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1. To make the brownies:
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2. Preheat your oven to 350 F. Line two 9x13 pans with parchment paper and set aside.
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3. In a large bowl, melt the baking chips in the microwave in 20 second intervals, stirring between each interval, and continuing for 20 second intervals until melted.
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4. Put the mashed avocado into a large food processor.
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5. Add in the melted chocolate, cocoa powder, vanilla extract, sugar, lightly beaten eggs, almond milk and pinch of salt. Process until smooth and well combined. Make sure there are no lumps of avocado. The batter will look very thick and rich.
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6. Divide the batter evenly between both pans. Spread the batter almost all the way to the very edge of the pan, stopping a little before the end. If you spread the batter all the way to the edge, they will become too thin.
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7. Bake for 45-50 minutes or until the the top feels set and a toothpick inserted in the center comes out clean. The edges will get quite crispy. Remove pans from oven and set them on a rack.
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8. Let the brownies cool in the pan and then transfer the pans to the fridge to completely cool for at least an hour.
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9. To make the chocolate strawberry filling:
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10. Melt the chocolate in a small bowl as you did for the brownies then pour the melted chocolate into a small food processor.
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11. Add in the mashed avocado, chopped strawberries, vanilla extract and sugar and process until smooth and well combined.
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12. Transfer the filling to a small bowl and let it chill in the refrigerator for at least an hour.
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13. To make the cheesecake filling:
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14. Clean the food processor then add in the softened cream cheese, sugar and vanilla extract. Process until smooth and well combined.
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15. Transfer the filling to a small bowl and refrigerate until ready to use.
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16. To assemble:
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17. Using a medium sized, circular cookie cutter (mine was 3 inches diameter), cut 6 circles out of each pan of brownies, leaving you with a total of twelve circles.
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18. Using a smaller, circular cookie cutter (mine was 2 inches diameter), cut the middles out of 6 of the brownie pieces.
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19. Spread 2 teaspoons of chocolate strawberry filling onto one of the solid pieces of brownie and spread evenly.
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20. Drop a 1 teaspoon-sized dollop of cream cheese filling on top and swirl into the chocolate using a knife.
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21. Top with one of the cut out brownie pieces. Repeat for the remaining brownie circles.
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22. Cut the strawberries into small hearts (or pieces) and place in the middle of each cut out.
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23. Serve fresh.
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Notes: Use a metal cookie cutter. It's a lot easier!
