Chocolate Caramel Avocado Brownies

Chocolate Caramel Avocado Brownies

Ingredients

Makes 12 (large) brownies

2 large ripe avocados (I used Hass)

8 oz / 220 gr +70% dark chocolate, chopped (I used Dagoba)

3 tablespoons virgin coconut oil (or butter)

1 cup / 7 oz / 200 gr raw coconut palm sugar (I used Madhava)

2 free-range organic eggs (or 2 flax eggs)

1 teaspoon vanilla extract

¾ cup / 2.65 oz / 75 gr almond meal (I used Bob’s Red Mill)

¼ cup / 1.12 oz / 32 gr unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon fine grain sea salt

4 tablespoons caramel sauce (make your own paleo caramel with this recipe)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle.

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 do this).

Stir in the chocolate coconut oil mixture.

Whisk in 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.

Take your caramel sauce, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.

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

Let cool on a rack completely and cut into 12 squares using a sharp knife.