Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.

In the bowl of a food processor, pulse together the avocado, maple syrup, vanilla, and instant coffee until smooth and no clumps of avocado remain. Pour in the melted chocolate and pulse until creamy.

In a medium bowl, whisk the eggs for 1 minute until bubbly on top. Stir in the chocolate avocado mix, mixing until combined. Add the cocoa powder, almond flour, and salt. Stir until just combined. Stir in the chocolate chunks.

Evenly spread the mixture into the prepared pan. Bake for 30-35 minutes or until the brownies are just set. Do not over bake, or these will become cakey. Allow to cool before frosting.

Meanwhile, make the frosting. In a small saucepan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth. Remove from the heat and stir in the cocoa powder and a pinch of salt. Let the frosting cool, then pour/spread the frosting over the brownies and spread in an even layer. Place the brownies in the fridge and allow the frosting to set, 30 minutes to 1 hour. WIth the extra chocolate, top the brownies for more texture.

Once set, cut into bars and serve at room temp. Keep stored in a cool, dry place in an airtight container for 2-3 days.