Fudgy Avocado Brownies

Ingredients

• 1/3 cup pureed Medjool dates — about 7-8 dates

• 2 ripe avocados

• 4 eggs

• 1/3 cup maple syrup

• 1/2 tsp. vanilla

• 12 oz. mini chocolate chips

• 3/4 cup cocoa powder

• 1/2 cup flour

• 1/2 tsp. salt

• 1/2 cup smashed freeze-dried raspberries

• 3/4 cup chopped walnuts

Directions

1.) Pre-heat oven to 350º F and grease a 9 x 9 inch brownie pan.

2.) Remove pits from dates and puree in a food processor or high-speed blender. Add a splash of warm water to loosen the puree. If you do not have either of these appliances I recommend soaking the dates for 10-15 minutes in boiling water and mashing with a fork.

3.) Puree avocados until smooth as butter, set aside.

4.) In a large bowl, beat eggs until frothy.

5.) Meanwhile, set aside 1/4 cup of chocolate chips and melt the rest in the microwave or over the stovetop.

6.) Add dates, maple syrup, vanilla, and melted chocolate into egg mixture, beating continuously until frothy again. The dates will not completely break up, don’t worry.

7.) In a medium bowl, mix cocoa powder, flour, and salt. Slowly add the dry ingredients into the wet ingredients. (This photo shows the consistency of the batter at this stage.)

8.) Carefully fold avocado puree into the mixture.

9.) Fold in walnuts and freeze-dried raspberries.

10.) Bake for 20-22 minutes. They will look a little wet when you pull them out and that’s okay, you want them to be fudgey!

11.) Sprinkle remaining chocolate chips onto the hot brownies and allow to cool for 10-15 minutes.

12.) These brownies are delicious straight from the refrigerator, off the counter, or heated in the microwave!

Happy Eating and Happy Valentine’s Day!