Avocado brownies ketogenic easy

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Ingredients:

•  150 gram avocado flesh approximately 1 large avocado peeled and seed removed
•  2 large eggs room temperature
•  3 1/2 tbsp unsalted butter room temperature
•  1/2 cup + 2 tbsp sukrin gold brown sugar alternative
•  1/2 cup + 2 tbsp unsweetened cocoa powder dutch process preferred
•  1/2 cup superfine almond flour
•  1/2 tsp baking powder
•  6 tbsp chopped dark chocolate or sugar free milk chocolate

Directions:

1. Preheat oven to 350°F. Grease the interior of a nonstick 8 x 8 inch baking pan with cooking oil spray and line the bottom with parchment paper. 
2. Add avocado, eggs, butter, brown sugar alternative to food processor. Pulse until batter is smooth and no avocado chunks remain.
3. In a medium bowl, combine cocoa powder, almond flour, baking powder. Whisk until evenly combined, breaking up any clumps of cocoa powder or almond flour as you whisk.
4. Pour dry ingredients into avocado batter. Pulse on low speed until the batter is smooth and uniform. You will need to scrape the batter from the sides and bottom of the food processor a few times, to help make sure the avocado is fully blended into the chocolate. Make sure avocado is fully blended into chocolate, otherwise you will taste the avocado in the brownies.
5. Stir in 4 tbsp of the chopped chocolate.
6. Spread batter into prepared baking pan. Batter will be very thick (like a mousse consistency) so you will need to use a spatula to spread it evenly across the baking pan.
7. Sprinkle remaining chocolate over surface.
8. Bake for about 17-20 minutes or until brownies are done. When you touch the surface of the brownies gently with your finger, it should bounce back. Allow brownies to cool for few minutes before cutting.

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