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Avocado Brownies

selective focus photography of vegetable salad

Ingredients 

  • 1 large avocado peeled ad pitted 
  • 2 large eggs at room temperature
  • 1/3 cup coconut sugar or light brown sugar 
  • 1/4 cup pure maple syrup
  • 3 tbsp unsalted butter at room temperature (to make brownies dairy free, use coconut oil)
  • 1 tsp pure vanilla extract
  • 1/2 cup plus 2 tbsp unsweetened cocoa powder 
  • 1/2 cup blanched almond flour 
  • 1 tsp baking soda 
  • 1/2 tsp kosher salt
  • 1/2 cup dark chocolate chips

Directions

  1. Place s rack in the center of your oven and preheat the oven to 350 degrees f.
  2. Line a 8×8-inch pan with parchment paper so that two sides overhang like handles. Lightly coat with nonstick spray.
  3. In the bowl of a food processor fitted with a steel blade, place the avocado, eggs, coconut sugar, maple syrup, butter, and vanilla. Process until smooth and combined, stopping to scrape down the bowl a few times as needed so that no chunks of avocado remain.
  4. To the food processor, add the cocoa powder, almond flour, baking soda, and salt. Process until smooth. 
  5. Add 1/4 cup chocolate chips and pulse a few times so that the chips are roughly incorporated.
  6. Scrape the batter into the prepared pan and smooth the top.
  7. Sprinkle over the remaining 1/4 cup chocolate chips. Bake of r25 to 30 minutes, until the top is set and a toothpick inserted in the center of the brownies come out mostly clean with just a few moist crumbs clinging to it.
  8. Place the pan on wire cooling rack and let the brownies cool for 30 minutes. With the parchment handles, lift the brownies from the pan and place them on the rack to cool completely.
  9. If time allows, refrigerate for at least 4 hours or overnight.
  10. Slice and serve.