1. Preheat the oven to 350°F (180°C). Grease and line a square 9×9 inches (23x23cm) baking tin with baking parchment and set aside.

 

2. Chop the chocolate and melt in a bowl over simmering water or in the microwave slowly until smooth. Set aside and let cool down again.

 

3. Add the flesh of the avocado, sugar and vanilla extract to a bowl and puree with an immersion blender until smooth. Add the eggs one by one and mix well after each addition. Add the melted chocolate and mix in. Mix the ground almonds with the cocoa and baking powder and add to the bowl – mix until just combined. Pour into the prepared baking tin, smooth out the top and bake for 23-25 minutes. Take out of the oven and let cool down a bit in the baking tin, then remove and let cool down completely on a wire rack. Before serving dust with some cocoa powder and cut into squares.