Avocado Brownies
These avocado brownies are deliciously creamy, incredibly moist, and decadently chocolate.
Servings: 9 brownies
Ingredients
- 1 large Hass avocado (or 1½ small Hass avocados)
- 2 eggs
- ¼ c + 2 Tbsp maple syrup
- 2 Tbsp coconut oil
- ½ c whole wheat flour or almond flour
- ½ c unbleached all purpose flour
- ¼ c cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ c semisweet or dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a 8"x8" or 9"x9" pan with parchment paper.
- Combine the dry ingredients in a medium mixing bowl.
- Mix the wet ingredients in a stand mixer on medium high speed until smooth. Blend in the dry ingredients until well incorporated. Fold in the chocolate chips. Pour into the lined pan.
- Bake the brownies for approximately 17 to 20 minutes or until a tooth pick comes out cleanly when inserted into the center of the brownies.
- Let the brownies cool in the pan. You can also let them cool on a cooling rack, if preferred, by carefully pulling at opposite edges of the parchment paper and lifting the entire sheet of brownies via the parchment paper out of the pan and onto the cooling rack.
Notes
Notes:
- I prefer to let the brownies cool in the pan, as they are fairly crumbly due to their moistness and when they are hot they tend to fall apart if they are removed immediately from the pan. For the best results, allow the brownies to cool about 10 minutes in the pan before transferring or serving. I have never had an issue with over-cooking or drying out the brownies by leaving them in the hot pan.