Here we are at the end of June! We are half-way through 2016 already!! I can’t believe that we are heading towards another 4th of July. I am pretty excited about this coming weekend because, if all goes as planned, I will have ALL four of my kiddlets under my roof once again…for about 48 hours! Hey, I’ll take what I can get! I have no idea when we will all be together again because one of my blue stars will be leaving in early July for the other side of the world. This makes me sad! I’ve never been so far away from any of my kiddos as I will be for the next 3-4 months. And before he returns, one of my other blue stars will be leaving as well. While my momma heart will worry about them, I understand fully that this is what they are called to do at this time. I will pray for their safety while they are gone and for their safe return.
Now to the recipe. I took a recipe featured in the new THM cookbook and made some changes ( read “experimented”) and came up with this pretty amazing recipe. Keeping it in the fridge helps keep it fudgy until it is all eaten…which won’t be long, I can assure you! I have made these brownies several times and none of the guys in my family know that there is okra in them! And as a bonus…they are low-carb!
1/2 c. unsweetened cocoa powder
1/4 c. peanut butter powder
3/4 c. coconut oil
3/4 c. butter
1-1/2 c. sweetener (I use Pyure)
2 tsp. vanilla
1/4 – 1/2 tsp. salt
1 c. oat flour
1 c. unsweetened dried coconut
1-1/2 c. okra (I use frozen. Let it thaw slightly before using).
2 oz. cream cheese
2 tbsp. butter, softened, but not melted
1/4-1/3 c. heavy cream
4 tbsp. sweetener
1/2 tsp. vanilla
For the brownies: melt the coconut oil and butter in a small saucepan. Add the cocoa powder and peanut butter powder. Stir well. In a large mixing bowl, combine the dry ingredients. Set aside. In your blender, combine the okra, eggs and vanilla. Blend completely so there are no particles of okra seen. Pour the cocoa mixture and the okra mixture into the dry ingredients and stir well.
Pour the batter into a lightly oiled 9 x 13 pan. Bake at 350 degrees for about 25-30 minutes. Let cool.
Combine the icing ingredients in your blender or food processor. Give it a taste and add more sweetener if needed. Spread on cooled brownies. For a garnish, grate an 85% chocolate bar over the icing. Refrigerate for several hours before serving.