Ingredients:
- 1 large (or 2 small) Ripe Hass Avocados (Approx. 200 g)
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup (60 g) Unsweetened Cocoa Powder (Dutch-process recommended)
- 1/2 cup (55 g) Superfine Almond Flour
- 1/2 cup (90 g) Powdered Erythritol/Monk Fruit Sweetener
- 1 tsp (5 g) Baking Powder
- 1/2 tsp (2.5 g) Sea Salt
- 1/4 cup (45 g) Sugar-Free Chocolate Chips (Optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing the paper to overhang the sides.
- Purée the Avocado: Scoop the avocado flesh into a food processor. Process until the mixture is completely smooth, like baby food, scraping down the sides as needed. This step is essential for the fudgy texture.
- Add Wet Ingredients: Add the eggs and vanilla extract to the avocado purée. Process until just combined and smooth. Transfer the wet base to a large mixing bowl.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the cocoa powder, almond flour, powdered sweetener, baking powder, and salt. Ensure no clumps remain.
- Combine Batter: Gently pour the dry ingredients into the wet base. Use a rubber spatula to fold the mixture until just combined. Do not overmix; stop folding once you see no streaks of dry flour.
- Fold and Transfer (Optional): Gently fold in the sugar-free chocolate chips, if using. Scrape the batter into the prepared pan and spread evenly.
- Bake: Bake for 25–30 minutes. The edges should look set and slightly cracked. A toothpick inserted into the centre should come out with moist crumbs attached, but not wet batter.
- Cool: Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour.
- Chill (Mandatory): Transfer the pan to the refrigerator and chill for a minimum of 2 hours, or ideally 4 hours, to ensure the signature dense, fudgy texture.
- Slice and Serve: Use the parchment paper overhang to lift the brownies from the pan. Slice into 12 squares and store leftovers in an airtight container in the fridge.