# Components:
→ Wet Ingredients
01 - 1 large ripe avocado, peeled and pitted (approximately 150 g)
02 - 2 large eggs
03 - 1/2 cup pure maple syrup or honey
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1/2 cup unsweetened cocoa powder (60 g)
06 - 1/2 cup almond flour (60 g) (or all-purpose flour for non-gluten-free)
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ Chocolate
09 - 1/2 cup dark chocolate chips (90 g), plus more for topping if desired
# Directions:
01 - Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring there's an overhang for easy removal.
02 - In a food processor or blender, combine the avocado, eggs, maple syrup, and vanilla extract. Process until the mixture is smooth and creamy.
03 - In a large mixing bowl, whisk together the cocoa powder, almond flour, baking powder, and salt.
04 - Add the blended avocado mixture to the dry ingredients. Stir until just combined, then gently fold in the dark chocolate chips.
05 - Pour the batter into the prepared baking pan and spread evenly. Sprinkle additional chocolate chips over the top, if using. Bake for 22 to 25 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
06 - Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares.
