Recipe Rehab | Loaded Brownies

Preheat oven to 350 degrees F (176 C) degrees. Line an 8-by-8-inch baking pan with parchment paper, leaving an overhang. Spray with cooking spray and set aside.

Into a food processor, add the mashed avocado, coconut oil, banana, egg, sugar, agave, vanilla, instant coffee, and ground flax seed. Purée until smooth.

Next, add unsweetened dark cocoa powder and the gluten-free flour to the processor. Pulse to combine, and make sure there are no lumps. Finally, add the pecans, walnuts, and unsweetened coconut and incorporate.

Turn batter out into prepared pan, smoothing the top lightly with a spatula. Sprinkle your brownie topping on the batter.

Bake the brownies for 20–35 minutes, or until the top has just set. Make sure the brownies are not too jiggly in the center and that the edges have firmed up. Insert a toothpick in the center of the brownies to test for doneness; make sure no wet batter comes out on the toothpick.

Allow brownies to cool completely in pan on top of wire rack.

After brownies have cooled for at least 30 minutes, lift them out by grabbing the parchment overhang and gently place on a cutting board. Slice. Brownie crumbs will cling heavily to your knife; wipe the knife off with a paper towel in between slices.

In a bowl, combine pecans, walnuts, grated unsweetened coconut and toffee chips. Evenly sprinkle the topping over the top of the brownies; bake.