Avocado brownies

1 large ripe avocado

1/2 cup coconut oil

1/2 cup maple syrup

1 teaspoon vanilla extract

3 eggs

1/2 cup coconut flour (do not substitute for other flours as coconut flour behaves quite differently)

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon baking soda 

1 handful of chocolate chips (optional)

1. Preheat the oven to 180 degrees Celsius

2. Grease a square baking tin 8 X 8 inches and line it with two pieces of baking paper, cut to fit 8 inches in width but longer in length so it hangs out the sides, and place the two pieces in a cross over each other. Clip the tops of each side with metal clips if you like or just fold it over. This method makes it easy to remove the brownie. 

3. Remove the flesh of the avocado and blitz together the avocado, coconut oil, maple syrup and vanilla. You can use a blender or food processor, or even a hand blender. But it has to be very very smooth with no lumps. 

4. Scrape off the avocado goodness into a mixing bowl and beat in the eggs. 

5. Add the coconut flour, cocoa powder, salt and baking soda. Mix. 

6. Add chocolate chips and fold them in. 

7. Pour the batter into the prepared tin and bake for 25 minutes. 2-3 minutes less for fudgy, 2-3 minutes more for cakey. (Personally don't like cakey brownies... If you do then you might as well make a chocolate cake?) 

8. Allow to cool for 30 minutes or longer before removing it from the tin. 

9. Cut into nine squares. These can be stored in the fridge or freezer. 

Adapted from The Healthy Maven.