- 2 ripe avocado, medium size 1 scant cup / 220g / 7.76 oz, flesh only
- 2 large eggs
- 1/2 cup Lakanto Golden 100g
- 3 tbsp butter ghee or coconut oil, melted
- 1/2 cup almond flour 50g
- 1/2 cup cocoa or cacao powder 43g
- 2 tbsp almond butter
- 1/2 tsp baking powder
- 1/3 tsp salt
- 1/2 cup sugar free chocolate chips 90g *** see notes
- 2 ripe avocados 1 scant cup / 220g / 7.76 oz, flesh only
- 1/2 cup cocoa powder 43g
- 5 tbsp powdered Lakanto Golden 50g **** see notes
- 1 tbsp butter or coconut oil melted
- 1/4 tsp vanilla extract
- 1/8 tsp salt
Preheat the oven to 180C / 160 C fan / 350 F.
Place the chocolate chips in a heat proof bowl and melt on a medium heat over a pan filled with a little water until smooth.
Place all the base ingredients in a food processor and blitz until smooth, scraping the sides a couple of times and repeating.
Spoon the mix into a greaseproof lined baking tray and level with a spatula.
Bake for about 25 – 28 minutes until just a slight jiggle remains in the centre. Allow to cool in the pan for about 15 minutes and then remove to cool at room temperature.
Meanwhile, place all the frosting ingredients in food processor and blend until smooth. Taste and adjust the sweetness to taste.
Use a spatula to add the frosting to the brownies. Slice into 16 and serve. Store in the fridge for up to 5 days in an airtight Tupperware.
Storage: Fridge for up to 5 days or freezer for up to 3 months.
***If you cannot get hold of sugar free chocolate chips, use dark chocolate with 85% or 90% cocoa solids.
**** I simply powdered Lakanto Golden at home in a food processor.
You can order Lakanto Golden direct from Lakanto if you’re based in the US (get 20% off with my code SUGARFREE). If you’re in the UK or Europe, buy it from mydiet-shop.co.uk or from iherb.com (worldwide shipping).