Makes 28 brownie bitesCalories 130 Prep Time 20 minutesTotal Time 35 minutesMade with Splenda® Stevia Sweetener
Ingredients
For the cake batter:
1 large avocado, peeled and pitted
2 large eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
⅓ cup Splenda® Stevia Sweetener Jar
½ cup plus 2 tablespoons unsweetened cocoa powder
½ cup blanched, superfine almond flour
1 teaspoon espresso powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup finely chopped walnuts
For the chocolate sauce:
¼ cup water
1 tablespoon Splenda® Stevia Granulated Sweetener Jar
3 tablespoons unsweetened cocoa powder
⅛ teaspoon kosher salt
½ teaspoon vanilla extract
Nutrition Info Per Serving
Serving Size: 2 brownie bites
Calories
130
Total Fat
11g
Saturated Fat
1g
Cholesterol
25mg
Sodium
190mg
Total Carbs
10g
Dietary Fiber
2g
Sugars
1g
Added Sugars
0g
Protein
4g
Instructions
Preheat oven to 350°F. Spray a mini-muffin tin with nonstick cooking spray.
In a food processor, add the avocado and blend until completely smooth. Stop and scrape down the side of the bowl as needed so that no chunks remain.
In a large bowl, mix together avocado puree, eggs, canola oil, and vanilla until combined.
In a medium bowl, combine Splenda Stevia Sweetener, cocoa powder, almond flour, espresso powder, baking soda, and salt. Add dry ingredients mixture to avocado mixture and stir until combined.
In another bowl, mix together all chocolate sauce ingredients until combined.
Gently fold walnuts and chocolate sauce into the brownie batter.
Scoop about 1 tablespoon of batter into each section of the mini-muffin tin and smooth the top. Bake for 10 to 15 minutes, until set and a toothpick inserted in one of the center brownie bites comes out mostly clean.
Let cool and remove brownie bites from the pan, placing them on a wire rack to cool completely.
