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I promised a full-size version of the single-serve okra brownie I posted a little while ago, and I’m here to deliver! These brownies are a Deep S for Trim Healthy Mamas, which means that they focus on foundation fats (like coconut oil and eggs). They’re naturally gluten, dairy, and nut free, so allergy people rejoice!
Yep, you read that right. I said “okra.” In case you’ve never seen okra in its whole form, check out the pictures in this post. We grow this unique vegetable in our garden every summer; it’s very hardy and very prolific. I suggest using frozen diced okra in this recipe because it’s been blanched, and the blanching process helps cut the slime in the okra and makes it disintegrate into your brownies better. Want to learn more about okra as a superfood? Check out the explanation in this recipe on the Trim Healthy Mama website or read about it in the THM Cookbook.
I used a significant amount of okra in this recipe because I’ve really been trying to eat more of this special vegetable. I’m using a Ninja blender which is losing some of its power after years of hard use and it didn’t blend the okra quite as finely as I would’ve liked, so you can probably see some okra specks in the pictures in this post. I say all that to explain that I can taste the okra in these brownies. It adds a bit of an “earthy” flavor. I’m not going to lie and say that you can’t taste it a little. I put enough in these brownies that I expected to taste it, and I don’t mind a bit! I definitely recommend refrigerating these brownies overnight before eating them – and once they’re fully chilled…mmm, are they ever good! Every single bite contains lots of good okra and coconut oil to nourish your body. I personally love them, but if they’re not your thing, I understand. I just wanted to give you an upfront warning. I’m about the farthest thing away from a picky eater you could find, so sometimes I struggle to know which recipes I should blog and which I shouldn’t. Honestly, I like most of the recipes I create, but not everyone agrees with me (this is when I’m especially thankful for my bluntly honest family). I will say this: these brownies only lasted the two days that they did because I insisted to my sister that we should save some to go with the Deep S ice cream recipe I was working on the day after I made them…. 😛
If you don’t want quite so much okra, try the Cry No More Brownies recipe in the Trim Healthy Mama Cookbook. Those brownies are different in that they don’t use so much okra, and they use yummy things like baking chocolate to make what looks like it would be a wonderfully traditional brownie recipe! They aren’t Deep S, though. I have a non-okra Ultimate Brownie recipe here that has a pretty traditional taste and texture – no scary veggies involved – if that’s more your speed.
Disclaimers aside, I love these superfoody okra brownies. They’re so healthy that they put dessert guilt in the negative, plus they taste good. That’s always an added bonus. I don’t usually remake recipes, but this one is definitely going to be made again in my kitchen. If you try them, let me know what you think!
As always, check out the Notes section of the recipe for answers to FAQs, and check out the Suggested Products section below the recipe to find links to the products I use and recommend.
You might also enjoy:
- Starting THM
- my picture recipe index
- my ultimate brownie recipe (no okra)
- my Deep S recipes
- this single serve okra brownie
- 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
- Blend the okra, water, coconut oil, and eggs together in a blender just until smooth.
- Whisk the dry ingredients.
- Add the blended mixture to the dry ingredients and beat with a hand mixer just until mixed.
- 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
**Use refined coconut oil if you don't want a coconut flavor.
I’m working on a Deep S ice cream recipe to go with these brownies, and I have a Deep S peanut butter ice cream topping all ready to post with the perfected ice cream recipe! Deep S brownie sundaes, anyone?
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