Fudgy Chocolate Avocado Brownies
Serving Size / Yield
- 4 oz. dark chocolate, chopped
- 2 avocados, pitted and peeled
- 3/4 C coconut sugar
- 2 tsp. vanilla
- 2 eggs
- 1/2 C cocoa powder
- 1/2 C flour
- 1/4 tsp. salt
- 1/3 C maple syrup
- 1/4 C coconut oil
- 2 oz. dark chocolate, chopped
- 1/3 C cocoa powder
- Raspberries, for garnish
Preheat the oven to 350 degrees. Line a baking pan with parchment paper.
Melt 2 ounces dark chocolate in the microwave for 2 minutes, or until melted and smooth.
Add avocado, coconut sugar and vanilla to a food processor and puree until completely smooth. Pour in the melted chocolate and puree until smooth and combined. Add the eggs and process until well combined. Add cacao powder, flour and salt until combined. Stir in the remaining 2 ounces of dark chocolate.
Pour the mixture into the baking pan and bake for 30 to 35 minutes, or until the brownies are just set. Let cool.
In a saucepan, melt maple syrup, coconut oil and dark chocolate until melted and smooth. Remove from the heat and stir in the cacao powder. Spread the frosting over the brownies evenly. Garnish with raspberries and any other desired toppings. Place the brownies in the fridge and let the frosting to set for at least 30 minutes.