• Preheat the oven to 400 degrees F.
• Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
• 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.
• Place the avocado into a food processor or blender and process/blend until smooth.
• Stir the avocado, honey and vanilla extract into the cooled chocolate.
• Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
• Stir in the coconut flour and cocoa powder until the batter is smooth.
• Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
• Bake for 12-15 minutes or until the top is firm to the touch.
• Remove from oven and cool completely in the pan before lifting the brownie from the pan.

For the Avocado Frosting

• Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
• Process/Blend, scraping down the sides as needed until very smooth.
• Add more cocoa powder or maple syrup if needed to taste.
• Spread over completely cooled brownies.
• Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.