beauty-boosting brownies with vanilla frosting on a plate

beauty-boosting brownies with vanilla frosting

Go ahead, have another. These chocolatey treats only seem indulgent thanks to our secret ingredient—avocado.


  • 2 ripe avocados (about 6 oz. each), peeled, pitted, chopped
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 large eggs
  • 1/2 cup raw cacao powder (72 g)
  • 3 scoops Youtheory® Collagen Powder
  • 1/2 cup almond flour (52 g)
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1 tsp instant coffee (optional)
  • 1/3 cup mini chocolate chips
  • frosting:
  • ½ cup coconut butter (120 g)
  • 2-3 tbsp full-fat coconut milk
  • 2-3 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of fine sea salt
  • toppings:
  • crushed freeze-dried raspberries, cacao nibs, toasted coconut, optional


  1. brownies:
  2. Preheat oven to 350°F; grease an 8-inch square baking pan.
  3. In a food processor, combine avocados, maple syrup and coconut sugar; blend until smooth.
  4. Add eggs; pulse to blend.
  5. Add cacao, Youtheory® Collagen Powder, almond flour, baking powder, baking soda, salt, vanilla and instant coffee (if using); blend until well combined and smooth.
  6. Add chocolate chips and swirl in with a spatula.
  7. Transfer batter to baking pan, spreading evenly. Bake until just set in the middle, 25 to 30 minutes. Let cool in pan on a wire rack, then cover and refrigerate for at least 1 hour.
  8. frosting:
  9. In a high-speed blender or food processor, combine all ingredients. Start with 2 Tbsp. maple
  10. syrup. Blend until smooth. Taste and add more maple syrup, if needed. (Yield: About 1 cup)
  11. When brownies are thoroughly chilled, spread frosting on top. Sprinkle with a topping, if
  12. desired, then cut into 12 bars and serve. Cover and refrigerate any leftovers.

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