THICK + FUDGEY FLOURLESS BROWNIES (WITH SECRET INGREDIENT!)

These are hands down the BEST brownies (let alone DESSERT) that I have EVER made - and they're free of gluten, dairy, grains, soy and refined sugars + they're made with avocados! They are the most fudgiest, chewiest, and incredibly rich brownies you will ever bake.

So here's the thing, I've been dabbling with the Keto diet for the last couple of weeks. If you don't know what Keto is, pretty much is a low carb diet, where you eat high fat, low carb and moderate protein. I like experimenting with different ways of eating to see what works best for my body, and when I heard of Keto, I was afraid to try it. Low carb automatically makes my mind say oh, no, no chocolate. I must have sweets, how am I going to function without ending my night with a dessert? - Yep, I am a sucker for chocolate.

Chocolate is a staple in my house.  But, I must say, that these Fudgey Flourless Brownies are one of the most surprising sugar free chocolate recipes I have ever made. I decided to use the avocado as a butter substitute (to keep this dairy free), and it provided an incredible fudge texture to the brownies and absolutely no aftertaste at all!

Nutrition (per brownie) Calories: 82 Fat: 6.4 g Protein: 2.4 g Carbs: 6 g Fiber: 2.5 g Net Carbs: 3.5 g

Thick + Fudgey Flourless Brownies (with Avocado)

These brownies made of avocado and have only 3.5 g net carb per slice, sugar free, gluten free and healthy fat. Those delicious healthy avocado brownies are for all the chocolate lover who can't eat sugar. 

• 90 g Unsweetened cacao bites

• 2 tsp Coconut oil

• 2 medium Ripe avocado ((Make sure they're super ripe or else you won't get that creamy texture and batter may be clumpy))

• 2 Eggs

• 1/2 cup Organic Stevia ((Or other sweeter of choice, will effect calories))

• 1/2 cup Almond meal

• 1/2 cup Cacao powder

• 1/2 tsp Baking Soda

• 1/4 tsp Sea salt

• 2 tsp Vanilla extract

Toppings

• 12 g Roasted pecans

• 1/3 cup Unsweetened Cacao nibs ((melted))

• 1/4 tsp Coconut oil

• 1 tsp Sea salt ((coarsely chopped))

1.Preheat oven to 350 degrees F.

2. Line a square brownie pan (9 in x 9 in) with parchment paper and set aside.

3. In a small saucepan add the cacao nibs and coconut oil. Bring to medium heat until fully melted. If you want to place in a microwave safe bowl and microwave in 30 second increments, please do so! Set aside.

4. In your food processor with the S blade attachment, add all the brownie ingredients (not including the toppings) in this order: avocados, eggs, stevia, almond meal, cacao powder, baking soda, salt, vanilla. extract and melted chocolate mixture.

5. Process for 30 seconds to 1 minute or until all the ingredients comes together and you obtain a thick brownie batter.

6. Transfer the batter into the prepared square pan. Spread the batter evenly in the pan using a spatula.

7. Bake for 25-30 minutes or until a toothpick inserted in the middle of the brownie comes out clean.

8. Cool down 10 minutes in the pan before pulling out the brownie from the pan using the parchment paper to pull out the brownie easily.

9. Transfer the brownie on a cookie rack to cool down until room temperature.

10. While brownies are cooling, prepare the chocolate + toppings. In a small saucepan, under medium heat, melt the cacao nibs with coconut oil until liquid. Stir often to avoid the chocolate to burn.

11. In another saucepan, heat up pecans and salt stirring until fragrant.

12. Use a teaspoon to drizzle the melted chocolate on top of the brownie and decorate with crushed pecan nuts and extra sea salt.

13. Cut the brownie into squares and store the in an airtight container for up to 4 days.