Chocolate. I dream about this stuff. What is it about that "dark-lord of all things evil" that just calls to me? Maybe the name says it all, eh? It's my kryptonite. For reals. I love chocolate. LOVE. Sometimes a girl just needs some brownies, but being converted to a healthy lifestyle, I have to actually make my own treats. Granted, the old me would have just gone to the grocery store and had a carb and sugar loaded brownie and not really thought too much about it, but I'm not the old me. Chocolate crisis averted with these bad-boys! They're rich and thick and fudgy. Mmmmm. Mama neeeeeeeeds....
I used low impact carbohydrates that won't make your blood sugar trip out, and the sweeteners are from natural sources. I also use almond flour in this recipe, making it a great source of fiber, good fats, and protein.
In this recipe I be using the healthiest oil on the planet! Literally. It's the healthiest. Thanks to our friends at Ahuacatlan Pure Avocado Oil for sending me all the beautiful samples! We've had so much fun exploring this awesome stuff! I think you'll see why. The flavor is super buttery and perfect for awesome brownies!
So, without further introduction, here's today's recipe...
Gluten-Free Almond Flour Double Fudge Macadamia
Brownies
Ingredients:
1/2 cup Ahuacatlan Avocado Oil
½ cup Pyure Sweet Stevia Erythritol Baking Blend
Ingredients:
1/2 cup Ahuacatlan Avocado Oil
½ cup Pyure Sweet Stevia Erythritol Baking Blend
½ cup coconut sugar
2 Eggs
1 Tbsp Vanilla
1 cup almond flour
1/2 cup organic baker’s cocoa
2 Tbsp Arrowroot
1/2 tsp fine Sea Salt
1 cup chopped macadamia nuts
Directions: Cream together the oil, sugar, vanilla and eggs. Combine the dry ingredients and fold into the oil mixture. Spread into a greased 8 x8 baking pan. It is going to be pretty thick. Sprinkle the chopped hazelnut over the brownies. Bake at 325° 20-25 minutes until outside edges are almost dry. The middle will look a little moist. Remove from oven. The secret is to allow them to cool 1 hour before cutting. Cut into 20 brownies.
2 Eggs
1 Tbsp Vanilla
1 cup almond flour
1/2 cup organic baker’s cocoa
2 Tbsp Arrowroot
1/2 tsp fine Sea Salt
1 cup chopped macadamia nuts
Directions: Cream together the oil, sugar, vanilla and eggs. Combine the dry ingredients and fold into the oil mixture. Spread into a greased 8 x8 baking pan. It is going to be pretty thick. Sprinkle the chopped hazelnut over the brownies. Bake at 325° 20-25 minutes until outside edges are almost dry. The middle will look a little moist. Remove from oven. The secret is to allow them to cool 1 hour before cutting. Cut into 20 brownies.
My Fitness Pal Nutritional Information: Serving 1 brownie. 168 calories, 14 g fat, 8 carb, 2 fiber, 3 protein
Always My Very Best,
Your Friend Chef Tess
Always My Very Best,
Your Friend Chef Tess
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