Gluten Free Avocado Brownies with Peanut Butter Frosting

• 1 ripe avocado
• 1/2 c. applesauce
• 1/3 c. cold coffee
• 3 Tbsp. cream or milk
• 2 Tbsp. maple syrup
• 2 Tbsp. cocoa powder
• 1/2 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 tsp. baking powder
• 3/4 c. gluten free flour blend (I used almond, tapioca, and cassava flour)

FROSTING

• 1 c. creamy peanut butter
• 3 Tbsp. coconut oil
• 1 tsp. vanilla
• 1 Tbsp. maple syrup
• 1/2 c. powdered sugar
• 4-6 Tbsp. cream or milk

• Preheat the oven to 350 degrees. In a small blender, blend the avocado, applesauce, coffee, cream, maple syrup, and cocoa powder until smooth. This may take 1-2 minutes and mixture should resemble chocolate pudding. Then, pour into a mixing bowl. Next, whisk in the brown sugar, eggs, vanilla, baking powder, and flour. Fill lined muffin cups at least ¾ full and bake for 14-17 minutes, until an inserted toothpick comes out mostly clean. Allow to cool.
• In a large mixing bowl, beat the peanut butter and coconut oil until smooth. Next, beat in the vanilla, maple syrup, and powdered sugar. Add in cream/milk slowly, until desired consistency is reached. Then, pipe or spread over cooled brownies. Store leftover icing in the fridge.