Ingredients:
1 large ripe avocado
1 cup coconut sugar (or your preferred granulated sweetener)
1/2 cup unsweetened almond milk (or any plant-based milk)
1 tsp vanilla extract
1 cup all-purpose flour (can use gluten-free flour blend)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup dairy-free chocolate chips (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it.
Prepare the Avocado:
In a large mixing bowl, mash the avocado until smooth. Make sure there are no lumps.
Combine Wet Ingredients:
Add the coconut sugar, almond milk, and vanilla extract to the mashed avocado. Mix well until all the ingredients are fully incorporated and the mixture is smooth.
Sift Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures that there are no lumps and everything is evenly distributed.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix.
Add Chocolate Chips:
Fold in the dairy-free chocolate chips if using.
Bake:
Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Cool
Allow the brownies to cool completely in the pan before cutting into squares. This will help them set and make them easier to cut.
Serve:
Enjoy your vegan fudgy avocado brownies! Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.