Okay, so maybe this doesn’t sound tasty, but just one avocado makes a pretty great pan of chocolate brownies. Honest. We promise you don’t taste the avocado―just rich, chocolately goodness. And all the healthy fats and nutrients avocados are beloved for.

 

INGREDIENTS

1 medium, ripe avocado
2 large eggs
1/3 cup coconut sugar
1/3 cup cocoa powder
4 tablespoons unsweetened nut butter (peanut butter is fine, but the brownies will have a definite peanut butter flavour)
1/4 cup liquid/melted coconut oil (or ghee or butter)
1 tsp vanilla
1 tsp baking soda
1/4 tsp sea salt
1/2 cup of chopped sugar-free or very dark chocolate (optional)

METHOD

Pre-heat oven to 350F.

Line an 8″ square baking pan with parchment paper

Combine all ingredients in the bowl of a food processor. You could use a mixer, but the food processor makes slightly easier work of it.

Blend on low until everything is smooth and incorporated. But not too long or you’ll have dry brownies. Really, under a minute will do it.

Pour mixture into the baking dish and smooth the top. The mixture will be thick. Feel free to top with chocolate chips, chopped dark chocolate, chopped nuts, cocoa nibs or coarse sea salt before baking for 30 minutes.

Check the brownies at 25 minutes so as not to overcook. It’s hard to tell with brownies, but the edges should start to shrink a bit from the sides of the pan.

Allow the brownies to cool completely before removing from the pan and slicing into squares. Store the brownies in an airtight container in the fridge for up to a week.