1/2 cup (65g) all-purpose flour (or gluten-free flour blend)
1/4 tsp baking powder
1/4 tsp salt
1/4 cup (60ml) plant-based milk (almond, oat, or soy)
1/2 cup (90g) vegan chocolate chips or chopped dark chocolate (optional)
Instructions
Preheat the Oven Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking dish with parchment paper or grease lightly.
Prepare the Wet Ingredients In a blender or food processor, blend the ripe avocado until smooth. Add the melted coconut oil, maple syrup, and vanilla extract. Blend again until creamy and well-combined.
Mix the Dry Ingredients In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt.
Combine Wet and Dry Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined. Add the plant-based milk and mix until smooth. If desired, fold in vegan chocolate chips.
Bake Spread the batter evenly into the prepared baking dish. Smooth the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool and Serve Allow the brownies to cool completely in the pan before cutting into squares. For a firmer texture, refrigerate for 1-2 hours before serving.
Tips:
For extra richness, add a tablespoon of espresso powder to the batter.
If you prefer a sweeter brownie, increase the maple syrup slightly or add coconut sugar.
Store leftovers in an airtight container for up to 3-4 days, or refrigerate for a week.
