These brownies are rich and delicious. You won't know they're gluten free, nor will you be able to tell they are infused with a whole avocado! Double the recipe - it goes fast!
Preheat oven to 350º F. Line the bottom of an 8-inch square baking pan with parchment paper, then lightly grease the pan with cooking spray. Set aside.
Sift together cocoa powder, flour, baking soda and salt in a small bowl. Set aside.
Using your standing mixer, blend together ripe avocado flesh, melted butter and sugar until smooth, about 30-60 seconds.
Add eggs and vanilla to the avocado mixture and mix on low until all the ingredients are mixed well.
Add cocoa-flour mixture to the avocado mixture and mix together until smooth. Do not overmix.
Add batter to parchment lined baking pan. Gently pat the pan to the countertop to break up any air bubbles.
Bake brownies for 18-22 minutes or until a toothpick inserted into the center comes out clear.
Remove pan from the oven and allow brownies to fully cool before cutting them into 16 even squares. To speed up the cooling process, place brownies in your fridge. Serve chilled or at room temperature.
Notes
Sifting your flour and cocoa powder will help prevent chucks of cocoa powder from popping up in your final brownie mixture. Don't skip the sift.To make this dairy free, use Earth Balance vegan butter in lieu of regular butter.I have only tested this recipe with Bob's Red Mill 1:1 Gluten-Free Flour blend. Please leave me a comment to let me know if you try it with another flour blend and how it works for you.