Extended Shelf Life for: Avocados
It should come as no surprise that I have, yet another, avocado recipe to share here!
I made these for a potluck in late December and even whilst sitting among a homemade carrot cake, a ricotta-orange cake topped with pomegranate and preceded by numerous food items, I only brought a few of these little morsels home with me at the end of the night, which I think is a good sign.
Ingredients/Directions:
From Mary Quite Contrary Bakes
Preheat oven to 350 Fahrenheit. Grease an 8x8 or 9x9 square pan and set aside. In a bowl, whisk together 3/4 cups Flour, 1/4 cup Cocoa Powder, 1/2 tsp. Baking Powder and 1/4 tsp. Salt.
In a separate bowl, mix together 2 mashed, ripe Avocados and 8oz. Melted Chocolate. Stir in 1 cup Sugar until well combined. Add 2 eggs, 3 Tbsp. Vegetable Oil and 1 tsp. Vanilla, mix well until well combined and smooth.
Stir in flour mixture until just combined. Pour batter into pan and bake 28-32 minutes until toothpick comes out clean.
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