Hypertension-Helping Chocolate Brownies

1/3 cup
Dutch-process cocoa powder
1.5 tsp
Instant coffee granules
1/2 cup + 2 tbls
Boiling water
2 oz
Unsweetened chocolate squares
1/3 cup
Avocado puree
3 tbsp
Almond Butter
1/2 cup
Egg Beaters, or Liquid Pasteurized Eggs, or four egg whites
2 tsp
Almond Extract
1-1/4 cup
Coconut sugar or palm sugar
1/2 cup
Brown sugar
1/2 cup
Buckwheat Flour
1/2 cup
Oat Flour
1/2 cup
Almond Meal
1/2 tsp
Potassium Chloride Crystals (sodium substitutes) such as Morton’s Salt Substitute or like product
3/4 cup
Bittersweet Chocolate Chips or Chocolate Chips with at least 60% cocoa

Consult with a physician before using any salt substitute that contains potassium chloride if you have kidney problems or take blood pressure, heart, or liver medicines, take diuretics, or have Addison’s disease, or have tissue injuries such as severe burns, or have high blood levels of potassium (hyperkalemia). It is best to take potassium chloride salt substitutes with food or meals or to get your potassium from foods that naturally contain potassium. Only take potassium chloride as a high-dose supplement if your doctor prescribes you to do so and is monitoring your blood levels of potassium.

Recipe by: Chef Kelly Yorke
Cocoa powder and dark chocolate are good sources of magnesium. Magnesium is a mineral that acts like a very common blood pressure medication class called calcium channel blockers. Avocado adds potassium and healthy fat to this recipe. Potassium helps increase nitrous oxide levels in the body which relaxes blood vessels and lowers blood pressure. Typical brownie recipes include lots of oil but this one uses tasty avocado and nut butter instead. This recipe produces brownies that are chocolaty, chewy and moist.

  1. Preheat oven to 350 ° Spray a 9 x 13 inch baking pan with vegetable cooking spray (or) line pan with non-stick foil (or) line pan with foil that has been sprayed with vegetable cooking spray.

  2. Place cocoa powder and coffee granules in a large mixing bowl. Add the boiling water and whisk ingredients together until smooth. Add the unsweetened chocolate and stir until chocolate is melted. Stir in the avocado puree, almond butter, eggs, and extract until well incorporated. Add the sugars and mix until well blended. Blend in the flours, almond meal and salt substitute until well incorporated. Fold in the chocolate chips. (As an alternative omit the almond meal and the salt substitute and reserve them to be used as a sprinkling on the top of the brownies instead. This lends a more distinct saltiness-like taste with each bite)

  3. Spread batter evenly out into the prepared baking pan. Place pan in oven on lowest rack and bake for 25-30 minutes. Do not over bake! Remove pan from oven and place on wire cake rack to cool for 1 to 1-1/2 hours. Flip or invert brownies out of pan and onto the wire rack or cutting board in one big piece. Continue to cool brownies for about another hour.

  4. When fully cooled, neatly cut brownies into 24, 2-inch bars.

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