Dark chocolate and fudgy with a ganache frosting, these avocado brownies are the best. Made with nourishing, healthy ingredients, they're also gluten-free, dairy-free, nut-free, and vegan. Perfect for Valentine's Day - or any day!
Begin by making your flax eggs: stir together ground flax seed and water in a small bowl then let sit for at least five minutes. The flax and water mixture will get thicker as it sits, to a somewhat gel-like consistency. While the flax egg is setting, prepare the rest of your ingredients and baking dish.
Preheat oven to 350°F. Spray a 8" x 8" baking dish with nonstick spray or line with parchment paper so it's easier to lift the cooked brownies from the pan to slice.
In a medium-sized bowl, whisk together the dry ingredients (cocoa powder, sugar, coconut flour, and baking soda). Set aside.
When flax egg is set, add it and the vanilla extract and the pitted and peeled avocados to a food processor or food chopper. Pulse for a minute, until the avocado mixture is smooth.
Add the avocado mixture to the dry ingredients and stir until evenly combined. It will be thick!
Place brownie mixture into the prepared baking dish and spread into an even layer. I find the easiest way to spread the brownies evenly is to use damp fingers (wash your hands, then lightly dip your fingers into water to help keep the dough from sticking to you while pressing).
Bake for 40-45 minutes, or until an inserted toothpick comes out clean.
Let cool at least ten minutes.
Prepare the ganache-like frosting by melting the chocolate and almond milk in a small microwave-safe bowl. Start by microwaving for 30 seconds, then stir. Continue to microwave in 15 second increments, stirring after each time, until the chocolate is smooth and perfectly melted.
Pour the frosting over the brownies and use a small spatula to spread a thin, even layer over the brownies. Slice into sixteen pieces, serve, and enjoy!
See the body of the blog post for tips on storage and freezing.