The classic brownie gets a new and improved makeover with hints of spice, energizing super-foods and creamy avocado frosting! Feed that chocolate craving with these tasty treats just loaded with healthy fats! My favorite (baked) brownies, second only to this recipe!
Cayenne might not come to mind while making chocolate brownies, but believe me, they were made for each other. Sweet chocolate is beautifully complemented by the hint of spice and zing. Cayenne has been used for centuries in therapeutic medicine. This powerful spice helps supercharge your metabolism and stabilize blood sugar, especially when eating sweets. Cayenne also helps to prevent headaches, blood clots, heart attacks and the cold related allergens. Cayenne has also been used as detox support because of its ability to stimulate the circulatory system. Talk about a superfood!
Spirulina is a natural algae consisting of about 65% protein and amino acids, making it an excellent addition to any diet. Do not let the smell fool you, this revolutionary superfood is packed with vitamins and minerals. Spirulina is an excellent source of vitamins B-1 (thiamine), B-3 (riboflavin), B-6 (nicotinamide), B-9 (pyridoxine), C, D, A and E, in addition to calcium, iron and phosphorus. This blue-green algae can also bind to heavy metals within the body, making it an excellent detoxifier! There is one catch though, the taste. Fortunately, the uniquely disgusting taste of spirulina can fully be masked by chocolate. The taste of pond scum CAN be transformed into something delicious!
Avocados are one of my favorite fruits, they make this dessert a step above. Delicious frosting made from the purest of ingredients, a healthier version does not exist. You might not indulge in these beauties often but, I strongly encourage you to do so. Despite avocados fat content they are super healthy. Studies have shown that eating avocado helps the body efficiently absorb lycopene and beta carotene. Do not be fooled by the high fat content, these heart-healthy fats are like none other. The fats within avocados mostly consist of oleic acid, alike olive oil, which helps the digestive system breakdown fat-soluble nutrients such as beta carotene or B vitamins. The other remaining fat consists of phytosterols, which are key supporters of the inflammatory system. So feel free to enjoy every bite!
Cayenne might not come to mind while making chocolate brownies, but believe me, they were made for each other. Sweet chocolate is beautifully complemented by the hint of spice and zing. Cayenne has been used for centuries in therapeutic medicine. This powerful spice helps supercharge your metabolism and stabilize blood sugar, especially when eating sweets. Cayenne also helps to prevent headaches, blood clots, heart attacks and the cold related allergens. Cayenne has also been used as detox support because of its ability to stimulate the circulatory system. Talk about a superfood!
Spirulina is a natural algae consisting of about 65% protein and amino acids, making it an excellent addition to any diet. Do not let the smell fool you, this revolutionary superfood is packed with vitamins and minerals. Spirulina is an excellent source of vitamins B-1 (thiamine), B-3 (riboflavin), B-6 (nicotinamide), B-9 (pyridoxine), C, D, A and E, in addition to calcium, iron and phosphorus. This blue-green algae can also bind to heavy metals within the body, making it an excellent detoxifier! There is one catch though, the taste. Fortunately, the uniquely disgusting taste of spirulina can fully be masked by chocolate. The taste of pond scum CAN be transformed into something delicious!
Avocados are one of my favorite fruits, they make this dessert a step above. Delicious frosting made from the purest of ingredients, a healthier version does not exist. You might not indulge in these beauties often but, I strongly encourage you to do so. Despite avocados fat content they are super healthy. Studies have shown that eating avocado helps the body efficiently absorb lycopene and beta carotene. Do not be fooled by the high fat content, these heart-healthy fats are like none other. The fats within avocados mostly consist of oleic acid, alike olive oil, which helps the digestive system breakdown fat-soluble nutrients such as beta carotene or B vitamins. The other remaining fat consists of phytosterols, which are key supporters of the inflammatory system. So feel free to enjoy every bite!
