Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.

Mash or blend the avocado. Scoop the avocados into a bowl and mash until completely smooth, with no green lumps. For best texture, use a food processor or blender.

Mix the wet ingredients. Add eggs, maple syrup, coconut sugar, vanilla, and optional espresso. Whisk or blend until silky and uniform.

Add the dry ingredients. Sift in cocoa powder, baking soda, and salt. Stir until just combined. The batter will be thick and glossy.

Stream in the oil. Slowly add melted coconut oil while stirring. This helps the batter emulsify and stay fudgy. Fold in the chocolate chips.

Transfer to the pan. Spread the batter evenly. It’s thick, so use a spatula to smooth the top. Sprinkle a few extra chips over the surface.

Bake. Bake for 22–28 minutes, until the top is set and a toothpick comes out with moist crumbs (not wet batter). Do not overbake.

Cool completely. Let the brownies cool in the pan for at least 30–45 minutes. Lift out with the parchment and slice with a sharp, warm knife.

Serve. Enjoy at room temperature for soft and gooey, or chill for a denser, truffle-like bite.