3TBSPedible flowers for garnish such as rosesdaisies, lavender, and chamomile (optional)
Instructions
Preheat the oven to 380°F.
Line a 9x9 pan with parchment paper and set aside.
In a small bowl, use a fork to mash the avocados.
Crack the eggs into a separate bowl and beat with a mixer at medium speed until light yellow and fluffy.
Add the mashed avocado and continue to mix for 2 more minutes, until well combined.
Break the chocolate into pieces and place in a heatproof bowl over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water, or you will burn the chocolate.
Add the coconut oil and stir until the chocolate and coconut oil are melted.
Remove the chocolate/coconut oil mixture from the heat and stir in the honey.
In a large bowl, sift together the almond and arrowroot flours.
Add the raw cacao powder and stir to combine.
Stir in the egg/avocado mixture and melted chocolate mixture until well combined.
Spread the batter evenly into the prepared pan and bake for 20 minutes.
Cool on a wire rack for 30 minutes.
When cool, decorate with edible flowers and a sprinkle of cacao powder if desired.
Cut into 9 squares and serve.
Notes
This recipe uses both melted chocolate and raw cacao powder to deepen the flavor of the brownies. Don’t skip either ingredient!If using an 8x8 pan, bake an additional 5 minutes.