Dark Chocolate Brownies
Dark Chocolate Brownies - fudgy and delicious with avocado and coconut oil. Try a swirl of peanut butter for a special treat. Make it gluten-free with almond flour.
avocado, brownies, chocolate, dark, valentine
dark chocolate bar
I use Lindt’s 85% dark
or white sugar
or 1 cup almond meal for gluten freel
Hershey's Special Dark Cocoa
I like Hershey’s Special Dark Cocoa
Optional: ½ cup peanut butter
melted in microwave
Preheat oven to 350 F. Line a 9 x 9 pan with parchment paper.
In a glass bowl in the microwave, melt together the coconut oil and chocolate chips or broken up chocolate bar), until liquid, 30 seconds first and then 15 seconds at a time and stirring in between.
In a large bowl, mash the avocado. Add the eggs, vanilla, pinch of salt and the sugar.
Add the flour and sift in the dark cocoa powder. Whisk.
Drizzle in the melted and cooled coconut oil and chocolate, whisking.
Pour into lined 9 x 9 pan.
Optional: If you are using the melted peanut butter, drizzle it on top of the batter now, in a continuous line and then use a pointed knife or toothpick to swirl through it, making a nice design.
Bake for 25 - 30 minutes or until done (toothpick comes out with minimal moist crumb, but not wet batter).
Let cool completely, then refrigerate until serving. I cut into 16 squares.
**Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving.