Preheat the oven to 350 degrees.
Mash about 1 ½ avocados until you have ½ cup of well mashed avocado.
Add the avocado and ½ cup of almond butter to a mixing bowl, and beat on high for 2
minutes until the mixture is creamy.
Mix in 3 tablespoons of Erythritol and 2 tablespoons of unsweetened cocoa powder.
Blend again until the ingredients are combined well.
Pour in 1 tablespoon of olive oil and 1 teaspoon of vanilla extract. Stir well until the
mixture is smooth.
Fold in ½ cup of Lily’s dark chocolate baking chips, and ¼ cup of chopped pecans.
Spread the mixture into a well greased baking pan. An 8x8 would be good, but you
could use a round pie pan as well.
Bake the brownies for 20-25 minutes. Let the brownies cool for at least 10 minutes
before you try to serve them.