Instructions:

If using an Instant Pot: Turn on saute setting and add 1 cup of water. Place avocado, carob powder, applesauce, maple syrup and vanilla in a blender or food processor. Blend until smooth. Transfer to a bowl and whisk in eggs. Then add the dry ingredients, one by one: coconut flour, carob powder, salt and baking soda. Stir well until smooth. Lightly spray or spread 1 tsp olive oil evenly over inside of oven safe bowl or pan. Pour batter into bowl/pan and smooth down. Place the bowl onto the metal trivet and place into the instant pot. Place the lid over the instant pot and set to lock position. Be sure the steam valve is set to the sealed position. Press the "cake" setting and cook for 35 minutes. After 35 minutes, check the brownies and cook for another 15 (cooking time depends on depth of bowl if using a bowl- my batter was ~ 4 inches deep and it took me 35 minutes + two 15 minute increments to get the consistency I wanted. If your batter is thinner than mine, you will need less cooking time). 

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If using an oven: Preheat oven to 350 degrees. Place avocado, carob powder, applesauce, maple syrup and vanilla in a blender or food processor. Blend until smooth. Transfer to a bowl and whisk in eggs. Then add the dry ingredients, one by one: coconut flour, carob powder, salt and baking soda. Stir well until smooth. Lightly grease a 9x9 baking dish and spread batter into pan evenly. Bake for 25 minutes or until desired consistency is reached. 

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*This recipe was adapted from the original version which can be found at https://www.thehealthymaven.com/2015/08/healthy-avocado-brownies.html