THIN MINT AVOCADO BROWNIE BITES
A healthy way to get your thin mint cookie fix. Avocado brownie bites are packed with healthy oils and super food greens for a treat that is good for you!
Servings: 30 brownie bites
Ingredients
Brownie Batter
- ¾ cup flour
- ¼ cup Barlean's Chocolate Silk Greens Powder
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 ripe avocados
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup vegetable or safflower oil
- ¾ cup Imperial sugar
- 8 oz dark chocolate melted
Mint Cheesecake Filling
- 4 oz cream cheese, room temperature
- 3 Tablespoons Imperial sugar
- 1 egg
- 1 teaspoon Barlean's Omega Swirl Chocolate Mint Oil
- ¼ teaspoon peppermint extract
- 2 Tablespoon flour, as needed to thicken
Instructions
- Preheat oven to 350 degrees. Spray a 24-cup mini muffin pan with a non-stick spray.
Brownie Batter
- In a small bowl, combine flour, Barlean's Greens powder, baking powder and salt.
- In an electric mixer, cream avocado until smooth.
- Slowly add in the eggs and vanilla until well mixed.
- Add oil and sugar and mix thoroughly.
- Stir in chocolate then all dry ingredients until just mixed. Set aside.
Mint Cheesecake Filling
- In your KitchenAid electric mixer, beat cream cheese and sugar until smooth.
- Add egg, oil and peppermint extract. If batter looks too thin add up to 2 tablespoons of flour. (I did add it to mine)
To assemble:
- Using a small cookie scoop, drop about 1 tablespoon of brownie batter into the bottom of each mini-muffin cup.
- Drop another tablespoon of cheesecake batter on top of brownie batter then follow that with another scoop of brownie batter. They will fill the little mini-muffin cups to the top.
- Bake for 15 minutes or until toothpick inserted in center of one comes out clean.
- Let cool in muffin pans on wire rack for 10 minutes then dump onto wire rack, turn upright, and let cool the rest of the way.
