Step 1

Preheat your oven to 180 degrees Celsius or approximately 360 degrees Fahrenheit

Step 2

Line a cake tin with baking paper or parchment paper, or use a silicone tin. The tin I used was 20cm x 17cm (approx. 8 x 7 inches)

Step 3

Place the wet ingredients into your food processor (avocado, egg, maple syrup, and vanilla (optional) Blitz until you have a lovely smooth green purée

Step 4

Add the dry ingredients, excluding the chocolate chips (ground almond, cocoa and baking powder). Pulse until the mixture comes together to a well-combined consistent batter

Step 5

Add the chocolate chips, pulse until they are just incorporated into the batter.

Step 6

Pour the batter into the prepared cake tin I stud the top of the brownie with a few extra dark chocolate drops, it is an optional step but makes the brownie look even more appealing

Step 7

Bake for 25-30 minutes until the top of the brownie is set and when you pierce the brownie with a toothpick it comes out clean Allow to cool in the tin

Step 8

Lift the cooled brownie out of the tin, Slice into 16 pieces