Tasty vegan Avocado Brownie

Step 1/7

Preheat the oven to 350˚F (180˚C) and measure the ingredients.

Step 2/7

• 8⅓ g coconut oil
• 8⅓ g milk chocolate chip or vegan chocolate chip

Add the coconut oil and 50 g of the chocolate chips to a small pot and heat it on low to medium heat for 2 minutes or until melted. then let sit for 2 minutes before whisking together.

Step 3/7

• 16⅔ g light brown sugar
• ⅛ tsp vanilla extract
• 20 ml oat milk
• ⅛ pinch salt
• 5 walnuts
• 3⅓ g pecans

• food grinder

Use a nut grinder to grind the walnuts and the pecans ( a food processor or a blender can also be used for this step). Please note that the nuts do not need to be finely or evenly ground. Add the nuts , light brown sugar, vanilla extract, oat milk, and salt in the pot and whisk to combine.

Step 4/7

• 15⅞ g avocados

In a small bowl, mash the avocado until you no longer have big chunks . Alternatively, use a food processor or a blender to blend the avocado. Then whisk in the smashed avocado to the pot with the other ingredients.

Step 5/7

• 8⅓ g unsweetened cocoa powder
• 16⅔ g whole-wheat spelt flour
• 8⅓ g semi-sweet chocolate chip

Sift the spilt flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate .

Step 6/7

Line a 20 cm square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.

Step 7/7

Bake for 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let it cool completely before cutting.

Enjoy your meal!