FLOURLESS CACAO-AVOCADO BROWNIES WITH CREAMY MANGO-CHEESE TOP (PALEO, GLUTEN-FREE)

Keto/Paleo Fudgy Brownies with Pumpkin Seeds and Macadamias (gluten-free, dairy-free, grain-free, lchf, sugar-free)

Brownies are for almost everyone a delightful pleasure, right? who can resist this temptation?  raise your hand right now. These are fudgy gooey and rich, they are filled with healthy fats, fiber, protein, vitamins, and minerals, are low in carbs, and free of dairy and sugar. Although I almost all the time eat paleo, these are keto because I used monk sugar and clear stevia liquid, and ginger syrup, to complete a cup of sweetener, but they can be made with coconut sugar, swerve, erythritol, or any kind of sugar that makes your boat floats, even you can change the nuts and seeds for your preferred ones and make them completely vegan changing the eggs for the equivalent substitute instead.

Look at these brownies, mmmm... are savor fully and you just can`t stop eating them, there is not complain about them you could say.

Sometimes I hear friends say that they don`t like coconut flour because of the texture and savor, but if you put the right quantity of liquid into the coconut flour because it absorbs a lot of it, you will never know what flour is inside. 

I like the smell when they are just cooked and warm, but I like it too when I take one from the fridge, Is there a specific time to eat them? 😋 I don`t think so, anything that it`s healthy and plus with dark chocolate I go for it for sure, do you? and...... I have to make a confession, I cut them when they were hot, I grabbed a spoon and dug in, sorry for you because you were not with me but I am not sorry at all 😂 because it was a wonderful time without no one saw me. I finished with a muddy mouth, what a delight! just like when you see a baby. We all have a child inside, so take it out and have fun cooking and eating.

KETO/PALEO FUDGY BROWNIES WITH PUMPKIN SEEDS AND MACADAMIAS (Gluten-free, Dairy-free, Grain-free, lchf, Sugar-Free)

Preparation Time: 10 min
Baking Time: 35 min
Total Time: 45 min

The recipe makes 20 brownies

Ingredients:                                                                                                              

1. 1/2 cup coconut flour preferably sifted.
2. 4 eggs 
3. 2 tbsp chia seeds + 5 tbsp water or 6 eggs, or equivalent substitute
4. 1/2 cup butter, ghee, or virgin coconut oil
5. 1/2 cup cacao powder
6. 3/4 cup monk sugar or 1 cup coconut sugar or another sweetener (see note below)
7. 1 tbsp clear stevia liquid or 2 tbsp and omit the ginger syrup
8. 1tbsp stevia ginger syrup (optional or 1/2 tsp ground)
9. 1/2 tsp sea or pink salt
10. 1 tsp vanilla
11. 1/2 tsp cinnamon
12. 1 cup unsweetened dark chocolate chips 
13. 1/4 cup of pumpkin seeds
14. 2 or more tbsps chopped macadamias
15. 2 tbsp unsweetened shredded coconut flakes (completely optional)

Instructions:

Preheat oven to 350 F.

Grease an 8x8 inch or 9x8.5 inch (mine)  baking pan and put a parchment paper, you can skip it if you plan to eat them in the pan, but if you plan to cut and then take them out, it`s convenient the parchment paper to lift them, also they don`t stick in the pan and don`t break down.

Melt the butter and cocoa in a small saucepan, or melt before the butter and blend it with the cocoa powder with a hand blender. Allow them to cool down until warm before putting them into the eggs, you won`t want scrambled eggs.

In another bowl mix eggs, sugar, and vanilla. Blend them into the cold cocoa and butter mixture.

Then stir in the coconut flour until the batter hasn`t any lump. Incorporate the choco chips. Let the batter sit for about 5 minutes.

Pour mixture in a pre-greased pan and bake it for 30-35 min.

Allow it to cool completely before cutting into squares, or eat warm straight to the pan 😊

Enjoy!

Notes: The recipe makes in the 9x8.5 inch pan around 20 squares, it depends on the size you want to cut them. I personally don't recommend making them in a small pan like 8x8 inch, they are fragile and will break apart, but if you do it anyway, take into account the bake time increases.

For the equivalent eggs: chia or flax eggs, or another egg liquid substitute.
For the sugar: you need 1 cup of sugar so this can be adjusted to equals parts of those sugars used in keto or 1 cup monk sugar and for paleo 1 cup of coconut sugar.
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You will need a cup of sweetener, I did not have the complete amount of the cup of the monk sugar, that`s why I mixed it with the clear stevia liquid, and I like ginger a lot, so I put it too, but you can skip this step, or if you like ginger, add the ground one to your liking, I think 1/2 tsp is good.

They can be stored in the fridge in an airtight container for a week or so, or they can be frozen
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If you like these brownies, maybe you can look at other yummy recipes I have with cacao and dark chocolate.

TRIPLE CHOCOLATE BROWNIES

FLOURLESS CACAO-AVOCADO BROWNIES WITH CREAMY MANGO-CHEESE TOP (PALEO, GLUTEN-FREE)

CHOCOLATE SWISS ROLL WITH COCONUT BUTTERCREAM

VANILLA CAKE, CHOCOLATE-COCONUT FROSTING

NEW NUTRIENT-DENSE CHOCOLATE BROWNIES (PALEO, WHOLE30, GLUTEN-FREE, DAIRY-FREE, SUGAR-FREE)

PALEO CHOCOLATE SWEET POTATO-CARROT BUNDT CAKE

NO-BAKE DECONSTRUCTED BROWNIES AS CASHEW BUTTER CUPS (PALEO, GLUTEN-FREE)

MOIST PLANTAIN-CHOCOLATE CAKE (GLUTEN-FREE, NUT-FREE, SUGAR-FREE, AIP, PALEO, WHOLE30)

I want to see your creations! Follow me, tag, or pin the recipe when you do it.

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Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda.

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