If you’ve actually been following me since the very beginning, you might remember these. It’s pretty much the one recipe that has remained popular the whole time, and for good reason.
Over the last year and a half I have made only miniscule changes to the recipe…I started using 2 big avocados (like fist-size?…I have big hands, I guess) rather than worrying too much about getting an exact amount, though I should note you want about a cup of puree. But a little more won’t kill you. Avocados are a superfood, remember? Also, I found that halving the baking soda and using GF baking powder alongside it has given all of my baked goods a great texture. This is because the baking soda is a basic agent that reacts with other stuff in the batter to get all bubbly and the baking powder has an acid (cream of tartar) already in it. Chemistry is fun! Just read your labels and make sure you get a GF and aluminum free baking powder…personally, I’m a fan of Featherweight Baking Powder.
So, yeah. Avocados and chocolate are still like, secret besties. If I’m gonna stuff my face with chocolate it might as well be sorta kinda good for me, right? These are super fudgey and, trust me, do NOT taste like avocado. Avocado is nature’s butter–it keeps these brownies so moist, even days later. But I mean, if they last for DAYS…I’m sorry. You’re not normal. Nothing this good should survive the night 😉
- 4 oz Baking Chocolate or Chocolate Chips
- 1 T Coconut Oil
- 2 Large Avocados (1 c puree…give or take)
- 1/2 c Honey or Maple Syrup
- 1/4 c Unsweetened Cocoa Powder
- 1 T Vanilla
- 1 T Coconut Flour
- 3 Eggs
- 1/2 t Baking Soda
- 1/2 t Gluten Free Baking Powder
- 1/2 t Salt
- In a microwave safe bowl, stir together the coconut oil ans baking chocolate and nuke for about 20 seconds at a time until melted, stirring in between so it doesn’t curdle.
- Puree the avocados in a food processor–make sure there are NO LUMPS. We want brownies, not guac.
- Fold the chocolate into the avocados in a large mixing bowl.
- With an electric mixer, beat the remaining ingredients into the batter until smooth.
- Grease an 8×8 pan and pour the batter, smoothing out the edges.
- Bake at 350 degrees for 30 mins. Cool and serve.