Oatmeal and Avocado Brownies

You heard me.
AVOCADO.

And if your standards are like mine,
where if two out of the 14 ingredients are good for you,
you call it healthy,

then call it healthy!

If you were to mix no-bake cookies, fudge and chocolate chip cookies
in a blender, this is what you would get.
But that's not really how you do it.
Just hypothetically.

OATMEAL AVOCADO BROWNIES

1/2 cup {1 stick} butter
1/2 cup {about one small} avocado cubed*
2 cups brown sugar
2 eggs
2 tsp vanilla
1/3 cup milk
2 1/2 cup flour
1 tsp baking soda
1 tsp salt
3 cups oatmeal
1 cup chopped pecans {optional, but delicious}

FUDGE-Y CENTER

1 14 oz can sweetened condensed milk
1/3 cup butter
1 bag milk chocolate chips {or your favorite flavor really}
1 tsp vanilla

Preheat oven to 350 degrees.
Mix butter and avocado in a mixer until smooth {and slightly green}.
Mix in the brown sugar until creamy.
Add 1 egg at a time.
Mix in vanilla and milk slowly.
In a separate bowl {I know it's annoying to do that...}
Mix the flour, soda, salt and oatmeal.
Slowly pour the dry ingredients into the wet while mixing together.
It will get pretty thick.
Stir in nuts, if you are nutty like me.

THEN

In a saucepan, pour sweetened condensed milk
{SCM? no? doesn't work like Rachel Ray?}
anyway, the SCM, butter, and chocolate chips in a saucepan at medium-high.
Stir until it is all melted nice and flowing like Willy Wonka's chocolate river.
Then remove from heat, add vanilla and stir.

Take half of your oatmeal batter and press into a 9X13 greased pan.
Then drizzle the fudge-y center all over the top.
Take the remaining oatmeal batter and drop spoonfuls all over the top.
It won't completely cover the top, but just try your best.
It will make the top look nice and marbled when it's done.

Bake for 30-35 minutes at 350 degrees.
For the last 5 minutes, cover with tin foil since the top gets done before the rest.
After taking out of the oven,
{this is so annoying too}
but you have to let it cool for a while.
I put it in the freezer for about 15-20 minutes.

Then you can easily slice without the chocolate running around everywhere.
With that being said, they are very delicious warm and gooey.
So, cool enough that the chocolate doesn't run,
but warm enough to be comfort food.
Happy medium!

I found and adapted this recipe from here.
*She didn't use avocado in the original recipe.
I recently heard this as a good substitute for butter.
I tried it and you can taste it in the dough, but not the finished baked product.
Try it, if you dare!