I’m not ashamed to admit that I love Chocolate. (and red wine too – but that’s another story……). Chocolate (dark chocolate that’s at least 72% cacao) has health benefits. It’s loaded with anti-oxidants, polyphenols and flavonoids. (As much as blueberries!)
That’s why these brownies are so good. They’re loaded with dark, healthy chocolate.
Cacao powder is high in antioxidants, fiber, magnesium (most women are deficient), flavanols and polyphenols. Cacao powder is cold pressed and milled at low temperatures to protect these nutrients. (Cocoa powder is processed at much higher temperatures)
Avocados are the secret ingredients in these little guys. I promise you won’t taste the avocado at all. Avocados are high in fat, but it’s the healthy monounsaturated fat. Click here to read why fat is good for you.
These brownies are super rich and wonderful. I think next time I’ll make these using mini-muffin tins, because they are so rich. They taste so decadent, but you can eat them guilt-free!
½ Cup Coconut Sugar
1 t Vanilla Extract
½ Cup Cacao Powder
½ t Cinnamon
1 t Baking Soda
1 bar Dark Chocolate (72% Cacao or higher)
½ Cup Macadamia Nuts
Preheat oven to 350 F. Grease the muffin tins with coconut oil.
Cream avocado and coconut sugar together using a handheld mixer. Mix in the egg and vanilla extract.
Add the cacao powder, cinnamon, baking soda and stir together with a spoon until combined.
Roughly chop the dark chocolate bar and the macadamia nuts and add them to the batter.
Spoon the batter into the prepared muffin tins and bake for 12-15 minutes, until the center feels firm to the touch.
Let cool for 20 minutes.