Sharing the love with heart healthy appetizers, dinner AND dessert for Valentine’s Day!
Our family spent another wonderful Valentine’s day together yesterday celebrating our 5th annual Fisher Family Dinner in the Dining Room.
There is something special about eating in the dining room and years ago we thought that we should really use it more than on Thanksgiving and Christmas eve. So, we began the yearly tradition of Valentine’s Dinner for just the 4 of us – in the dining room.
Usually we begin the evening with happy hour (appetizers, wine & sparkling lemonade). Moving to the dining room for dinner, giving our valentines to the kids, finishing with dessert (which is almost always decadent chocolate brownies and ice cream – a favorite in our house) and a movie. As the kids get older, the conversations change, we have thrown some games in the mix (Heads Up & Jenga were the game choices last night) and the movies are much more enjoyable for Jay and myself; this year all 4 of us in bed watching the first 1/2 of Forrest Gump!
The other difference this year was that I made the brownies from scratch. I have come to realize how much I enjoy converting UNhealthy treats and desserts into healthy ones that are simple to make and taste BETTER than the overly processed boxed stuff!! Making these brownies yesterday, I “failed” to mention to the kids or Jay what was actually in them until AFTER they ate them. So rich, moist and full of flavor – we enjoyed the chocolate gooey-ness with some mint chocolate chip ice cream. And the reviews are in….
they are gone!
Try them – see what you think! (Note: if you are looking for a light fluffy cake-like brownie, this is not it!)
Double Chocolate Fudge Brownies
- 1 15oz can organic low sodium black beans
- 1 flax egg (1 tbsp ground flax-seed + 2.5 tbsp water)
- 1/2 medium to large avocado
- 1/2 cup packed brown sugar
- 1 tbsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp coconut oil
- 2/3 cup unsweetened cocoa powder (I used dark)
- 1/3 cup dark chocolate chips
Preheat oven to 350. Blend all ingredients (except chocolate chips) in a food processor. Batter will be THICK. If it is too thick and won’t mix properly, add 2 tbsp almond milk. Fold in chocolate chips.
Spray 8×8 pan with cooking spray. Spread batter and bake for 25-30 minutes. Enjoy!