Ingredients
Scale
- 1 large ripe avocado (mashed until completely smooth)
- 1/2 cup pure maple syrup or honey
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour (or all-purpose flour)
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. In a medium bowl, mash the avocado until it is completely smooth and free of lumps. You can use a food processor or blender for an even silkier texture if preferred.
- Whisk the egg, maple syrup, and vanilla extract into the mashed avocado until well combined. In a separate small bowl, sift together the cocoa powder, almond flour, salt, and baking soda. Gradually fold the dry ingredients into the wet avocado mixture using a spatula. Stir until just combined, then gently fold in the dark chocolate chips. Be careful not to overmix, as this can affect the chewiness.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle a few extra chocolate chips on top if desired. Bake for 25 to 27 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. Remove from the oven and let the brownies cool completely in the pan before slicing. This allows the fudgy texture to fully set.
- Cook Time: 40 minutes