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Fudgy Superfood Brownies

By November 1, 2018Recipes

When the cooler months hit, I really get into baking! Honestly? I wake up thinking about it! As in, almost daily! Ha! And I have to refrain from baking all the things I want to bake because then, I would eat all the things I bake! Thankfully I live with a “cookie monster” so Mo usually eats his fair share! But, it’s all SO good!

During the holidays, we get invited to parties, get-togethers, dinners, etc. as I’m sure you do to! Part of the season, right? And what is it about the holiday season that all ANYONE seems to think about is food? Am I right? LOL! It’s cold outside, the holidays are typically (for most people, anyway) a time of year that feels celebratory, more laid-back… It is one of my very favorite times of the year! But every year I try to walk into it with the attitude of walking out of the holidays feeling as good as when I walked in. …emotionally, mentally, physically…

One way I do this: I lean into the food-craze – know it’s coming, embrace it, and enjoy every bit of it! But, I do this by keeping things around our home that we can feel really good about indulging in so that when we do go to parties, dinners, get-togethers, etc. the desire to eat ALL the food is not near as strong and absolutely avoidable.

For example: when I go to someones house and they have decadent desserts set out that I would LOVE to eat lots of, I can much more easily have a couple of bites of a couple of desserts and move on, because I know that we have good, clean-eating things at home that I can have and feel really good about having, whenever I want them!

These brownies are one of the things I try to keep around during the holidays! They are fudgy, chocolately, decadent… Absolute heaven! AND, really good for you!

Hope you make these part of your holidays this year and enjoy as much as we do!

Fudgy Superfood Brownies

Serving Size: Makes 12 brownies…

Ingredients:

  • coconut or avocado oil cooking spray
  • 1 large ripe avocado
  • ¼ cup 70% or higher dark chocolate
  • 1 tsp coconut oil
  • ½ cup coconut sugar
  • ¼ cup raw/local honey or maple syrup
  • ½ tsp salt
  • 1 tbsp vanilla extract
  • 2 large eggs
  • ½ tsp baking soda
  • ¼ cup raw cacao powder
  • 1/3 cup tapioca flour
  • 1 tbsp coconut flour
  • 2 tbsp grass-fed gelatin

Directions:

  • Preheat oven to 350 degrees F. Spray an 8-inch square pan with coconut or avocado oil cooking spray.
  • Place dark chocolate and coconut oil in the bowl of a double boiler and melt over low heat, stirring almost constantly and never letting the water in the pot come to a boil.
  • While chocolate is melting, puree the avocado in a large bowl with a hand mixer.
  • Once chocolate is melted, pour into the same bowl with the avocado and add in sugar, salt and vanilla extract. Mix until combined.
  • Add in eggs one at a time.
  • Then add in baking soda, cacao, tapioca flour, coconut flour and gelatin and mix no more than 30 seconds, until just combined. Use a spatula to scrap down the sides of the bowl and mix once more to combine.
  • Let batter sit for 5 minutes.
  • Pour batter into the prepared pan and smooth into an even layer.
  • Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist.
  • Cool and then cut into squares. Store in an airtight container for up to 3 days.

 

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Fudgy Grain Free Avocado Brownies
Votes: 2
Rating: 2.5
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Course Dessert
Servings
brownies
Votes: 2
Rating: 2.5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F. Spray an 8-inch square pan with coconut or avocado oil cooking spray.
  2. Place dark chocolate and coconut oil in the bowl of a double boiler and melt over low heat, stirring almost constantly and never letting the water in the pot come to a boil.
  3. While chocolate is melting, puree the avocado in a large bowl with a hand mixer.
  4. Once chocolate is melted, pour into the same bowl with the avocado and add in sugar, salt and vanilla extract. Mix until combined.
  5. Add in eggs one at a time.
  6. Then add in baking soda, cacao, tapioca flour, coconut flour and gelatin and mix no more than 30 seconds, until just combined. Use a spatula to scrap down the sides of the bowl and mix once more to combine.
  7. Let batter sit for 5 minutes.
  8. Pour batter into the prepared pan and smooth into an even layer.
  9. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist.
  10. Cool and then cut into squares. Store in an airtight container for up to 3 days.
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