1/4 cup (half of one stick) unsalted butter, melted
1 1/2 cups coconut sugar
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup unsweetened cocoa powder
1/2 teaspoon Kosher salt
1/4 cup gluten-free flour (I used Trader Joe’s)
1/3 cup (approximately) dark chocolate chunks/chips
Preheat oven to 350°F. Line a 8×8″ baking pan with aluminum foil, leaving an overhang over the sides of the pan, and spray foil lightly with nonstick cooking spray.
In a large bowl, mash avocado very well with a fork. You want it to be as smooth as possible. Add the melted butter, egg, coconut sugar, water, and vanilla, and stir well to combine. Add cocoa powder and stir until fully incorporated and free of any large lumps. Stir in flour and salt until just combined, and then briefly incorporate dark chocolate chunks/chips.
Spread batter evenly in the aluminum foil lined pan and bake for about 35 minutes, until the top has just set. Allow brownies to cool completely (about 1 hour) in the pan on a cooling rack. Once completley cool, lift entire brownie out of pan using the foil overhangs. Remove foil from brownies and slice into 9 to 12 squares.