Tiffani Amber Thiessen's Favorite Brownies

Deeply fudgy cocoa brownies with a surprise secret ingredient — pureed avocado — that keeps them irresistibly moist.

⏱️ Prep: 20 min🍳 Cook: 60 min

Ingredients

—		nonstick cooking spray
1 1/2 cups	360 ml	all-purpose flour
3/4 cup	180 ml	unsweetened cocoa powder
1/2 tsp.	2.5 ml	kosher salt
1/4 tsp.	1.3 ml	baking powder
1 1/2 cups	360 ml	granulated sugar
4		large eggs, at room temperature
2 tsp.	10 ml	pure vanilla extract
1/2 tsp.	2.5 ml	espresso powder
8 Tbs.	120 ml	unsalted butter
1 1/2 cups	360 ml	packed light brown sugar
1/2		very ripe avocado, pureed until smooth
4 oz.	115 g	semisweet chocolate chips, melted
1 oz.	28 g	unsweetened chocolate, melted

Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and spray it with cooking spray.
In a large bowl, whisk together the flour, cocoa powder, salt and baking powder. Set aside.
In a medium bowl, whisk 1/2 cup of the granulated sugar and the eggs until the sugar has dissolved. Stir in the vanilla and espresso powder. Set aside.
In the bowl of a stand mixer fitted with the paddle (flat beater) attachment, cream together the butter, the remaining 1 cup granulated sugar and the brown sugar on medium speed until combined. Add the avocado puree and mix until well combined.
Add the egg mixture in three additions, beating well after each. Reduce the speed to low and gently mix in the melted chocolate.
Add the flour mixture in batches until blended, scraping down the sides and bottom of the bowl as needed. The batter will be thick.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. Let the brownies cool before cutting and serving.