Secret-Ingredient Brownies

Yield: 16 brownies

Brownies:

3 oz. dark chocolate (70% cacao), chopped

1 Tbsp. coconut or extra-virgin olive oil

½ cup raw cacao powder or unsweetened cocoa (40g)

½ cup blanched almond flour (60g)

1 tsp. baking powder

¼ tsp. sea salt

2 ripe medium avocados (about 17 oz. total), halved, pitted, flesh scooped out

½ cup medjool dates (about 4.5 oz.), pitted

¼ cup coconut sugar (1.4 oz.)

1 tsp. vanilla extract

2 large eggs

Frosting:

1 ripe medium avocado (about 9 oz.), halved, pitted, flesh scooped out

½ cup raw cacao powder or unsweetened cocoa (40g)

½ cup plus 1 Tbsp. maple syrup

2 tsp. vanilla extract

Generous pinch of sea salt

1.     Make the brownies: Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment. Bring an inch of water to a simmer over low heat in a medium saucepan. Place the chocolate and oil in a medium heatproof bowl. Set the bowl over the pan and let stand, stirring occasionally, until the chocolate is melted and smooth. Remove the bowl from the heat and let cool until it’s just warm to the touch.

2.     In a small bowl, combine the cacao, almond meal, baking powder and salt; stir until well mixed.

3.     In a food processor, combine the avocados, dates, coconut sugar and vanilla; blend until smooth. Blend in the eggs, then the cooled chocolate mixture. Scrape down the sides of the processor and mix again. Add the almond flour mixture; pulse until blended. Spread the batter in the baking pan and bake until just set, 30 to 35 minutes (do not overbake). Let cool on a rack. When cool, cover and refrigerate for at least 1 hour or up to overnight.

4.     Just before serving, make the frosting: Combine all of the ingredients in a food processor and process until smooth and thick (you should have about 1 ¼ cups). Spread the frosting over the chilled brownies (you may have some left over; cover and refrigerate for another use). Cut and serve. Store leftover brownies in an airtight container in the refrigerator for up to 5 days.