beauty-boosting brownies with vanilla frosting

Go ahead, have another. These chocolatey treats only seem indulgent thanks to our secret ingredient—avocado.

ingredients

• 2 ripe avocados (about 6 oz. each), peeled, pitted, chopped
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 2 large eggs
• 1/2 cup raw cacao powder (72 g)
• 3 scoops Youtheory® Collagen Powder
• 1/2 cup almond flour (52 g)
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 1 tsp instant coffee (optional)
• 1/3 cup mini chocolate chips

• ½ cup coconut butter (120 g)
• 2-3 tbsp full-fat coconut milk
• 2-3 tbsp maple syrup
• 1 tsp vanilla extract
• pinch of fine sea salt

• crushed freeze-dried raspberries, cacao nibs, toasted coconut, optional

directions

1. Preheat oven to 350°F; grease an 8-inch square baking pan.
2. In a food processor, combine avocados, maple syrup and coconut sugar; blend until smooth.
3. Add eggs; pulse to blend.
4. Add cacao, Youtheory® Collagen Powder, almond flour, baking powder, baking soda, salt, vanilla and instant coffee (if using); blend until well combined and smooth.
5. Add chocolate chips and swirl in with a spatula.
6. 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.

1. 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)
2. 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.