Even Fudgier Avocado Brownies

Line an 8-inch square baking pan with parchment paper and spray with nonstick spray. In a large bowl, mix together the cocoa powder, baking soda, salt, and flour with a fork. Set aside.

To a high-speed blender, add the avocado, almond butter, coffee, maple syrup, eggs, and vanilla. Blend for about 30 seconds, scraping the sides as needed, until very smooth. You will taste any chunks of avocado, so blend well!

Add the avocado mixture to the dry ingredients and whisk until there are no more traces of flour. Mix ¾ cup of the chocolate chips into the batter, then transfer to the prepared pan.

Top the brownie batter with the remaining ¼ cup of chocolate chips.

Bake for 25 to 30 minutes until set. A tester should still come out a bit damp—you want them fudgy.

Cool in the pan for 15 minutes, then remove in one piece and place on a wire rack to finish cooling.

Cut into 9 or 12 pieces, depending on how large of a brownie you want. Dipping your knife into hot water between cuts helps ensure clean lines. Store brownies in the refrigerator for up to a week or in the freezer for up to 3 months. Enjoy!