• Preheat the oven to 350°F (180°C). Line a square brownie pan with lightly oiled parchment paper. Set it aside.
• Before starting, measure the amount of mashed avocado in your measuring cup. This prevents adding too much avocado that would add a weird flavor to the brownies.
• In a food processor or high-speed blender, add the mashed avocado, maple syrup, tahini (or almond/peanut butter), almond milk, coconut sugar, unsweetened cocoa powder, oats, baking powder, vanilla extract, and salt.
• Process the brownie ingredients on the high-speed setting of your blender until a thick brownie batter forms. You may have to stop the food processor/blender a few times, scrape down the sides of the bowl with a silicone spatula and repeat until all the ingredients are blended together and no lumps of avocado are seen.
• Remove the blade from the food processor and incorporate the chocolate chips.
• Transfer the batter to the brownie pan and bake for 25-35 minutes or until a pick inserted in the center comes out clean or with a tiny little crumb on it.
• Cool the avocado brownies down in the pan for 5 minutes, then on a cooling rack until they reach room temperature.
• Warm avocado brownies can have a weird flavor so before you try them, cool them down and pop them in the fridge for ultra fudgy texture.

Storage

• Store in the fridge in an airtight container for up to 3 days or frozen for up to 3 months in zip-lock bags. Thaw at room temperature the day before.