Preheat the oven to 325. Line a 9 x 13 baking dish with parchment or foil, then spray with cooking spray and set aside. In a large bowl, mix together the butter, sugar, eggs, and vanilla. Add the cake flour, cocoa powder, baking soda, and salt, and mix until combined. Add the chocolate chunks, and mix to combine. Grease an 8x8-inch baking dish with cooking spray. Scoop out avocado pulp and place into the bowl of a food processor. Add honey and sugar; blend until smooth. Add eggs and vanilla extract and blend, scraping down the sides of the bowl as needed. Add flour, cocoa powder, baking soda, and salt; pulse until blended. Preheat the oven to 350°F. Whisk together the melted butter, brown sugar, and granulated sugar. Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color. Then add in the kirsch and vanilla extract and mix until smooth. Preheat the oven to 350 degrees F. Line 7×11 pan with nonstick foil. 2. Drain the cherries and coarsely chop them. Use a kitchen scissor-easy! Spread them out on a paper towel to dry slightly. 3. In a small bowl, whisk together the flour, dark cocoa powder, salt, and baking powder. 4. .

dark chocolate for brownies