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.