In this recipe, avocado is used as a healthier fat in place of butter. Not only do these rich and chocolatey brownies taste great, but they are a treat you can feel good about indulging in. You can use all-purpose flour or a gluten free flour.
Preheat the oven to 350 F. Lightly grease an 8 or 9 inch square baking pan with 1/4 tsp of the melted coconut oil.
In a food processor, combine the avocado, honey and sugar. Pulse until it is well blended and smooth. Make sure to scrape down the sides for any remnants. Blend in the eggs. (See notes below regarding this step).
Melt the chocolate chips and remaining 1/4 tsp coconut oil slowly over a double boiler stirring frequently. This helps obtain a smooth consistency. (You can also do this in the microwave using short bursts of heat and frequent stirring.) Remove chocolate from the heat.
Slowly combine the wet ingredients into the melted chocolate and blend in the dry ingredients.
Stir in the nuts last (optional). Spread the batter into the prepared pan evenly. Sprinkle a small amount of additional chocolate chips on top if desired.
Bake for 25 to 30 minutes or until a skewer comes out of the center clean. Set aside to cool. Enjoy!
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Pureeing the avocado in a food processor helps ensure a smooth consistency. If you skip this step you may find small chunks of green avocado in your final brownie product.