These avocado brownies are so gooey and fudgy, you won't believe they are keto! Made in just one bowl, they use simple ingredients and turn out perfect every time!
Preheat the oven to 180C/350F. Grease and line an 8 x 8-inch square pan with parchment paper and set aside.
In a small bowl, add your almond flour, cocoa powder, and salt, and mix well. Set aside. In a mixing bowl, add your avocado, coconut oil, granulated sweetener, and vanilla extract, and whisk until smooth. Add the eggs in, one at a time, and mix well. Gently add in the dry ingredients and mix until just combined. Fold through the chocolate chips.
Transfer the brownie batter into the lined pan and bake for 22-25 minutes, or until the edges thicken up and the tops are firm.
Remove the brownies from the oven and let them cool in the pan completely, before slicing up.
Notes
TO STORE: Avocado brownies should always be stored in the refrigerator, covered, for up to 2 weeks. TO FREEZE: Place leftovers in a ziplock bag or shallow container and store them in the freezer for up to 6 months.