1cupwhole-wheat pastry flouror white whole wheat flour
6tablespoonsunsweetened cocoa powder
2tablespoonsground flax seed
0.5teaspoonbaking powder
.25teaspoonbaking soda
.25teaspoonsea salt
0.5cupsemi-sweet or bittersweet chocolate chips
Instructions
Preheat oven to 325° F. Lightly coat an 8 x 8 baking pan with cooking spray.
In a small bowl, add the espresso powder to the hot water. Set aside.
In a large bowl, beat together the maple syrup and sugar with a hand mixer for 1 -2 minutes. Add the avocado and beat for an additional minute.
Add the almond milk, espresso, and vanilla. Mix until well combined.
In a separate bowl, combine the flour, cocoa, flax seed, baking powder, baking soda, and salt. Add to the liquid ingredients, and mix with a rubber spatula/spoon.
Stir in the chocolate chips.
Pour into the prepared baking pan and bake for 30 - 35 minutes. Do not over bake.
Notes
A ripe avocado should yield to gentle pressure when you apply it with your fingers, but it shouldn’t feel overly soft. If it’s too soft, it might be overripe and have brown spots inside which may affect the taste. If the stem is still attached, you can check the color underneath. Pop off the small stem cap at the top of the avocado. If it’s green, the avocado is likely ripe. If it’s brown, the avocado may be overripe.
Store cooled brownies in the refrigerator, in an airtight container for up to three days. For longer storage: Store in a freezer-safe container for up to 3 months. Thaw at room temperature when ready to eat.