Avocado Brownies

I know you're thinking, "avocados in brownies???" But yes, avocados are used for their healthy fats so we don't have to load up the brownies with things like butter!!

These definitely turned out better than I expected. They have a very rich chocolate flavor. Think molten lava cake. They are not as sweet as your boxed brownies, but you still get a yummy chewy brownie when you want something rich and decadent!

Servings: makes 12 to 16 (depending what you bake them in)

1 medium ripe avocado

¼ c. extra-virgin coconut oil, melted

1 large egg

½ c. pure maple syrup

1 tsp pure vanilla extract

¾ c. unsweetened cocoa powder

½ tsp sea salt (or Himalayan salt)

¼ c. gluten-free flour

⅓ c. sugar-free dark chocolate chips (such as Lily's)

Preheat oven to 350°F.

Line your pan of choice (8x8 or 11x7) with aluminum foil. Or, select a muffin tin or mini muffin tin. Lightly coat with spray. Set aside.

Add avocado, oil, egg, maple syrup, and extract in food processor. Mix until blended.

Combine cocoa powder, salt, and flour in a medium bowl. Mix well.

Add cocoa powder mixture to food processor. Mix until blended.

Add chocolate chips. Either mix using food processor or stir to incorporate.

Pour batter into prepared pan of choice. (Optional - sprinkle with large crystal salt for flair)

Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.

Cool for at least 1 hour before removing from pan.

21 Day Fix: ½ yellow, 2 tsp

Servings: makes 12 to 16 (depending what you bake them in)

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