Ingredients
- 1 ripe avocado
- 1/2 cup cacao powder
- 2 eggs
- 1 cup coconut sugar
- 1/4 cup peanut butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup dark chocolate chunks
Directions
Preheat oven to 350°F (175°C) and grease an 8x8 inch baking pan.
In a blender, combine the avocado, cacao powder, eggs, coconut sugar, peanut butter, baking powder, vanilla extract, and sea salt.
Blend the mixture until completely smooth.
Gently fold in the dark chocolate chunks.
Pour the batter into the prepared 8x8 inch pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
Frequently Asked Questions
How should I store these avocado dark chocolate brownies to keep them fresh?
Store the cooled avocado dark chocolate brownies in an airtight container at room temperature for up to 3 days. For longer storage, they can be kept in the refrigerator for up to a week, though they may taste slightly denser when chilled.
Can I substitute the coconut sugar in this avocado brownie recipe with another sweetener?
While coconut sugar works well with the avocado base, you can substitute it with an equal amount of granulated sugar or brown sugar. Be aware that substituting liquid sweeteners may require reducing other wet ingredients slightly for the correct texture.
My avocado brownie batter looks a little grainy; what's the best way to ensure it's completely smooth?
Ensure your avocado is very ripe before blending, and blend all the wet and dry ingredients (avocado, cacao powder, eggs, sugar, etc.) in a high-speed blender until absolutely no lumps remain. Smoothness is key here since we are not using melted chocolate in the initial batter.
