This is Conscious Kitchen's recipe for their amazing vegan Avocado Chocolate Brownie. It's to good not to share. (www.theconsciousplantkitchen.com)
Ingredients
50g of ripe Avocado
60mls of Maple Syrup
45g Tahini (or almond butter or peanut butter)
180mls Almond Milk
75g Coconut Sugar
40g Unsweetened Cocoa Powder
80g Rolled Oats
8g Banking Powder
15mls of Vanilla Extract
1/4 Teaspoon Salt
3/4 Cup Dark Chocolate Chips
Instructions
Preheat the oven to 180°C. Line a square brownie pan with lightly oiled baking paper and set aside.
In a food processor or blender, add the mashed avocado (do not add additional avocado as it will change the taste of the brownie), maple syrup, tahini (or almond/peanut butter), almond milk, coconut sugar, cocoa powder, oats, baking powder, vanilla extract, and salt. Blend on high speed until all ingredients and well blended. This will take a few minutes. You don't want to see any of the individual ingredients in the mixture.
Pour the mixture into your lined brownie pan.
Sprinkle 1/2 cup the chocolate chips over the mixture and with a spoon or a butter knife gently stir the chocolate chips through the mixture.
Sprinkle the remaining 1/4 cup of chocolate chips onto the top of the mixture and bake for 25-35 minutes or until a brownie looks cooked. You don't want it to jiggle when you shake the pan.
Once cooked, let the brownie cool in the pan for 5 minutes before placing it on a cooling rack.
Warm avocado brownies can have a weird flavor so before you try them, cool them down and pop them in the fridge for ultra fudgy texture.