Make avocado cream first. Using a food processor, process avocado cream until creamy. If you don’t have a food processor, use a blender, making sure that it is completely smooth. The last thing you want is for people to find green avocado bits in their brownie! Then they’d know the secret!
Heat oven to 350 deg
Melt dark cacao bar and vegan margarine in a double boiler
While melting, sift flour, cocoa powder, baking powder and baking soda in bowl and whisk till combined
Once chocolate mixture is melted, remove from heat and stir in succanat and agave nectar
Add chocolate mixture to avocado cream in mixing bowl to form your “wet” ingredients
Add dry ingredients to wet and mix well
Add egg replacer and vanilla and stir till combined
Pour into greased 9 x 12 pan and bake for 30 minutes or until toothpick inserted comes out clean.
I’ve been making this for 10+ years and it never fails.