We all love avocados in guacamole, but have you ever tried adding them to a dessert? This is perfect for when you really want a treat but you’re out of butter.
- 1/2 c diced avocado (85g)
- 1/4 c + 1/2 c chocolate chips
- 1 c granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 c cocoa powder
- 1/2 c all-purpose flour
- Coarse sea salt, for sprinkling on top
- Preheat your oven to 350 degrees F. Grease an 8×8 square pan or line with parchment paper. Set aside.
- In a small food processor or high-speed blender, process the diced avocado until puréed and smooth. Set aside.
- In a large microwave-safe bowl, melt the 1/4 c chocolate chips in the microwave in 30-second intervals, stirring until smooth.
- Add sugar and avocado puree to the bowl with the melted chocolate and stir until combined.
- If the mixture is still really hot, let it cool for a minute, then whisk in the eggs one at a time (you don’t want to cook the eggs!), until fully combined.
- Stir in the vanilla, salt, and cocoa powder until the mixture is smooth and well-combined.
- Stir in the flour just until the mixture is smooth and you no longer see clumps, but do not over-mix, and don’t use a mixer. The brownies won’t be fudgy if you incorporate too much air in the batter.
- Stir in the chocolate chips, then scrape the batter into the prepared pan. Sprinkle additional chocolate chips on top if desired. Bake for 30-32 minutes, until a toothpick inserted in the center comes out clean or with a couple crumbs attached.
- Sprinkle coarse sea salt over the top, and serve brownies warm!
Migas are a Tex-Mex breakfast staple, combining scrambled eggs with spices and crispy tortilla chips. Though traditional migas use tortillas that have been crisped in oil, this recipe uses leftover tortilla chips to prevent food waste.
Recipe and photo by Maren Ellingboe
- 4 eggs
- ¼ tsp kosher salt
- ¼ tsp ground pepper
- 1 Tbsp olive oil
- ¼ red onion, chopped
- 1 jalapeño, seeded & chopped
- 1 garlic clove, minced
- ½ c grated cheddar cheese
- 1 large handful tortilla chips, crumbled
- ¼ c cilantro
- Crack eggs into a medium bowl and season with salt and pepper. Whisk to blend.
- Heat oil in a large skillet over medium heat. Add onion and jalapeño and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Reduce heat to low and add eggs to pan. Cook until nearly set, stirring constantly with a rubber spatula, about 1 minute. Add cheese and chips and cook 30 seconds more, until eggs are cooked and cheese has melted.
- Sprinkle with cilantro and serve immediately.
Migas Recipe Notes and Variations
Migas are delicious on their own, but even better wrapped in a tortilla or with a bowl of black beans. You can also add odds and ends, like that half a zucchini or yellow pepper in your crisper to the onion and jalapeño, to add some vegetables and clean out your fridge. Top with avocado, spicy peppers, sour cream, or your favorite hot sauce!