I have embarked on my gluten-free, refined-sugar-free lifestyle. Let's not use the word diet because I certainly am NOT on a diet. I am making it official a month and a half into it by beginning my journey in baking for my new lifestyle. I LOVE baking. Anyone who knows me KNOWS I love my cupcakes - and love to make them myself. This is big step out of my own baking comfort zone and I am very pleased with the results. The boys are very pleased as well.
4 ounces unsweetened chocolate 1 Tablespoon of coconut oil (+ extra for greasing baking dish) 1 Tablespoon Artisana Cacao Coconut Butter (optional) 3 small ripe avocados (or 2 large) 1/2 cup honey 3 Tablespoons coconut sugar 1/4 cup unsweetened cocoa powder 1 Tablespoon vanilla 2 Tablespoons coconut flour 1 teaspoon baking soda 1/2 teaspoon sea salt 3 eggs
Melt chocolate over a double-burner with coconut oil and cacao coconut butter until fully melted. Set aside to cool.
Preheat oven to 350 degrees. Grease an 8 x 8 baking dish (or similar size) with coconut oil.
Remove "meat" from avocados, discarding pit and peel (you aren't supposed to compost these, so just throw them away). Place meat in a food processor and puree thoroughly until completely smooth - NO lumps.
In the bowl of an electric mixer, beat the honey and coconut sugar on medium high until combined and beginning to get fluffy. Add the pureed avocado and all the remaining ingredients EXCEPT the eggs. Beat together on medium high until really smooth and fluffy. Add the eggs and continue to beat on medium for 2 minutes until incorporated.
Spoon the batter into the greased baking dish and spread evenly.
Bake on center rack in oven for 35 minutes or until a toothpick comes out clean. And while they bake (or before), take out 1/3 cup of unsalted butter to soften for the frosting. To speed up butter softening, I like to cut it into pieces or slices and place them on a plate on the counter top. This will work much quicker than trying to allow an entire stick to soften.
Brownies should be refrigerated after cooling.
Vanilla Buttercream Frosting
1/3 cup unsalted butter 1 cup powdered coconut sugar* 1 teaspoon vanilla
*While your butter is softening, you have to make some magic. I have not found any "powdered coconut sugar" on the market, but you can make your own! I have a Vitamix, but if you have a decent blender, it should work in that too. You could try a food processor, but not sure if the results will be the same. A clean coffee grinder should work as well, but haven't tried it myself. Here's how you do it:
1 cup coconut sugar 1 Tablespoon arrowroot powder
Place the coconut sugar and arrowroot powder in the Vitamix/blender. Close with cover tightly. Begin to blend at low speed, gradually increasing (slowly) until top speed. It gets messy in there. DO NOT open the container whatever you do (unless you want powdered coconut sugar all over your house). It shouldn't take more than a minute or two at the most. Shut the machine off and let it sit for a few minutes until the "dust settles".
Once your powdered sugar is ready - you are ready to make frosting...
Place the softened butter in an electric mixer and beat on medium high until smooth. Add the powdered coconut sugar, a little bit at a time, turning the mixer off to add it and turning it on low to get it to begin to incorporate. Once all the sugar is in, add the vanilla and beat on medium high for 4 minutes or more until mixture is fluffy and smooth.
The frosting can keep in a sealed container at room temperature for 5 days. Refrigerate for longer keeping. Since the brownies need to be refrigerated, you can "frost-as-you-eat" OR you can frost all of the brownies, place them in the refrigerator and just remove them for 20-30 minutes before serving to allow frosting to soften.