These brownies are very dense (we like under baked brownies right?) but slightly more cloud-like than the usual brownie.
- 200 g. (1½ cup) avocado flesh* (very ripe, but not brown)
- 1 cup (240mL) coconut sugar OR ½ cup (120 mL) honey*
- 2 eggs
- 1 cup (240mL) dark cocoa powder (a bit more than 1 dl.)
- 100 g. dark chocolate (I used 85% cocoa)
- 1 tbsp. water
- ½ tsp. baking soda
- Preheat oven to 175°C / 350° F.
- In a bowl using a hand mixer (or use a stand mixer with the whipping-thing attached), mix together avocado and coconut sugar or honey until smooth. Beat in the eggs.
- Mix in the cocoa powder.
- In a foodprocessor grind the chocolate until fine (no lumps bigger than a small pea). Mix "chocolate-flour" into the dough.
- In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well.
- Butter a square pan or spring form. Pour the dough into the form and bake for approx. 20 minutes (until at toothpick comes out clean).
- Cool down outside the oven. Then cover and let cool in the fridge for at least 2 hours. The brownies becomes better the longer they sit in the fridge.
- Store in an airtight container in the fridge for up to an week.
- * Some readers say they had to add a little more sweetener. I like my brownies or cookies a little bitter, so if you want them sweeter just add on some more.
Brownie recipe adapted from thesmoothielover.com
Brownies for Days http://www.browniesfordays.com/