-
1. Preheat the oven to 350°F. Lightly grease a standard loaf pan and line it with a strip of parchment paper that overhangs the long sides for easy removal.
0.2 cup unsalted butter (melted and cooled)
-
2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined and no cocoa lumps remain.
1.8 cup all-purpose flour,
0.8 cup unsweetened cocoa powder,
1.5 tsp baking powder,
0.5 tsp baking soda,
0.5 tsp fine sea salt
-
3. In a large bowl mash the avocado until completely smooth, then whisk in the melted butter until incorporated.
1 cup very ripe avocado (mashed, packed),
0.2 cup unsalted butter (melted and cooled)
-
4. Add the granulated sugar and brown sugar to the avocado mixture and whisk until glossy and slightly lighter in color.
0.8 cup granulated sugar,
0.5 cup light brown sugar (packed)
-
5. Whisk in the eggs one at a time until fully blended, then whisk in the yogurt and vanilla extract until the mixture is smooth and thick.
2 piece large eggs,
0.8 cup plain yogurt or sour cream,
2 tsp vanilla extract
-
6. Add half of the dry ingredients to the wet mixture and fold gently just until the flour is almost incorporated.
-
7. Pour in the coffee and stir to combine, then add the remaining dry ingredients and fold until you no longer see streaks of flour.
0.5 cup strong brewed coffee or hot water
-
8. Fold in most of the chocolate chips, reserving a small handful for the top.
0.8 cup semisweet chocolate chips or chunks
-
9. Scrape the batter into the prepared loaf pan, smooth the top, and sprinkle with the reserved chocolate chips.
0.8 cup semisweet chocolate chips or chunks
-
10. Bake on the center rack for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
-
11. Let the loaf cool in the pan on a rack for 15 minutes, then use the parchment overhang to lift it out and cool completely before slicing.
By james