Superfood Brownies
THM: Deep S, low carb, sugar free, gluten/dairy/nut free
Serves: 9
  • 1½ c. frozen diced okra, thawed*
  • ½ c. + 2 T. warm water
  • 5 T coconut oil**
  • 3 eggs
  • -
  • ½ c. oat fiber (use gluten free if necessary)
  • 6 T. cocoa powder
  • 1½ - 2 T. THM Super Sweet Blend
  • 1 tsp. baking powder
  • ¼ tsp. salt
  1. Blend the okra, water, coconut oil, and eggs together in a blender just until smooth.
  2. Whisk the dry ingredients.
  3. Add the blended mixture to the dry ingredients and beat with a hand mixer just until mixed.
  4. Spread the batter into a greased 8x8" glass baking dish and bake at 350* for 24 minutes. The center may still feel underdone, but that's OK. Let the brownies cool, then refrigerate them overnight before cutting and serving. Store in the refrigerator. Yields 9 servings
*I recommend using frozen diced okra because it has been blanched before freezing. Blanching helps cut some of the slime and makes the okra disintigrate into your brownies better.
**Use refined coconut oil if you don't want a coconut flavor.
Recipe by Briana Thomas at