So this nutrient packed recipe is pretty impressive given how little effort it requires. But my relationship with brownies started off a bit rocky during my childhood. As a kid I tried countless times to cook up a batch of gooey, fudgy brownies (though to be honest I was more excited about licking the batter than anything else). And yet every time I tried, I somehow managed to burn one side of the pan while the other remained a thick, undercooked goo. Every. Single. Time. It was horrifying, humiliating and downright nasty…especially in comparison to my older sister’s homemade chocolate chip cookies that never ceased to blow everyone’s mind. It became an ongoing joke within my family, as they would walk in to the kitchen hopeful for something tasty only to instantly spit out my pathetic brownie attempt.
BUT this time I’ve ditched the oven completely and have emerged victorious against this seemingly simple sweet. And given my previous failures, I think it’s safe to say that these are some of the best brownies I’ve ever made. Decadently and irresistibly gooey, these brownies are the ultimate treat for anyone who loves chocolate as much as I do. Plus the avocado frosting (tastes way better than it sounds) adds an extra layer of indulgent yet healthy decadence. Really, I think I’m having a love affair with them. This recipe is a game changer and actually pretty versatile, with the option to swap out the type of nuts or sweetener to anything you might have lying around. But take caution, you may find yourself wolfing down the batter before it even makes it out of the food processor.
Raw Brownies + Avocado Frosting:
- 2 tbsp. agave (or sweetener of choice)
- 2 heaping tbsp. cacao powder
- 1/4 cup soaked nuts (I used a mixture of almonds and pumpkin seeds)
- 1/4 cup dates (soaked in water for at least an hour beforehand)
- 1/2 avocado
- 1 tsp. vanilla extract
- 1 tsp. coconut butter
- 2 tbsp. cacao
- 1 tbsp. agave (or sweetener of choice)
- dash of cinnamon
- Add all brownie base ingredients to a food processor.
- Process until a thick batter forms. You might need to add a few tablespoons of water.
- Remove the blade from the processor and transfer the batter to a parchment lined pan. Place in the freezer for at least an hour.
- Add all the frosting ingredients to the food processor. Mix until smooth.
- Frost the brownies and put them back in the freezer for at least two hours.