Any football fans needing the perfect Superbowl treat tomorrow. Haha, I'm not actually a fan but I like making the football snacks.
How do you feel about mint and chocolate? As for me, mint chocolate chip ice cream will forever be one of my favorite flavors.
I also used to love York peppermint patties, Junior mints, Andes mints, and a whole myriad of other minty chocolate sweets. Ironically, Andes mints are not available if you actually live in the Andes, go figure. I know because I lived there for 4 years, haha.
I wanted to make these brownies swirly and pretty with some color but, as you all know, I try to stay away from adding food dye unless absolutely necessary. That’s why I decided to try using….wait for it…yep, avocado. I know that most of you just yelled “GROSS!” but if you would just let me explain I can tell you how you won’t even know it’s in there.
I’ve had this idea in my head for a while now to make for this time i March. Actually, I’ve made a few different recipes that involved avocado, mint, and chocolate.
I made a slightly different version of the brownies with chocolate chip cookie dough instead of brownie batter the other day but it wasn’t what I was going for. The ratio of avocado to cream cheese in the filling was too much and they looked way too yellowy. Which meant, of course, that I had to try again.
After some tweaking I figured out that the best way to get the color is to use the dark green part of the avocado. You know how when you cut into an avocado it has two distinct colors?
Well that darker shade is what you want to use because it gives you the biggest bang for your buck, so to speak. Oh, and you have to use a perfectly ripe avocado. If it’s too ripe it will turn a little brown when baked and if it’s not ripe enough it won’t blend smoothly and may have a stronger, more fruity flavor. Make sure it’s bright and buttery soft.
I don’t know why but there’s something so fun about the challenge of making food with natural colors. I mean, these may not be a health food but a least they’re made from whole ingredients from scratch. This is a great recipe to make anytime of year but it happens to also be perfect for St. Patrick’s Day or Superbowl Sunday tomorrow!
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent.
Also, a huge shoutout to 
for designing my logo!
For more great food ideas, please do not forget to look at my other recent food posts
- 4-Ingredient Peanut Butter Chocolate Cereal Bars
- Floral White Vanilla Birthday Cake
- Spicy Cajun Shrimp Crunchy Tacos
- Easy Vanilla Marshmallow Milkshakes
- Gringalicious Snapshot Sundays + Saying Goodbye to January
- Pistachio+Kale Pesto Feta Pita Pizzas
- Triple Chocolate Chip Cake Ball Truffles
- Dairy Queen Cake Batter Blizzard Copycat
- Braised Slow-Cooker Pork Roast + Rainbow Root Veggies
- Black Forest Chocolate Chip Morning Buns
