Due to its high fat content, avocado is the perfect substitute for both butter and eggs in vegan baking. For a smooth batter, choose a really ripe avocado at the market. Grab one and give it a soft squeeze; if it's ready, it should yield to gentle pressure. Adding both baking soda and baking powder help give the brownies that extra lift for a cakey texture. And then the pièce de la résistance: The brown sugars creates that thin, crunchy sugar crust on top that you love.
How to Make It
Preheat oven to 350°.
In a smooth processor, blend the avocados until they're completely smooth and airy.
Add the remaining ingredients—excluding the chocolate chips—into the food processor; pulse to incorporate.
Spoon the batter into an 8-inch square baking pan coated with cooking spray.
Sprinkle the chocolate chips over the top of the batter, and lightly press them into the batter.
Bake for 20 to 25 minutes, or until mixture feels set. The brownies should spring back slightly when touched in the middle. If you stick a toothpick into the center, it should come out with a few moist crumbs clinging to it.
Cool pan on wire rack until ready to serve.