Fluffy brownies (2)

The first batch of fluffy brownies turned out well. As per usual, I tweaked the recipe slightly just to see what it would be like. 

Fluffy brownie

Ingredients

9-12 pieces

50g dark chocolate 85% cocoa, broken into small pieces
65g dark chocolate 70% cocoa, broken into small pieces
1 tbsp raw coconut oil
190g (2 medium-small) ripened avocado 
4 large free-range eggs, lightly beaten
⅓ C organic honey & maple syrup

1 tbsp vanilla

¼ C smooth almond butter
1 tbsp ground almonds, sifted
1 tsp baking soda, sifted
⅛ tsp pink salt

⅓ C pure, non-alkalised cocoa powder

1 C walnuts, roughly chopped

Method

1. Preheat the oven to 175°C.
2. Melt the chocolate and coconut oil over a bain-marie over a low heat. Stir constantly and make sure no water gets in the chocolate. Once the chocolate and oil have melted and combined, remove from heat and let cool.
3. Mash the avocado flesh in a medium bowl. Make sure it's a smooth consistency. 
4. Mix the melted chocolate into the avocado.
5. Using an electric mixer, beat in the eggs, honey, syrup, and vanilla.
6. Beat in the almond butter, sifted ground almonds and baking soda, and salt.
7. Mix in the cocoa powder and mix thoroughly.
8. Fold in half of the chopped walnuts and combine thoroughly.
9. Spoon the batter into a 9"x9"x1.5" silicone cake tin.
10. Sprinkle the rest of the chopped walnuts on top of the batter.
    
11. Bake for 30 minutes, or until cooked through.
    
12. Remove from the oven and let sit in the tin for 10 minutes before transferring onto a wire rack to cool.
13. Store in an air-tight container.
    

With the added cocoa powder, the brownies did indeed turn out more chocolatey but still light and fluffy. I gave away a few pieces to friends and Husband's colleagues and got positive feedbacks. So thumbs-up for this recipe!