Preheat oven to fan-forced 180 C (350F).
Line a square brownie pan (24 cm x 24cm) with parchment paper. Set aside.
In a small pot, heat on medium fire the chocolate chips and coconut oil until melted.
Another option is to put the ingredients into a bowl and heat high in a microwave for less than 1 minute until fully melted.
In your food processor, simply put together the brownie ingredients one by one in this order: ripe avocado, eggs, stevia/erythritol, almond flour, unsweetened cocoa powder, baking soda, salt, vanilla. extract and melted chocolate.
Power blend for about 1 minute or until you come up with a dense brownie batter.
Bake for 25-30 minutes.
In order to remove the brownie easily, cool it down for 10 minutes before pulling the brownie out from the pan.
Transfer the batter into the prepared square pan. Spread the batter evenly with a spatula.
Transfer the brownie onto a cookie rack to cool down until room temperature.
Use a teaspoon to drizzle the melted chocolate on top of the brownie and garnish with crushed pecan nuts and sea salt.
Cut the brownie in 16 squares.
Store the brownies in the pantry in an sealed container.