Eggless Avocado Banana Brownies ~ Day 134

Healthy, low-fat brownie with a hint of banana and jaggery.  Turn those ripe bananas and avocados into these delicious, rich and fudgy brownies.  

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Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Yields:  13x9-inch pan of brownies

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Ingredients:

• All-purpose flour - 1 and 1/2  cups
• Coconut flour - 1/2 cup
• Unsweetened cocoa powder - 3/4 cup
• Brown sugar - 1 cup, packed
• Cane sugar - 1/2 cup
• Powdered jaggery - 1/2 cup
• Baking powder - 1 tsp
• Salt - 1/4 tsp
• Ripe banana - 1, large,mashed
• Ripe avocado - 1, mashed
• Vegetable oil - 1/4 cup
• Milk - 1/3 cup
• Vanilla extract - 1 tsp
• Semi-sweet chocolate chips - 1 cup

Method:

1. Preheat oven to 350 degrees F.  Brush or spray a 13x9-inch baking pan with oil and set aside.
2. In a large mixing bowl, combine the flours, cocoa, brown sugar, cane sugar, jaggery, baking powder, and salt.
3. In another bowl, whisk the mashed banana, avocado, oil, milk, and vanilla extract until well combined.
4. Add the banana mixture into the flour mixture and gently stir until just combined.  Fold in the chocolate chips.  The mixture will be thick and tight, but that is okay.   Do not try to add more liquid.
5. Spread the batter into the baking pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  Keep checking after 20 minutes to prevent over baking.
6. Place the tray on a wire rack and let it cool completely before cutting into squares.