Dark Chocolate Avocado Brownies
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Coconut Oil (unrefined)3 cup
Unsweetened Cocoa Powder1 tsp
Sea Salt1 cup
Water (hot)1 tsp
Baking SodaDirections:
1
Preheat the oven to 350°F
2
Lightly coat an 8-or 9-inch square baking dish with coconut oil spray and set aside (the smaller dish will yield slightly thicker brownies)
3
In a small bowl, combine the flaxseed meal and hot water; set aside to coagulate
4
In a medium bowl, whisk together flour, cocoa powder, baking powder, spirulina, and salt
5
Set the dry ingredients aside
6
In a large bowl, whisk together the avocado, water, coconut oil, and vanilla extract
7
Using an electric mixer, beat in the brown sugar to combine until the avocado is smooth
8
Add the dry ingredients to the wet, and beat well to combine
9
In a small bowl, combine the baking soda and apple cider vinegar
10
When the mixture fizzes, use a spatula to stir into the brownie batter along with the coagulated flaxseeds
11
Gently fold in the chocolate chips
12
Scrape the batter into the prepared baking dish, and, using the spatula, smooth the surface
13
Bake until the sides of the brownies are dry and pulling away from the pan and the center resists light pressure, 20 to 25 minutes
14
Remove from the oven and set aside to cool for 1 hour
15
Then cut into 16 squares
16
Preheat the oven to 350°F
17
Lightly coat an 8-or 9-inch square baking dish with coconut oil spray and set aside (the smaller dish will yield slightly thicker brownies)
18
In a small bowl, combine the flaxseed meal and hot water; set aside to coagulate
19
In a medium bowl, whisk together flour, cocoa powder, baking powder, spirulina, and salt
20
Set the dry ingredients aside
21
In a large bowl, whisk together the avocado, water, coconut oil, and vanilla extract
22
Using an electric mixer, beat in the brown sugar to combine until the avocado is smooth
23
Add the dry ingredients to the wet, and beat well to combine
24
In a small bowl, combine the baking soda and apple cider vinegar
25
When the mixture fizzes, use a spatula to stir into the brownie batter along with the coagulated flaxseeds
26
Gently fold in the chocolate chips
27
Scrape the batter into the prepared baking dish, and, using the spatula, smooth the surface
28
Bake until the sides of the brownies are dry and pulling away from the pan and the center resists light pressure, 20 to 25 minutes
29
Remove from the oven and set aside to cool for 1 hour
30
Then cut into 16 squares