300g dark chocolate (chopped or chips)
2 tablespoons coconut oil
2-4 avocados, pitted and peeled
1/2 cup raw honey or maple syrup
1 teaspoon vanilla extract
3 eggs, room temperature
1/2 cup unsweetened cocoa powder
1/2 cup less 1 tablespoon coconut flour
1 cup macadamia nuts, roughly chopped

1 medium sized avocado, pitted and peeled
3 tablespoons unsweetened cocoa powder
3 tablespoons maple syrup

1. Preheat oven to 200C. Line the base and sides of a 20cm x 30cm pan with pbaking paper, allowing some overhang.

2. Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water. Melt the chocolate, stirring until smooth then remove from heat and set aside.

3. Place the avocado into a food processor or blender and blend until smooth.

4. Stir the avocado, honey and vanilla extract into the cooled chocolate.

5. Add the eggs, one at a time, making sure each is well mixed before adding the next.

6. Stir in the coconut flour and cocoa powder until the batter is smooth, then add the macadamias.

7. Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.

8. Bake for 12-15 minutes or until the top is firm to the touch. Remove from oven and cool completely in the pan before removing from the pan.

9. For the frosting, place frosting ingredients in a food processor or blender along with the cocoa powder and maple

10. Blend, scraping down the sides as needed until very smooth.

11. Add more cocoa powder or maple syrup if needed to taste and spread over completely cooled brownie.

12 Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.