocolate for many, many years! These are guiltless which makes this chocolate fix even better.
This recipe calls for PB2 – a powdered peanut butter with 85% less fat. But you can also use regular old peanut butter in its place. PB2 is really great for baking and can be bought online here (if you can’t find it at your local store).
I added my own twist to her original recipe by adding avocado and chia seeds. The kids loved them just the same and didn’t even notice the additions.
If you’re anything like me, you need something sweet after dinner. These deliver BIG TIME! You will not be disappointed.
- cooking spray
- 1 large egg
- 1 large egg white
- 1 cup PB2 (or regular peanut butter)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1 tsp chia seeds
- 1/2 cup plus 1 tbsp water
- 1/2 cup raw honey
- 1 tsp vanilla
- 1/2 large avocado, mashed
- 3/4 cup milk chocolate chips
Preheat the oven to 325°F. Spray a nonstick 9 x 9 inch baking pan with cooking spray.
Beat the egg and egg white in a small bowl with a whisk.
In a large bowl combine the PB2 (or peanut butter), cocoa powder, salt, baking soda, chia seeds and mix well with a spatula. Add the egg and egg whites and stir. Add water, honey, vanilla, mashed avocado and stir with a spatula until combined. Fold in the chocolate chips.
Pour the mixture into the prepared baking pan and bake about 30 minutes. Set aside to cool, then cut into 12 bars cutting 3 rows x 4 rows.
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