1/2 cup dark chocolate chips, divided
1 ½ ripe avocados, skin and seed removed
3/4 cup sugar
1 container siggi’s triple-cream chocolate yogurt
2 tsp vanilla extract
2 large eggs
1/2 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp salt
Additional cocoa powder for dusting
Preheat the oven to 350°F. Line an 8” x 8” pan with parchment paper.
Melt 1/4 cup dark chocolate chips in the microwave until smooth.
Add avocado, sugar, siggi’s yogurt, and vanilla extract to a food processor and puree until completely smooth. Pour in melted chocolate and puree until smooth and combined. Add eggs and process until combined. Add cocoa powder, flour, and salt. Pulse until the mixture is just combined – do not overmix. Remove the blade and fold in the remaining dark chocolate chips.
Spread the mixture into the prepared baking pan. Bake for 30-35 minutes, or until the brownies are just set. Set aside and cool before cutting into 16 squares.
This recipe comes from our friend, Brooke Mure.