Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies.
These brownies are even better out of the freezer. Those layers of chocolate take on an extreme fudge likeness after being in the deep freeze.
- Make mashed sweet potato by steaming sweet potato chunks, then mashing in a food processor or by hand.
- Preheat oven to 180C.
- Line the bottom of a 8" by 8" baking dish with parchment paper.
- Blend ingredients for frosting in a food processor until smooth, then chill in fridge or freezer until brownies are ready.
- In a food processor combine ingredients for brownies until smooth.
- Spread batter into a 8" by 8" baking dish.
- Bake on 180C for 40 minutes, then cool before frosting.
- Optional: top with mini chocolate chips.
- It's best to store these in the fridge or freezer
A few tips on making these brownies:
Use a food processor when mixing the batter and prepping the frosting.
Store the leftover brownies in the freezer.
Pro tip: make a double batch of the avocado buttercream and stash it in the freezer for finger dipping at snack time. You won’t regret it!