I’ve been on a strong produce kick lately. I’ve been gathering a ton of avocados, tomatoes, carrots, mushrooms, and zucchini lately and going crazy in the kitchen with concocting a load of new favorite dishes. The other night before I was about to head out of town for a few days, I had one lone avocado left to eat up before I left. I was over avocado toast and didn’t feel like adding it to my dinner dish that evening and decided to give avocado brownies a try.

I honestly don’t think I can say that I’ve had an avocado brownie before! Is that strange? I feel like this dish is quite popular? Or did I just miss this trend? So this was going to be an experiment. But the experiment turned out to be pretty darn tasty!

Ingredients:

• 1 large Avocado or 2 med./small avocados
• 2 Eggs
• 1/2 Cup Agave Nectar
• 1/2 Baking Soda
• 1/2 semi-sweet Chocolate Chips
• 1/2 cup Unsweetened Cocoa Powder
• 1 tsp Sea Salt
• 1 tsp Vanilla Extract
• 1/2 Cup Whole Wheat Flour

Directions:

• Preheat oven to 350 degrees and spray a glass square pan.
• Mix all ingredients in a medium-size bowl.
• Pour mix into the pan and cook for 25 minutes.
• Let cool & enjoy!