The first time I heard about putting avocados in a brownie mix, my head was spinning with the thought of such a wonderful savory item in one of favorite sweet treats in the world. Think about it though. Avocados are so rich and creamy. I tried a few recipes that were good, but they were missing something (at least for me). So, I spent a day in the kitchen giving this recipe extra attention and I think you will be happily surprised with the results.

3 ripe avocados
3 eggs
1/3 cup almond meal
1/3 cup raw honey
1 small ripe banana
1/2 cup unsweetened cocoa
1/2 cup walnut pieces
1T coconut flour
1 tsp baking soda
2 tsp baking powder
1T vanilla
1/2 tsp chili powder

DRIZZLE:
2 oz 72% dark chocolate
1/4 cup coconut crystals
1/4 tsp sea salt
3-4 tsp coconut milk
Optional for topping: unsweetened coconut flakes

Pre-heat oven to 350 degrees. Use coconut oil to grease an 8×8 pan. Mix all ingredients together until smooth reserving the walnuts until the last 30 seconds. Bake for 35 minutes. Let cool 20 minutes.

Cut into squares and place on a cooling rack.

In a double boiler, melt chocolate, coconuts crystal and sea salt and gently stir in coconut milk one teaspoon at a time until smooth. Spread the mixture over the cooled brownies allowing some to drizzle down the sides. Option: Sprinkle the coconut flakes over the brownies. For me, the coconut gives a little texture and having the white on top kind of tricks my brain into thinking I actually have some powdered sugar on top!

The cherry on top for the chef: It’s wonderful feeding these to your family and then letting them know AFTERwards that you put avocado in the brownies…heehee. It’s the little things in life. Enjoy!