1 1/3 cups sugar, divided
½ cup unsweetened cocoa powder
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1/3 cup all-purpose flour
½ teaspoon salt
3 large eggs
2/3 cup sugar
2 teaspoons coffee liqueur
½ cup avocado purée (1 medium very ripe avocado)
Heat oven to 325 degrees. Spray or grease bottom of a 9-inch square baking pan.
In bowl whisk 2/3 cup sugar, cocoa powder, flour and salt. Set aside.
In large mixing bowl beat eggs, 2/3 cup sugar and liqueur on low speed until combined; scrape well. Increase speed to medium high and beat 3 minutes until light. Add avocado purée and beat on medium speed until thoroughly combined, about 30 seconds. Scrape bowl well.
Add dry mixture and mix on low speed for 15 seconds. Using large spatula gently mix by hand until cocoa appears combined. Do not over mix or scrape bowl.
Spread batter into pan and bake 22-24 minutes just until tester comes out clean when inserted off center. Cool in pan 2 hours before cutting.
Baker's hint: Vanilla extract can be used in place of the coffee liqueur.
Nutrition values per serving: 104 calories; 2 g fat (1 g saturated), 21 g carbohydrates, 1 g fiber, 2 g protein, 40 mg cholesterol, 80 mg sodium.