This recipe uses a lot of unique ingredients that may be new to you if you have just started a low-carb lifestyle. Don’t be overwhelmed!! In the past, before I learned how to do this, I used wheat flour, sugar and other unhealthy ingredients that many of us grew up with.
At first, I thought using things like stevia, coconut flour, monk fruit, etc were weird and too expensive for me. What I’ve noticed over time is that I have become so much more familiar with how to use these and as I experimented, I found it has become much more natural and easy.
When I first tried to buy these ingredients, it was challenging because many grocery stores didn’t have the ingredients. So I had to go to specialty stores in order to get them. It was frustrating but now I feel like I am becoming an expert in it and it is a lot of fun!
For cost, remember that these natural sweeteners can go a long way. They are a lot upfront, but should last you awhile.
14 minutes
24 Brownies
10 1/2 oz stevia-sweetened chocolate chips
2 heaping tbsp coconut oil
3 hass avocados, pitted and peeled
3/4 cup monk fruit
3 squirts of liquid stevia
1 dash of himalayan pink salt
1 tsp vanilla extract
3 organic eggs
1/2 cup unsweetened cocoa powder
1/2 cup less 1 tbsp coconut flour
1 tbsp purified water
1 medium-sized hass avocado, pitted and peeled
3 tbsp unsweetened cocoa powder
5 heaping tbsp monk fruit
2 tbsp xylitol or 2 extra squirts of liquid stevia
5 squirts of liquid stevia
1 dash of himalayan pink salt
(optional) 1 tbsp organic butter
*(optional) spiced pecans to place on top of brownies
1. Preheat the oven to 400 degrees F.
2. Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
3. Melt the chocolate chips and coconut oil in a small pan on low heat, stirring until smooth. Then remove from heat and set aside.
4. Place the avocado into a food processor or blender and process/blend until smooth. You will need 1 cup of avocado puree.
5. Stir the avocado, monk fruit, liquid stevia, and vanilla extract into the cooled chocolate.
6. Next, beat in the eggs. (I prefer to use an electric blender while making these brownies.)
7. Stir in the coconut flour, cocoa powder, and water until the batter is smooth.
8. Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
9. Bake for 14 minutes or until the top is firm to the touch.
10. Remove from oven and cool completely in the pan before lifting the brownie from the pan.
1. Place frosting ingredients in a food processor or blender.
2. Process/Blend, scraping down the sides as needed until very smooth.
3. Spread over completely cooled brownies.
4. Cut the brownie into 24 pieces. I store mine in an air-tight container in the refrigerator since it contains avocados. I’d recommend not keeping them over three days unless you are freezing extra batches.
