Ingredients

The following ingredients have 4 Servings
  • 1 medium Ripe Avocado
  • 2 large Eggs
  • 1/4 cup Melted Butter
  • 1/4 cup Almond Butter (or nut butter of choice (Sunbutter if you need nut free))
  • 1/3 cup Low Carb Sugar Substitute
  • 1/3 cup Unsweetened Cocoa Powder
  • 1 tsp Vanilla Extract
  • 1 tsp Coconut Flour
  • 1 tbsp Unflavored Gelatin (optional *see notes)
  • 1/2 cup Chopped Dark Chocolate (can use sugar free chips or nuts)
  • 1/4 tsp Pink Himalayan Salt
  • 1/2 tsp Baking Soda
  • Flakey Salt (optional for topping)

Instruction

  • Preheat the oven to 350 F, and line a small baking dish with parchment paper.
  • In the bowl of a food processor, add in all the ingredients except the chopped chocolate and flaky salt.
  • Blend for around 20-30 seconds until smooth. Don't overmix the batter or else the brownies will end up cakey. You can fold in any unmixed ingredients using a spatula.
  • Transfer the batter into the lined baking dish, and spread it to even it out.
  • Add your choice of toppings.
  • Bake for 20-25 minutes or until the edges are firm and the center is a little wiggly.
  • Remove from the oven and let it cool for at least 15 minutes before slicing.
  • Cut into 9 squares! Store leftovers in tupperware in the fridge for up to a week. Enjoy!