Yield 24 Brownies
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.
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.
***The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Courses Dessert or Snack
Serving Size 1 brownie
Amount Per Serving
% Daily Value
Total Fat 8 g
Total Carbohydrates 8 g
Dietary Fiber 5 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/chocolate-keto-brownie/