Foreigner's Hot Blooded Chile Avocado brownies

Are you hot blooded?  do you gotta'  fever of a hundred and three? 
Well these Sweet, spicy, and indulgent brownies will warm that blood and because we replaced butter and vegetable oil with Avocado you'll be able to do more than dance! These brownies lack the calories but certainly not the flavor...enjoy! 






Ingredients:
2 very ripe Avocado’s ( sliced with pit removed. ) 
3/4 cup Coconut sugar ( White Sugar works too ) 
2 Eggs ( Farm Fresh work best! ) 
1 tsp Vanilla Extract ( Use the real stuff, it's worth the money! ) 
2 tbsp. Freshly brewed coffee. cooled ( Optional )
1/3 cup Unsweetened Cocoa Powder
1 cup + 1 tsp. Whole Wheat Flour
1/4 tsp Salt
1/4 tsp Baking Powder
1/2 tsp. Cayenne Powder
1/2 cup Dark Chocolate Chunks 




Directions:


Preheat oven to 350F. 


Grease and lightly flour 8x8 baking pan. 


In a large bowl, add sliced very ripe avocado’s and mash avocado’s until smooth.


**NOTE** 
The great thing about using avocado in the recipe is that you won't actually taste the avocado but it will make the brownies taste creamier. 


Add sugar. Using a Spatula, mix to incorporate.


Add eggs, vanilla extract & coffee. Gently fold everything together ( Do not whisk ). 


**NOTE**
The coffee is optional but the reason for putting it in there is that it will bring out the flavors of the chocolate in the brownie and help them to stand out. 


In a separate medium bowl, combine all dry ingredients: cocoa powder, 1 cup whole wheat flour, salt & baking powder.


Add dry ingredient into wet ingredients. Gently stir just till it combines. Again, do not over-mix.


In a small bowl coat chocolate chunks in 1 tsp. Whole wheat flour and gently fold chocolate into brownie batter. 


Transfer batter into baking pan, spreading batter evenly toward the edges of pan.


Bake for 25 to 30 minutes.


Remove pan and allow to cool completely. Best served with a tall glass of milk and some good classic rock!