Yields1 Serving
300 g Dark chocolate (chopped or chips)
2-4 Hass avocados, pitted and peeled
1 tsp Vanilla extract
3 Eggs, at room temperature
½ cup Unsweetened cocoa powder
½ cup Less 1 Tbsp. cassava flour
Avocado Frosting
1 Medium sized Hass avocado, pitted and peeled
3 tbsp Unsweetened cocoa powder
1Preheat the oven to 400 degrees F.
2Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
3Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
4Melt the chocolate, stirring until smooth then remove from heat and set aside.
5Place the avocado into a food processor or blender and process/blend until smooth.
6Stir the avocado and date syrup into the cooled chocolate.
7Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
8Add the cocoa powder and cassava flour gradually, mixing until incorporated.
9Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
10Bake for 12-15 minutes or until the top is firm to the touch.
11Remove from oven and cool completely in the pan before lifting the brownie from the pan.
For the Avocado Frosting
12Place frosting ingredients in a food processor or blender along with the cocoa powder and date syrup.
13Process/Blend, scraping down the sides as needed until very smooth.
14Add more cocoa powder or date syrup if needed to taste.
15Spread over completely cooled brownies.
16Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.
Ingredients
300 g Dark chocolate (chopped or chips)
2-4 Hass avocados, pitted and peeled
1 tsp Vanilla extract
3 Eggs, at room temperature
½ cup Unsweetened cocoa powder
½ cup Less 1 Tbsp. cassava flour
Avocado Frosting
1 Medium sized Hass avocado, pitted and peeled
3 tbsp Unsweetened cocoa powder
Directions
1Preheat the oven to 400 degrees F.
2Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
3Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
4Melt the chocolate, stirring until smooth then remove from heat and set aside.
5Place the avocado into a food processor or blender and process/blend until smooth.
6Stir the avocado and date syrup into the cooled chocolate.
7Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
8Add the cocoa powder and cassava flour gradually, mixing until incorporated.
9Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
10Bake for 12-15 minutes or until the top is firm to the touch.
11Remove from oven and cool completely in the pan before lifting the brownie from the pan.
For the Avocado Frosting
12Place frosting ingredients in a food processor or blender along with the cocoa powder and date syrup.
13Process/Blend, scraping down the sides as needed until very smooth.
14Add more cocoa powder or date syrup if needed to taste.
15Spread over completely cooled brownies.
16Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.
Fudgy Avocado Brownies with Avocado Frosting
AuthorIAmACleanEaterTeamCategoryDessert, Family Friendly, Meal Plans
