-
1
Preheat the oven to 350F.
-
2
Line a 8 by 8-inch baking dish with parchment paper, then coat the paper with cooking spray or brush with oil.
-
3
In a large bowl, sift together the flour, cocoa, and salt.
-
4
Place the almonds in a food processor, process until roughly chopped.
-
5
Add the almonds and chocolate pieces or chips into the cocoa-flour mixture.
-
6
In the same food processer (no need to clean), process the oil, avocado, eggs, and sugars until smooth.
-
7
Transfer the wet mixture to the dry ingredient mixture, then gently fold until just moistened and incorporated.
-
8
Pour the batter into the prepared baking dish and bake in the preheated for 30 to 35 minutes, or until the batter has just barely set in the middle.
-
9
Remove from the oven, let cool completely in the pan on a wire rack,
-
10
Slice into squares, serve at room temperature or chilled.
-
11
The brownies can be stored in an air-tight container in the fridge for a few days.
-
12
Note: To double the batch, just simply double the amount of each ingredient, then bake it in a 9-by-13-inch baking dish for same amount of time.
