Preheat oven to 350 degrees F. Spray an 8-inch square pan with coconut or avocado oil cooking spray.
Place dark chocolate and coconut oil in the bowl of a double boiler and melt over low heat, stirring almost constantly and never letting the water in the pot come to a boil.
While chocolate is melting, puree the avocado in a large bowl with a hand mixer.
Once chocolate is melted, pour into the same bowl with the avocado and add in sugar, salt and vanilla extract. Mix until combined.
Add in eggs one at a time.
Then add in baking soda, cacao, tapioca flour, coconut flour and gelatin and mix no more than 30 seconds, until just combined. Use a spatula to scrap down the sides of the bowl and mix once more to combine.
Let batter sit for 5 minutes.
Pour batter into the prepared pan and smooth into an even layer.
Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist.
Cool and then cut into squares. Store in an airtight container for up to 3 days.
#alixbarthnutrition, #cleaneatingbrownies, #healthydecadantdessert, #healthyholidays, #healthypartyfood, #holisticnutritionist, #holisticrecipes, #instafood, #justeatthefood, #linkendurancerecipes, #paleo, #paleobrownies, #primal, #superfoodbrownies, antiinflammatory, cleaneating, dairyfree, easytomake, glutenfree, grainfree, leftovers, linkendurance, moderation, Nutrition
Ingredients
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square pan with coconut or avocado oil cooking spray.
Place dark chocolate and coconut oil in the bowl of a double boiler and melt over low heat, stirring almost constantly and never letting the water in the pot come to a boil.
While chocolate is melting, puree the avocado in a large bowl with a hand mixer.
Once chocolate is melted, pour into the same bowl with the avocado and add in sugar, salt and vanilla extract. Mix until combined.
Add in eggs one at a time.
Then add in baking soda, cacao, tapioca flour, coconut flour and gelatin and mix no more than 30 seconds, until just combined. Use a spatula to scrap down the sides of the bowl and mix once more to combine.
Let batter sit for 5 minutes.
Pour batter into the prepared pan and smooth into an even layer.
Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist.
Cool and then cut into squares. Store in an airtight container for up to 3 days.