Loaded Rehabbed Brownies
Creamy avocado is the secret ingredient in this chocolatey treat that's light on calories and one-seventh the sugar of regular brownies.
Preheat oven to 350 degrees.
Line an 8-by-8-inch baking pan with parchment paper leaving an overhang, spray with cooking spray; set aside.
Into a food processor, add 1 mashed avocado, ¼ cup coconut oil, 1 banana, 1 large egg, 2/3 cup sugar, 1/2 cup light agave, 2 teaspoons vanilla, 1 teaspoon instant coffee, and 3 tablespoons ground flax seed. Puree until smooth.
Next, add 3/4 of a cup of unsweetened dark cocoa powder, and ½ a cup of gluten-free flour to the processor. Pulse to combine, and make sure there are no lumps.
Finally, add the 1/4 cup of pecans, 1/4 cup of walnuts, and 1/8 cup of unsweetened coconut and incorporate.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
In a bowl, combine 1/4 cup pecans, 1/4 cup walnuts, 1/8 cup grated unsweetened coconut, and 1/8 cup toffee chips. Evenly sprinkle the topping over the top of the brownies.
Bake the brownies for 35 minutes, or until the top has just set; make sure the brownies are not too jiggly in the center, and that the edges have firmed up. Insert a toothpick in the center of the brownie to test for doneness; make sure no wet batter comes out on the toothpick.
Allow brownies to cool completely in pan on top of wire rack.
After brownies have cooled for at least 30 minutes, lift them out with parchment overhang and slice. Brownie crumbs will cling heavily to your knife; wipe the knife off with a paper towel in between slices.
Nutritional information (per serving): Calories: 270.9, Total Sugars: 20.4 g, Total Fat: 16.7 g, Saturated Fat: 6.76 g, Cholesterol: 18.5 mg, Protein: 3.993 g, Carbohydrate: 31.8 g, Dietary Fiber: 5.09 g, Calcium: 36 mg, Iron: 1.589 mg, Magnesium: 56.1 mg, Potassium: 280.8 mg, Sodium: 25.5 mg