Recipe: Avocado Brownies

Ingredients

1 large avocado, peeled and pitted
2 large eggs, at room temperature
⅓ cup coconut sugar or light brown sugar
¼ cup pure maple syrup
3 tablespoons unsalted butter, at room temperature (or coconut oil for dairy-free)
1 teaspoon pure vanilla extract
½ cup plus 2 tablespoons unsweetened cocoa powder
½ cup blanched almond flour
1 teaspoon espresso powder (optional)
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup dark or semisweet chocolate chips, divided

Preheat the oven to 350°F and line an 8x8-inch pan with parchment paper.
In a food processor, blend the avocado, eggs, coconut sugar, maple syrup, butter, and vanilla until smooth.
Add the cocoa powder, almond flour, espresso powder, baking soda, and salt to the processor and blend until smooth.
Mix in ¼ cup of chocolate chips, pulsing a few times to incorporate.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining ¼ cup of chocolate chips.
Bake for 25 to 30 minutes until the top is set and a toothpick comes out mostly clean.
Let the brownies cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
For best results, refrigerate for at least 4 hours or overnight before slicing.

Servings

16 brownies

Calories

130

Total fat

Total carbohydrates

13g

Total protein

Sodium

20mg

Cholesterol

29mg