Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. (Grease the pan first, so the parchment paper will stay in place.) In a food processor, combine the avocado (peel and pit removed), cacao powder, eggs, coconut sugar, almond butter, baking powder, vanilla, and salt. Process until smooth, stopping to scrape down the bowl as needed.
Fold in the chocolate chips, then pour the batter into the prepared pan. (Decorate the top with a few extra chocolate chips, if desired.)
Bake at 325ºF for 40 to 45 minutes, or until the center of the brownies looks cooked-through. (You don't want it to jiggle when you shake the pan.) Allow the brownies to cool completely. The avocado flavor is MUCH more pronounced if you try these warm, so please don't be tempted to taste them until they have come to room temperature. You can place them in the fridge if you want to speed up the cooling process, or you'll have to wait at least 2 hours for them to cool on the counter.
Slice the brownies into small squares and serve. It's normal for this brownie to stick to the knife a bit with you cut them, since they are flourless and very fudgy. Leftovers can be stored on the counter for up to 48 hours, or in the fridge in an airtight container for up to a week.
Nutrition information is for 1 of 16 brownies.This information is automatically calculated, and is just an estimate, not a guarantee. Don't have a food processor? You can make these brownies in a single bowl, mashing the avocado with a fork until relatively smooth. I prefer using a food processor, but I've had good results with both methods.
If you need a nut-free recipe, try replacing the almond butter with 1/4 cup of your favorite flour. (I'd try oat flour or a gluten-free mix, or you could use 1/2 cup of almond flour instead.)
If you dislike the flavor of avocado, you can replace half of it with butter or oil instead to ease yourself into the idea. I'd try 3 to 4 tablespoons of coconut oil or butter to replace half of an avocado.
For a keto avocado brownie, try using a granulated sugar-free sweetener to replace the coconut sugar. (And let me know how it goes, please!)
For a vegan avocado brownie, omit the eggs and replace them with 1/4 cup of all-purpose gluten-free flour, and increase the almond butter to a 1/2 cup total.