First, preheat the oven to 180 C, or 160 C if using a fan oven. Then, line a square baking pan, about 20 x 20 cm, with parchment paper. Make sure the paper extends slightly over the sides, because this will help lift the brownies out later. Meanwhile, lightly grease the paper with a small amount of butter or oil to prevent sticking.

Next, place the sugar free chocolate chips in a heatproof bowl. Set the bowl over a small saucepan filled with a few centimeters of gently simmering water. Ensure the bottom of the bowl does not touch the water. Stir slowly as the chocolate melts. After a few minutes, it should become smooth and glossy. Then, remove the bowl from the heat and allow the chocolate to cool slightly while preparing the batter.

Then, scoop the avocado flesh into a food processor. Add the eggs, Lakanto Golden sweetener, melted butter or coconut oil, almond butter, cocoa powder, almond flour, baking powder, and salt. Blend everything until completely smooth. Stop occasionally to scrape down the sides. Continue blending until no avocado pieces remain and the mixture looks thick, creamy, and uniform.

After that, slowly pour the melted chocolate into the food processor. Blend again until fully combined. The batter should now look darker, shinier, and slightly thicker. Make sure there are no streaks.

Next, pour the batter into the prepared baking pan. Use a spatula to spread it evenly into the corners. Smooth the surface gently so it bakes evenly.

Place the pan in the center of the oven. Bake for 25 to 28 minutes. The edges should look set, while the center should still have a slight softness when gently shaken. Avoid overbaking, because this ensures a moist texture.

Remove the pan from the oven. Allow the brownies to cool in the pan for 15 minutes. Then, lift them out using the parchment paper and place them on a rack. Let them cool completely before frosting. This step is important, because warm brownies will melt the frosting.

Meanwhile, add the avocado flesh, cocoa powder, powdered sweetener, melted butter or coconut oil, vanilla extract, and salt into the food processor. Blend until smooth and creamy. Stop and scrape down the sides as needed. Taste the frosting and adjust sweetness if desired.

Once the brownies are fully cooled, spread the frosting evenly across the surface using a spatula. Work slowly to create a smooth layer.

Then, refrigerate the brownies for about 30 minutes. This helps the frosting firm up and makes slicing easier. Finally, cut into 16 squares using a sharp knife. Clean the knife between cuts for neat edges.