Ingredients:

• 10 1/2 oz. stevia-sweetened chocolate chips
• 2 heaping tbsp. coconut oil
• 3 hass avocados, pitted and peeled
• 3/4 cup monk fruit
• 3 squirts of liquid stevia
• 1 dash of himalayan pink salt
• 1 tsp vanilla extract
• 3 organic eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 cup less 1 tbsp. coconut flour
• 1 tbsp. purified water

Frosting Ingredients:

• 1 medium-sized hass avocado, pitted and peeled
• 3 tbsp unsweetened cocoa powder
• 5 heaping tbsp monk fruit
• 2 tbsp xylitol or 2 extra squirts of liquid stevia
• 5 squirts of liquid stevia
• 1 dash of himalayan pink salt

Optional:

• 1 tbsp organic grass-fed butter
• spiced pecans to place on top of brownies

Directions:

Step #1:  Preheat the oven to 400 degrees F.

Step #2:  Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.

Step #3:  Melt the chocolate chips and coconut oil in a small pan on low heat, stirring until smooth. Then remove from heat and set aside.

Step #4:  Place the avocado into a food processor or blender and process/blend until smooth. You will need 1 cup of avocado puree.

Step #5:  Stir the avocado, monk fruit, liquid stevia, and vanilla extract into the cooled chocolate.

Step #6:  Next, beat in the eggs. (I prefer to use an electric blender while making these brownies.)

Step #7:  Stir in the coconut flour, cocoa powder, and water until the batter is smooth.

Step #8:  Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.

Step #9:  Bake for 14 minutes or until the top is firm to the touch.

Step #10:  Remove from oven and cool completely in the pan before lifting the brownie from the pan.

Avocado Frosting Directions:

Step #1:  Place frosting ingredients in a food processor or blender.

Step #2: Process/Blend, scraping down the sides as needed until very smooth.

Step #3: Spread over completely cooled brownies.

Step #4: Cut the brownie into 24 pieces. I store mine in an air-tight container in the refrigerator since it contains avocados. I’d recommend not keeping them over three days unless you are freezing extra batches.