Guilt Free Brownies.

Does such a thing exist?

Chocolate.

And Brownies.

Both awesome. I mean, who doesn’t love fudgy brownies?!

But could there really be a version that you don’t have to feel bad about eating? Or one that you can enjoy without getting all of the bad stuff from a regular brownie?

That’s exactly what we set out to make. 

Brownies that taste great aren’t always the best for us-and if we are attempting to allow our bodies to heal properly, they’re definitely not the best idea. So I wanted to make yummy brownies that were actually good to eat.

I scoured the internet, Google searches, Pinterest-nothing. There were recipes that hid zucchini in them (just pretend not to notice all the sugar and it’s fine).

There were recipes that used a whole list of ingredients, and upon further search those same ingredients are way higher in carbs! Not helpful.

So I decided to create something that would taste good, and still allow our bodies to heal, maintain our health, and not contain all that sugar! I didn’t know what to expect, so I kinda just went for it and tweaked it along the way, but they turned out great!

I would not have thought of using avocados in my brownie, and it definitely makes the batter turn green before adding in the cocoa-but we have recently started using avocados in our smoothies here at home, and it gives the smoothies a much creamier texture-so I figured I’d give it a shot and use those for the texture that always seems to be missing from a healthy brownie. I think it worked!

Then, I used a vanilla Greek yogurt. This helps to replace some of the vegetable oil used in traditional brownies, although I will warn you, if your brownies have a slightly dry texture when eating them, reduce the amount of Greek yogurt! Add in additional coconut oil or some extra avocado instead.

Finally, instead of traditional flour, I used Almond flour. Make sure to sift it! It helps. So if you have a nut sensitivity, you can use coconut flour or your favorite gluten-free blend. My only problem with those is that they’re traditionally much higher in carbs and provide little to none nutritional value, whereas the almond flour does give you some nutrients.

 

Slightly crispy crust and fudgy on the inside! Exactly what I wanted. We were at the Yukon Chocolate Festival, and lots of people really enjoyed them! My motivation here was to show how easily recipes can be made healthy. It doesn’t take too much, just putting in a little more effort!

We think they turned out pretty great.  Try them out for yourself and comment below to let us know what you think!

Ingredients:

1 egg

1/2 large avocado (or 1 small avocado)

1tbs vanilla

1/3 cup to 1/2 cup liquid coconut oil (I’d bet you can use traditional coconut oil if you melt it just enough to turn it into liquid)

1/2 cup vanilla Greek yogurt (I use one that has no artificial sweeteners)

Between 3/4 and 1 cup stevia to taste

1/2 cup Dutch cocoa powder (the Dutch cocoa helps with the fudgy taste)

1 1/4 cup almond flour

1tbs baking soda

Chocolate chips to taste (there are sugar free ones available)

 

Instructions:

  1. Pre-heat the oven to 350 degrees.
  2. Whip the egg until it’s nice and fluffy.
  3. Add the avocado, and mix until smooth.
  4. Add vanilla, coconut oil, and Greek yogurt. Mix until smooth.
  5. Mix in Stevia.
  6. Sift the cocoa powder and add it in until combined.
  7. Sift the almond flour and baking soda and mix just until combined. Over-mixing will result in a less fudgy brownie.
  8. Add in the chocolate chips.
  9. Cook the brownies for 30-40 minutes or just until done.

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