300 g dark chocolate chopped or chips
2 tbsp Coconut oil
2 medium hass avocados pitted and peeled
1/2 cup honey or maple syrup
1 tsp vanilla extract
3 eggs at room temperature
1/2 cup cocoa powder
1/2 cup less 1 Tbsp. coconut flour

For the Avocado Frosting
One medium sized hass avocado pitted and peeled
3 Tbsp unsweetened cocoa powder
3 Tbsp maple syrup


  • Preheat the oven to 400 degrees F.
  • Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
  • Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
  • Melt the chocolate, stirring until smooth then remove from heat and set aside.
  • Place the avocado into a food processor or blender and process/blend until smooth.
  • Stir the avocado, honey and vanilla extract into the cooled chocolate.
  • Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
  • Stir in the coconut flour and cocoa powder until the batter is smooth.
  • Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
  • Bake for 12-15 minutes or until the top is firm to the touch.
  • Remove from oven and cool completely in the pan before lifting the brownie from the pan.

For the Avocado Frosting

  • Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
  • Process/Blend, scraping down the sides as needed until very smooth.
  • Add more cocoa powder or maple syrup if needed to taste.
  • Spread over completely cooled brownies.
  • Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.