Great Day Kitchen, 2/1/18 - Sliders, Nachos, Brownies & Cookies

Tawnie Kroll making Black Bean Avocado Brownies

Tawnie Kroll, registered dietitian with the Clovis Unified School District and creator of, visited the Great Day Kitchen to prepare some delicious food.

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Black Bean Avocado Brownies


  • 1 can black beans rinsed well and drained
  • 1/2 cup unsweetened cocoa powder
  • 3 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup sugar I did half dark brown, half white!
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 1 avocado small, medium, large - the more the merrier!
  • Dark Chocolate chips enough to cover top of batter when in pan, about 1/2 cup-3/4 cup


  • Preheat oven to 350 degrees F.
  • Mix all ingredients in a food processor (except the chocolate chips) until smooth.
  • Spray an 8x8 inch baking pan with PAM and scoop brownie batter into pan. (You can mix in some chocolate chips in at this point too.) Sprinkle enough chocolate chips to cover the top of batter.
  • Cook for 38-40 minutes or until you poke brownies with a toothpick and it comes out clean.
  • Let sit for 20 minutes before you cut. (If you can wait that long) ?? Store in the fridge & enjoy!

Recipe Notes:

  • Flourless + Gluten Free!
  • **Another option** Sub 3/4 cup sugar with 1/4 cup unsweetened applesauce + 1/2 cup coconut sugar.
  • *Drizzle with peanut butter if desired!

Avocado Chocolate Cookies


  • 2 ½ cups All-Purpose Flour
  • ½ cup cacao powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • Pinch of cinnamon
  • ¼ cup canola oil
  • 1 large Mission Produce Avocado
  • 4 Tbsp. butter, unsalted, room temperature
  • ½ cup dark brown sugar, packed
  • ½ cup white sugar, granulated
  • 2 cups dark chocolate chips*
  • 2 eggs, large
  • 1 tsp. vanilla extract

Optional: chopped walnuts*


  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • In a medium-sized bowl, mix the flour, cocoa powder, baking soda, salt, and cinnamon together.
  • Using a stand mixer, beat the avocado and butter until smooth. Add in the sugars and beat until combined/fluffy.
  • Next, add the egg yolks one at a time and then add the vanilla and the oil. Once it is all incorporated, slowly add in the flour mixture, be careful not to over mix. Stir in the chocolate chips.
  • Using a melon baller or clean hands, scoop out the dough (which should be pretty thick) and roll into mounds, place on baking sheet 2 inches apart from each other.
  • Bake for 16 minutes and enjoy immediately!
  • *Mix in 1.5 cups chocolate chips into the batter, reserve ½ cup for sprinkling a few on top before baking in the oven.
  • *Walnut is an optional mix in when you mix in chocolate chips.

Sweet Potato Sliders with Homemade Guacamole


For the sweet potatoes:

  • 2 Medium sized sweet potatoes
  • 2 Tbsp. EVOO
  • salt and pepper to taste

For the guacamole:

  • 2 Large Avocados
  • 1 Roma tomato diced, seeds removed
  • 1/4 cup red onion diced
  • 2 tsp. fresh garlic
  • Lime of 1 juice
  • Juice of 1/2 navel orange
  • 3 Tbsp. chopped cilantro
  • 1 jalapeno
  • 1/2 tsp. cayenne pepper
  • salt and pepper to taste


  • Preheat oven to 350 degrees F. Prepare a baking sheet lined with parchment paper.
  • Wash and slice sweet potatoes into 1-inch rounds. Mix the slices in a bowl with salt, pepper, and olive oil until rounds are lightly coated. Place on the baking sheet and bake for ~20-30 minutes, or until tender.
  • While sweet potatoes cook, Prepare the guacamole. Mash the avocados in a medium-sized bowl and mix in all other ingredients. Adjust seasonings if desired.
  • Let the sweet potatoes cool slightly before placing guacamole on top. Top with fresh cilantro and tomato for garnish and serve immediately!

Recipe Notes: Adapted from Terri Fry - Donetoatee

Spicy Mini Bell Pepper Nachos


  • 1 medium avocado
  • 3/4 cup hot salsa
  • 1 fresh jalapeno
  • 1 can yellow corn
  • 1 can low-sodium black beans
  • 1/2 cup diced tomatoes
  • cilantro for garish
  • salt and pepper to taste
  • 1 bag mini bell peppers
  • 1/2-1 cup shredded cheddar cheese
  • 1/2 cup plain non-fat Greek yogurt optional for topping


  • In a medium bowl mix corn, black beans, salsa, tomatoes, jalapeno, and avocado. Season with salt and pepper.
  • Cut the bell peppers in half and remove the seeds. Arrange bell pepper halves on a baking sheet lined with aluminum foil.
  • Fill each half with the black bean/corn mixture. Top with cheddar cheese. Place peppers in the oven - broil for 1-3 minutes or until cheese has melted.
  • Serve with a dollop of Greek yogurt and cilantro! Enjoy!

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