100 g coconut oil
3 tbsp honey
2 ripe avocados
1½ tsp vanilla extract
3 eggs
70 g coconut flour
50 g cocoa powder
1½ tsp baking powder
Equipment
Stick mixer
Brownie or baking pan (18 x 28 cm) lined with parchment paper
Preheat the oven to 180ºC. In a saucepan, melt the coconut oil with the honey. Remove the pan from the heat.
Halve the avocados, remove the pit, and peel off the skin. Cut the avocado into pieces. Use the stick mixer to blend the avocado until smooth.
Using a fork, mix the oil-honey mixture, vanilla extract, and eggs into the avocado puree. Gently fold in the coconut flour, cocoa powder, and baking powder.
Pour the batter into the prepared pan. Smooth the batter with the back of a damp spoon.
Bake the brownie in the preheated oven for 20-25 minutes until browned and cooked through. Allow the brownie to cool, then cut into 12 pieces.
Recipe Tip
Sprinkle 25 g pecans over the batter before baking.
For a sweeter taste, add an extra tablespoon of honey.
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