1cup black sapote pulpabout 2 very ripe black sapotes, soft as a marshmallow, almost collapsing
1tspvanilla
1cupflouror all-purpose, gluten-free baking mix
1/2cupchocolate 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 45 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.