Oh my goodness! This is one of the richest, most delectable brownies I’ve ever eaten. It’s the third brownie recipe on my blog and I think the third one was the charm! Such a decadent mouthful, there’s just nothing to compare with a really fudgy brownie. This one fits the bill and is so easy to make. In fact, it takes longer to assemble the ingredients and scoop it out of the food processor into the baking dish than it does to make them!
Preheat oven to 350 degrees. Spray a 9×9″ baking dish with non-stick spray (I use the Chosen Foods 100% Avocado Oil spray). Add to the bowl of a food processor:
Pulp from 1/2 a small avocado or about 1/3 cup avocado pulp
3/4 cup date sugar
1/3 cup agave nectar
2 teaspoons vanilla extract
1/4 cup avocado oil or other light tasting oil
1 tablespoon ground flaxseed
1/3 cup unsweetened non-dairy milk
2 teaspoon instant coffee
Blend until combined. Add:
3/4 cup gluten-free all purpose flour
1/2 cup oat flour
3/4 cup carob powder
1 tablespoon psyllium husk flakes
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
By hand, mix in:
1/4-1/2 cup unsweetened carob chips, chocolate chips if you can use them, chopped walnuts (again if you can use them), or 2 tablespoons hemp hulls OPTIONAL
Scoop out of the food processor bowl and spread out evenly in the baking dish. I found it easiest to scoop it all out first and then using a large wet spoon to spread the mixture evenly in the baking dish. It is very thick!
Bake only 20 minutes turning once at 10 minutes. If using a smaller baking dish, bake for 25 minutes. DO NOT OVERBAKE OR YOU’LL HAVE DRY CAKE BROWNIES! Cool for at least an hour before cutting. In fact, it works well to cool for a half hour and then refrigerate them. They need to be cold before cutting into nine (or more) pieces.
cookingwithoutallergens 