My Favorite Brownies with Creamy Avocado Frosting
Gluten Free, Vegan
Ingredients:
For the Brownies:
1 tbs flax meal + 3 tbs water
1 and 1/2 cup finely ground almond flour/meal
1/2 cup GF sorghum flour
2 tbs cornstarch or arrowroot powder
1/3 cup unsw cocoa powder
1/4 tsp baking soda
2 tbs maca powder
1/4 - 1 tsp spirulina powder (optional)*
1 tsp ginger
2 - 3 pinches cayenne
1 tsp cinnamon
pinch of sea salt
1/2 cup + 1/4 cup vegan chocolate chips or chunks, divided
1/4 cup + 3 tbs coconut oil or ghee
1/4 cup + 4 tbs unsw almond milk
1/4 cup coconut sugar
1/4 cup raw honey
1/2 tsp real vanilla extract
1/2 cup chopped walnuts
For the Avocado Frosting:
2 medium avocados
4 - 6 tbs raw honey
3 tbs cocoa powder (optional if you want a pretty green frosting)
1 tbs olive oil
fresh mint, course sea salt and raw cacao nibs (for garnish)
Instructions:
Pre-heat your oven to 350F degrees and line a 9 by 9in baking dish with parchment. Prepare the flax egg and set aside.
For the brownies, combine all dry ingredients and spices, except for the sugar, in large mixing bowl. Stir to combine. Next, slowly melt 1/2 cup chocolate with the coconut oil or ghee. Stir in the sugar, mashed avocado, honey, almond milk, vanilla and flax egg to the melted mixture.
Add the wet ingredients to the dry and stir to combine. Finally, fold in the chopped walnuts and remaining chocolate pieces.
Pour the batter into your prepared baking dish and bake for about 35 minutes. While it is baking prepare your avocado frosting. Once baked, wait at least 2 hours before cutting (I have to admit, I did sample some off the side!)
For the avocado frosting, add the avocado, olive oil, cocoa powder and honey to a high speed blender and blend until extra smooth. Add more honey if needed. Store extra in an air tight container for up to 3 days. If you choose to omit the cocoa powder, use immediately.
To assemble, top the brownies with avocado frosting, cut and garnish. Store in the fridge for up to 5 days, let warm to room temperature before eating*. Enjoy!
*After you get used to the taste of spirulina, you can add more to your baked goods without even knowing it is there, but at first I would recommend going light.
Ingredients:
For the Brownies:
1 tbs flax meal + 3 tbs water
1 and 1/2 cup finely ground almond flour/meal
1/2 cup GF sorghum flour
2 tbs cornstarch or arrowroot powder
1/3 cup unsw cocoa powder
1/4 tsp baking soda
2 tbs maca powder
1/4 - 1 tsp spirulina powder (optional)*
1 tsp ginger
2 - 3 pinches cayenne
1 tsp cinnamon
pinch of sea salt
1/2 cup + 1/4 cup vegan chocolate chips or chunks, divided
1/4 cup + 3 tbs coconut oil or ghee
1/4 cup + 4 tbs unsw almond milk
1/4 cup coconut sugar
1/4 cup raw honey
1/2 tsp real vanilla extract
1/2 cup chopped walnuts
For the Avocado Frosting:
2 medium avocados
4 - 6 tbs raw honey
3 tbs cocoa powder (optional if you want a pretty green frosting)
1 tbs olive oil
fresh mint, course sea salt and raw cacao nibs (for garnish)
Instructions:
Pre-heat your oven to 350F degrees and line a 9 by 9in baking dish with parchment. Prepare the flax egg and set aside.
For the brownies, combine all dry ingredients and spices, except for the sugar, in large mixing bowl. Stir to combine. Next, slowly melt 1/2 cup chocolate with the coconut oil or ghee. Stir in the sugar, mashed avocado, honey, almond milk, vanilla and flax egg to the melted mixture.
Add the wet ingredients to the dry and stir to combine. Finally, fold in the chopped walnuts and remaining chocolate pieces.
Pour the batter into your prepared baking dish and bake for about 35 minutes. While it is baking prepare your avocado frosting. Once baked, wait at least 2 hours before cutting (I have to admit, I did sample some off the side!)
For the avocado frosting, add the avocado, olive oil, cocoa powder and honey to a high speed blender and blend until extra smooth. Add more honey if needed. Store extra in an air tight container for up to 3 days. If you choose to omit the cocoa powder, use immediately.
To assemble, top the brownies with avocado frosting, cut and garnish. Store in the fridge for up to 5 days, let warm to room temperature before eating*. Enjoy!
*After you get used to the taste of spirulina, you can add more to your baked goods without even knowing it is there, but at first I would recommend going light.
*I found that these brownies tasted best at room temperature, when eaten straight from the fridge they seemed dried out. I stored mine in the fridge, but removed them about 30 minutes before serving in order to
mint!
Post by: Rebecca
