(Paleo) Fudgy Avocado Brownies

(Paleo) Fudgy Avocado Brownies

Ingredients

Makes 12 (large) brownies

2 large ripe avocados (I used Haas)

8 oz / 220 gr +70% dark chocolate, chopped

3 tablespoons virgin coconut oil (or butter)

1 cup raw coconut palm sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup / 2.65 oz / 75 gr almond meal

¼ cup / 1.12 oz / 32 gr unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon fine grain sea salt

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Lightly grease a 8x8-inch baking pan. Line the pan with foil and lightly grease the foil. This will make brownie removal much easier.

Place coconut oil and chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water. Stir with a wooden spoon until chocolate and coconut oil are completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.

In a large bowl, mash avocado until very smooth (I used an immersion blender to speed up the process). Whisk mashed avocado and melted chocolate mixture.

Whisk in raw coconut palm sugar until combined, then add in eggs (one at a time) and vanilla extract.

Sift in cocoa powder, then add almond meal, baking powder and salt, mixing with a large spoon until just combined (do not overmix).

Spread the batter into the prepared pan and smooth using a spatula.

Bake for about 28 to 30 minutes until the middle is set.

Let cool and cut into 12 squares using a sharp knife. Sprinkle with a tiny bit of flaked salt (I used Murray River), if desired.