Alright, I held off as long as I could. I needed a little bit of detoxing after the holiday baking fest, and I have eaten more than my fair share of salads and vegetables as of late, and honestly if feels great to get into some better eating habits over the past couple of weeks…but sure enough my cravings for baked goods and chocolate came roaring back (as I knew they would). Which is fine. I completely believe that a healthy treat every once in awhile is key to successful long term weight loss, healthy lifestyle, and healthy relationship with food…so I got to work and came up with these beauties.
I was inspired to come up with a Nut Free Brownie by my darling sister-in-law. She came to visit over Christmas, and I made all sorts of my delicious baked goods for all of our company to enjoy; unfortunately, she is allergic to nuts. Pretty much everything I made had nuts in it. That is when I realized I needed to come up with a delicious nut free treat – challenge accepted!
Wow! I am so glad I did, because these brownies are so dang yummy. They are not as fudgy as my Dark Chocolate Flourless Fudge Brownies, but they are just as good with a slightly fluffier texture (don’t worry, this is not chocolate cake – I believe there is a firm distinction between brownies and chocolate cake and these still qualify as brownies). These also contain a secret hidden ingredient that makes them extra healthy and strangely delicious – Avocado! I have never baked with avocado, but I think I will try it more often. It adds some moistness and density to the brownies, and I promise, you won’t even taste the avocado. Trust me, I am not going to waste my time with brownies that taste like avocado, even though I LOVE avocado :). They are also gluten free, grain free, and paleo friendly. As always – my kind of brownie!
- 1/2 cup coconut flour
- 1/2 cup arrowroot powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1 medium sized avocado
- 6 Tbsp pure maple syrup
- 1/2 cup milk (I used unsweetened almond milk [Note: Almond Milk will not make them nut free, use another type of milk to ensure they are nut free i.e. coconut (from the carton) dairy, rice, etc])
- 2 eggs
- 1 tsp vanilla
- 1 tsp Apple Cider Vinegar
- 1/3 cup dark chocolate chips (optional by highly recommended)
- Preheat the oven to 350 degrees
- Shift together the coconut flour, arrowroot powder, baking soda, salt and cocoa powder
- Blend together the avocado, maple syrup, and milk until smooth
- Add the avocado mixture, eggs, vanilla, and apple cider vinegar to the dry ingredients
- Mix until well combined and a batter is formed
- Stir in the chocolate chips
- Transfer to a well greased 8x8 baking dish
- Bake for 35-45 minutes or until an inserted toothpick comes out clean
- Calories: 113 Fat: 4.5 grams Carbs: 18 grams Protein: 3 grams