1. Preheat oven to 350 degrees F.
2. Grease an 8 x 8 inch baking pan with coconut oil or line with parchment paper.
3. In a blender or food processor blend avocado, applesauce, maple syrup and vanilla.*
4. Add these wet ingredients to a large mixing bowl and whisk in eggs.
5. In a separate bowl, sift your coconut flour and dutch-processed cocoa powder. Mix in sea salt and baking soda.
6. Slowly add your dry ingredients to avocado mixture and stir until well-combined.
7. Stir in chocolate chips.
8. Add batter to baking dish and spread so top is even.
9. Place in oven to bake for 25-30 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
10. Allow to cool for 20 minutes before cutting into 16 brownies.
11. Keep them on the counter in an airtight container at room-temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer (see notes above).

*You can also mash these together by hand but make sure that you mash it up very well and there are no clumps.

** Make sure you use dutch-processed otherwise your brownies will taste bitter – this is the step that people often forget!