Ingredients

1.

Avocados Raw
2 fruit without skin and seeds
2.

Cocoa Powder
1-½ tbsp
3.

Almond Flour by Bob's Red Mill
2 tablespoon
4.

Salt
⅛ teaspoon
5.

Baking Powder
¼ tsp
6.

Egg Whites
2 large egg white
7.

Leavening Agents Cream Of Tartar
⅛ tsp
8.

Vanilla Extract Imitation Alcohol
1 tsp
9.

Stevia Liquid
1 teaspoon

Instructions

1.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a small baking pan (e.g., 8x8 inch) by lining the bottom with wax paper or parchment paper. Lightly spray the paper and the sides of the pan with non-stick pan spray to prevent sticking.
2.
Scoop two ripe avocados into a food processor. Blend until completely smooth and creamy. Add the cocoa powder to the food processor and continue blending until the mixture is uniformly chocolatey and thick. Transfer the mixture to a clean bowl and set aside.
3.
In a separate bowl, sift together the almond flour, salt, and baking powder to ensure there are no lumps. Gradually add the dry ingredients to the avocado-cocoa mixture, stirring until just combined. Be careful not to overmix.
4.
Place the egg whites in a stand mixer fitted with a whisk attachment, or use a hand mixer in a large bowl. Whip the egg whites until they become foamy. Add the cream of tartar and continue whipping until stiff peaks form. Gradually add the vanilla extract and your preferred sweetener (e.g., erythritol, stevia) in the final stage of whipping.
5.
Gently fold the whipped egg whites into the avocado-chocolate mixture. Use a spatula to carefully combine the two mixtures, making sure not to deflate the air from the egg whites. This will help keep the brownies light and fluffy.
6.
Pour the brownie batter into your prepared baking pan and spread it out evenly. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the brownies cool completely in the pan before slicing and serving.