Total time: 40M
1 large avocado peeled and pitted or 2 small
2 large eggs
1/3 cup BBF Coconut Palm Sugar
1/4 cup pure maple syrup or agave
3 Tbsp BBF Avocado Oil
1 tsp pure vanilla extract
1/2 cup plus 2 Tbsp BBF Cacao
1/2 cup blanched almond flour
1 tsp baking soda
1/2 tsp kosher salt
1 cup dark or semisweet chocolate chips divided (Save ½ cup for top of brownies and chop)
Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper so that two sides overhang like handles. Lightly coat with nonstick spray.
In the bowl of a food processor fitted with a steel blade, place the avocado, eggs, coconut palm sugar, maple syrup, avocado oil, and vanilla. Process until it’s completely smooth and combined, stopping to scrape down the bowl a few times as needed so that no chunks of avocado remain.
To the food processor, add the cacao, almond flour, baking soda, and salt. Process until smooth. Scrape into a separate bowl and fold in 1/ 2 cup of chocolate chips.
Scrape the batter into the prepared pan and smooth the top. Sprinkle over the remaining 1/2 cup rough chopped chocolate chips. Bake for 25 to 30 minutes, until the top is set and a toothpick inserted in the center of the brownies comes out mostly clean.