Beauty-Boosting Brownies with Vanilla Frosting
- Serves: 12
Ingredients
- For Brownies:
- 2 ripe medium avocados (about 6 oz. each), peeled, pitted, chopped
- ½ cup maple syrup
- ¼ cup coconut sugar
- 2 large eggs
- ½ cup raw cacao powder (72g)
- 3 scoops youtheory® Collagen Powder
- ½ cup almond flour (52g)
- ½ tsp. baking powder
- ¼ tsp. fine sea salt
- 1 tsp. vanilla extract
- 1 tsp. instant coffee (optional)
- 1/3 cup mini chocolate chips
- For Frosting:
- ½ cup coconut butter (120g)
- 2 to 3 Tbsp. full-fat coconut milk
- 2 to 3 Tbsp. maple syrup
- 1 tsp. vanilla extract
- Pinch of fine sea salt
- Toppings: Crushed freeze-dried raspberries, cacao nibs, toasted coconut, optional
Directions
- Make brownies: Preheat oven to 350ºF; grease an 8-inch square baking pan.
- In a food processor, combine avocados, maple syrup and coconut sugar; blend until smooth. Add eggs; pulse to blend. Add cacao, collagen, almond flour, baking powder, baking soda, salt, vanilla and instant coffee (if using); blend until well combined and smooth. Add chocolate chips and swirl in with a spatula.
- Transfer batter to baking pan, spreading evenly. Bake until just set in the middle, 25 to 30 minutes. Let cool in pan on a wire rack, then cover and refrigerate for at least 1 hour.
- Make frosting: In a high-speed blender or food processor, combine all ingredients. Start with 2 Tbsp. maple syrup. Blend until smooth. Taste and add more maple syrup, if needed. (Yield: About 1 cup)
- When brownies are thoroughly chilled, spread frosting on top. Sprinkle with a topping, if desired, then cut into 12 bars and serve. Cover and refrigerate any leftovers.