Vegan Mexican Chocolate Avocado Fudge Brownies + Chocolate Almond Butter Frosting

So... what's better than fudgy chocolate brownies?

Fudgy Mexican Chocolate brownies that aren't too terribly bad for you either. Meaning you can eat the whole pan and feel amazing.

Just kidding. I would definitely not recommend doing that. 

Although these brownies are totally healthy, totally full of antioxidants and "superfoods," and crazy delicious, they are also crazy rich. And I'm a super rich, super dark chocolate, super sweet desert fan. So, if I say they're rich... they are RICH. But an amazing, decadent, over-the-top chocolatey rich. 

The Mexican chocolate inspired flavors and hint of citrus from the orange really help to balance out the richness and the chocolate almond butter frosting is just so good.

Also, this quarantine life has got me craving sweets more than ever, so these make for a perfect healthier option to switch up the usual banana bread I know everyone is making.

The point is, you literally need one small square of this decadence to fully satisfy your chocolate cravings. The brownies themselves are velvety, smooth, and fudgy, and the frosting is perfectly sweet and creamy. Honestly, I like the brownies just as much by themselves, too, but there's no hurt in going the extra mile and smothering them in the chocolate almond butter frosting.

So, avocado brownies have become such a popular fad these days, and who knows if they'll stick around, but let me tell you... They deserve to stick around. All the avocado does is just make the brownies super moist and creamy and fudgy and down right delicious. That's it. You can't even taste it or tell that it's in there. Plus, avocados go hand in hand with Mexican and Tex-Mex food, making it (almost) fit right in with the whole Mexican Chocolate theme.

I also definitely did not mean to cut them into abstract shapes… but I kind of really like it.

Regardless, you just need to try these ASAP! Trust me when I say that you won't regret the chocolatey mess you're about to make in the kitchen...

Avocado Fudge Brownies w/ Chocolate Coconut Almond Butter Frosting

12-16 brownies (depending on how you cut them)

For the brownies:

• 1 cup almond meal

• 2 tbs. coconut flour

• 2 ripe avocados OR 1 ripe avocado + 3 tbs. almond butter

• 1/2 cup dark chocolate chips + 1/2-2/3 cup extra for mixing in-- I like extra chocolate so I did 2/3 cup :)

• 1/3 cup coconut oil

• 1/2 cup cocoa powder OR raw cacao powder

• 2 tsp. vanilla extract

• 1/2 tsp. salt

• 1 cup coconut sugar

• 1 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. ground cayenne pepper

• 1/4 tsp. ground nutmeg

• 1 tsp. cinnamon

• 3/4 cup almond OR coconut milk

• 1 tsp. apple cider vinegar

Preheat oven to 350º.

Mix all dry ingredients together.

Melt the coconut oil and 1/3 cup dark chocolate chips together and set aside. Whip the avocado and almond butter (or just avocados) in a high speed blender, food processor, or mixer until completely creamy, with little to no chunks. Add in the coconut sugar and vanilla. Blend until creamy (about 3 minutes). Fold in melted chocolate and coconut oil. Once combined, slowly sift in the dry ingredients 1/2 cup at a time. Mix until incorporated, beat in milk, and then fold in extra chocolate chips. Let batter sit for 5-10 minutes. The batter should be thick but spreadable. If it is too thick, add a little bit more milk 2 tbs. at a time. Pour into a greased 9x9 baking pan and bake for 25-30 minutes, or until toothpick comes out ALMOST completely dry.

Having a little bit of batter on it is a sign that it is still fudgy and moist.

For the frosting:

• 1 can coconut cream- set in fridge overnight

• 3 tbs. cocoa powder

• 1/3 cup dark OR milk chocolate chips- melted

• 1/2 cup almond butter

• 1 tsp. vanilla extract

• pinch salt

• 1 orange- zest + 2 tbs. juice

• 1/2 tsp. cinnamon

• 2 tbs. coconut water (from can of coconut cream)

Scoop out only coconut cream into a mixing bowl. Add in all other ingredients except the melted chocolate and coconut water. Whip until smooth. Fold in the chocolate and coconut water. Let set in fridge until brownies are completely cooled.

Spread frosting all over brownies and top with cinnamon and a sprinkle of flaky sea salt. Cut into 12-16 squares or random shapes (like I did). Keep in refrigerator for up to a week. Keep in freezer, individually wrapped, for up to 3 months.