These brownies are chewy, rich, luscious, and spicy because they’re made with pure Mayan ingredients like cacao, coconut, chia seeds, avocado, and hot pepper. Gluten-free, grain-free, flourless, non-glycemic, and Paleo, you’d never guess by the amazing flavor and texture. Avocado provides healthy fat, protecting against bad cholesterol and high triglycerides. Chia seeds were prized by Mayans for sustainable energy. In fact, “chia” means “strength” in Mayan. Chia seeds are high in protein, Omega-3 fatty acids, and they help hold baked goods together.
These brownies are low-glycemic if you use the suggested zero-carb sweetener – they won’t destabilize blood sugar. Mt. Hagen organic decaffeinated coffee gives them a deep mocha flavor, and it is optional. Nuts are also optional. Hot peppers are not recommended if you’re intolerant to nightshades – these Mexican brownies are delicious without them. You can substitute carob instead of cacao, and you’ll need much less sweetener – start with 1/2 cup sweetener and add more to your taste. Makes on 9-inch square pan, or about 25 brownies depending on how you cut them. Go ahead and try these!
- 4 large eggs, at room temperature
- 2 tablespoons chia seeds
- 1 ripe avocado
- 1 tablespoon vanilla
- 1 teaspoon Mt. Hagen organic decaffeinated coffee (optional)
- 1/2 teaspoon unprocessed salt
- About 2 cups sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite granulated sweetener.
- 3/4 cup coconut butter softened, or 170 grams if hard. (If mixing by hand, soften it by putting the container in a bowl of warm water)
- 1/2 cup pure cacao powder or carob powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon allspice
- Add pepper to taste - about 1/4 teaspoons chipotle powder, or 1/2 teaspoon chili powder, or 1/8 teaspoon cayenne. (Peppers are nightshades, and they're optional)
- 1 cup chopped nuts such as almonds, walnuts or pecans, soaked and toasted if possible (See All About Nuts) (Nuts are optional)
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper that hangs over the edges like handles.
- In a food processor, blender, or mixing bowl (food processor is easiest) add eggs, chia seeds, avocado, vanilla, coffee, salt, and sweetener. Process well. Add coconut butter and mix well again.
- Add dry ingredients: cacao, and spices. Mix well. Pulse in the nuts last very briefly so they remain in chunks, and spoon the batter into the baking pan.
- Bake 20 to 25 minutes (Take care to not overbake if you like them chewy) or until a wooden toothpick comes out almost clean. Cool in the pan for 1 hour. (These slice better when chilled, however they're so delicious it doesn't matter how they slice.) Enjoy!