Ingredients
1/2 cup butter
1/3 cup no-sugar-added semi-sweet chocolate chips
1 medium/large overripe avocado
2 eggs
1/2 cup Swerve confectioners sweetener
1/2 cup unsweetened cocoa powder
3/4 cup almond flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup no-sugar-added dark chocolate chips
Directions
Preheat oven to 350°F (175°C). Line a 9×9 baking dish with parchment paper for easy cleanup.
In a large mixing bowl, combine the butter and 1/3 cup semi-sweet chocolate chips.
Microwave in 30-second intervals, stirring each time, until melted and smooth (about 45 seconds total).
Add the Swerve and cocoa powder, then mix with a handheld mixer.
Add in the avocado, eggs, and vanilla, and blend for 1 minute—make sure there are no visible avocado pieces.
Slowly mix in the almond flour and baking soda until fully combined.
Fold in the dark chocolate chips.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25–30 minutes.
Let the brownies cool completely before cutting and serving—this helps them firm up.
Enjoy your rich, fudgy keto brownies!