Instructions

• Preheat the oven to 180°C (160°C fan) / 350°F. Line a square baking pan with parchment paper (an 8 x 8 inch / 20 x 20 cm pan works well) and lightly grease the paper if desired.
• Place the ½ cup (90 g) sugar-free chocolate chips in a heatproof bowl. Melt them over a pan of gently simmering water (double boiler) or carefully in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.
• In a food processor add the base ingredients: 2 ripe avocados (scant 1 cup / 220 g flesh), 2 large eggs, ½ cup Lakanto Golden (100 g), 3 tablespoons melted butter, ghee, or coconut oil, ½ cup almond flour (50 g), ½ cup cocoa or cacao powder (43 g), 2 tablespoons almond butter, ½ teaspoon baking powder, and ⅓ teaspoon salt.
• Add the melted chocolate chips from step 2 to the food processor with the other base ingredients.
• Process the base mixture until completely smooth, stopping to scrape down the sides of the bowl once or twice to ensure even mixing.
• Spoon the batter into the prepared pan and spread/level with a spatula so the surface is even.
• Bake for about 25–28 minutes, or until the center has just a slight jiggle when you gently shake the pan. Do not overbake.
• Remove the pan from the oven and allow the brownies to cool in the pan for about 15 minutes. Then lift the parchment and transfer the brownies to a wire rack to cool completely to room temperature.
• While the brownies are cooling, make the frosting. In a clean food processor add the frosting ingredients: the remaining 2 ripe avocados (scant 1 cup / 220 g flesh), ½ cup cocoa powder (43 g), 5 tablespoons powdered Lakanto Golden (50 g), 1 tablespoon melted butter or coconut oil, ¼ teaspoon vanilla extract, and 1/8 teaspoon salt.
• Process the frosting ingredients until very smooth and creamy. Taste and, if desired, adjust sweetness by adding a little more powdered Lakanto Golden, blending briefly to combine.
• Once the brownies are completely cool, use a spatula to spread the frosting evenly over the top.
• Slice the frosted brownies into 16 pieces. Store in an airtight container in the refrigerator for up to 5 days.