Beauty-Boosting Brownies with Vanilla Frosting




00 min


00 min


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)

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


  1. Make brownies: Preheat oven to 350ºF; grease an 8-inch square baking pan.

  2. 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.

  3. 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.

  4. 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)

  5. 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.

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