Go ahead, have another. These chocolatey treats only seem indulgent thanks to our secret ingredient—avocado.
Ingredients
- 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
Directions
- brownies:
- Preheat oven to 350°F; grease an 8-inch square baking pan.
- In a food processor, combine avocados, maple syrup and coconut sugar; blend until smooth.
- Add eggs; pulse to blend.
- Add cacao, Youtheory® Collagen Powder, almond flour, baking powder, baking soda, salt, vanilla and instant coffee (if using); blend until well combined and smooth.
- Add chocolate chips and swirl in with a spatula.
- 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.
- frosting:
- In a high-speed blender or food processor, combine all ingredients. Start with 2 Tbsp. maple
- syrup. Blend until smooth. Taste and add more maple syrup, if needed. (Yield: About 1 cup)
- When brownies are thoroughly chilled, spread frosting on top. Sprinkle with a topping, if
- desired, then cut into 12 bars and serve. Cover and refrigerate any leftovers.
