Ingredients
Method
- Preheat oven to 350°F (180°C). Line an 8-inch square pan with parchment paper or grease lightly with cooking spray.
- In a large mixing bowl, whisk together the mashed avocado and oil, breaking up any large chunks. Add flour, cocoa powder, sugar, baking soda, vanilla extract, salt, and water (or coffee) and stir until combined. Gently fold in 1 cup of the chocolate chips.
- Pour batter into the prepared pan and spread evenly. Sprinkle with the remaining 1/2 cup chocolate chips. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and let cool for at least 20 to 25 minutes before serving.
- Cut into squares, serve and enjoy!
Notes
- Don't overmix the batter once the flour is added; this can develop gluten and lead to a tougher brownie.
- For a richer chocolate flavor, I’ve found that using hot coffee instead of water really deepens the cocoa notes without tasting like coffee.
- Avoid overbaking! The brownies should still look slightly underdone in the center when you pull them out; they will continue to set as they cool, ensuring that coveted fudgy texture. A toothpick inserted should come out with moist crumbs, not liquid batter, but not completely clean either. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a richer chocolate flavor, I’ve found that using hot coffee instead of water really deepens the cocoa notes without tasting like coffee.
- Avoid overbaking! The brownies should still look slightly underdone in the center when you pull them out; they will continue to set as they cool, ensuring that coveted fudgy texture. A toothpick inserted should come out with moist crumbs, not liquid batter, but not completely clean either. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.