Black Sapote Brownies

[nverland]

Black Sapote Brownies
Ingredients

1/2 cup butter or coconut oil
1 cup sugar
2/3 cup cocoa powder
3/4 tsp salt
1/2 tsp baking powder
2 eggs
1 cup black sapote pulp about 2 very ripe black sapotes, soft as a marshmallow, almost collapsing
1 tsp vanilla
1 cup flour or all-purpose, gluten-free baking mix
1/2 cup chocolate chips

Instructions

Preheat the oven to 325.
Line an 8x8 pan with two sheets of parchment, criss-crossed, allowing the edges to overlap by an inch or so.
Melt the butter or coconut oil and pour into the bowl of a stand mixer (or use a hand-mixer). Stir in the sugar, cocoa powder, salt, and baking powder. If still warm, allow to cool to room temperature before proceeding.
Add eggs, black sapote, and vanilla and beat well.
Stir in the flour, then gently fold in the chocolate chips just until evenly distributed.
Pour into the pan and smooth the top with a spatula.
Bake about 30 minutes, or until a toothpick inserted into the center comes out almost clean, not wet, just a couple tiny crumbs.
Allow to cool as long as you can stand to before slicing.