Karen's Cave Kitchen
8 oz Bittersweet Chocolate squares
2 Tblsp Coconut Oil
4 Large Hass Avocados (mine were very ripe)
1 cup Honey (local, raw and unfiltered)
6 Eggs (cage free and brown)
1/2 cup Unsweetened Cocoa Powder
2 Tblsp Pure Vanilla
4 Tblsp Coconut Flour
2 tsp Baking Soda
1 tsp Sea Salt
Remove pits and skins from avocados. Purée the avocado flesh in a food processor until really smooth (no lumps). Melt chocolate in coconut oil over low heat and add mixture to processor. Run again until combined. Add dry ingredients and honey and blend again until mixed thoroughly. Add vanilla and eggs last and blend until mixed.
Put batter in a 9x13 greased (I use olive oil) glass casserole and bake at 350 for 35-40 minutes or until toothpick comes out clean.
*** These will rise when baking and they will fall after they begin to cool. Don't expect a typical brownie because there is hardly any flour, tons of great fat and no refined sugar in this recipe. They will be wet and spongy ... But SO decadent!!! Enjoy!
Sometimes I also add pure chocolate chips to the top before baking (optional but yummy). And the last time I made these, I added 1 cup of raw walnuts to processor last ... Sometimes you just feel like nuts! If you DO add them, do it last and BARELY run the processor to just slightly chop them and mix through.