Tasty vegan Avocado Brownie
Preheat the oven to 350˚F (180˚C) and measure the ingredients.
- 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.
- 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.
- 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.
- 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 .
Line a 20 cm square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
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!