These brownies are full of healthy avocados, have no butter, no flour and are made with natural coconut sugar.
Makes 16 Brownies
4 ounces Dark Chocolate, chopped and divided
2 ripe Avocados, pitted and skins removed
3/4 cup Coconut Sugar
2 tsp Instant Coffee (optional)
2 tsp Vanilla
1/2 cup Cocoa Powder
1/2 cup Almond Meal/Flour
1/4 tsp Salt
Chocolate Fudge Frosting Ingredients:
1/3 cup Real Maple Syrup
1/4 cup Coconut Oil
2 ounces Dark Chocolate, chopped
1/3 cup Cocoa Powder
Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
Melt 2 ounces dark chocolate in the microwave or over a double broiler until melted and smooth. Add the avocado, coconut sugar, instant coffee and vanilla to a food processor and puree until completely smooth and no clumps of avocado remain. It helps to scrape down the sides of the bowl once or twice. Pour in the melted chocolate and puree until smooth and combined. Add the eggs and process until the eggs are combined. Now add the cacao powder, almond meal and salt. Pulse until the mixture is just combined. Remove the blade and stir in the remaining 2 ounces of dark chocolate.
Evenly spread the mixture into the prepared baking pan. Bake for 30-35 minutes or until the brownies are just set. DO NOT over bake or these will become cakey. Allow to cool before frosting.
Chocolate Fudge Frosting
In a small sauce pan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from the heat and stir in the cacao power + a pinch of salt. Pour the frosting over the brownies and spread in an even layer. Sprinkle with any desired toppings. Place the brownies in the fridge and allow the frosting to set 30 minutes to 1 hour. Cut in bars and store in an airtight container in a cool, dry place or in the fridge.