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Beauty Boosting Avocado Brownies

April 5, 2018
Beauty boosting avocado brownies

Sure, you could eat eggs and avocado for breakfast the regular way—or you could have brownies! Not just any brownies—these are free of gluten and refined sugar, along with those eggs, avocado and other wholesome ingredients, including beauty-boosting Collagen Powder from youtheory®. That’s right, brownies for breakfast that are actually good for you, and they even have frosting. (Of course, they also make a perfect treat later in the day if chocolate in the a.m. isn’t your thing.) Make a batch today, beautiful!

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


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.

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