Can I taste the avocado in these brownies?

Not at all! The cocoa powder completely masks any avocado flavor, leaving only rich, chocolatey goodness. Most people can't identify the secret ingredient.

What if I don't have ripe avocados?

You can speed up ripening by placing avocados in a paper bag with a banana for 24-48 hours. For immediate use, microwave hard avocados for 30-60 seconds to soften them slightly.

Can I make these brownies ahead of time?

Absolutely! These brownies actually improve in flavor after sitting overnight. They stay fresh for several days and freeze beautifully for longer storage.

How do I know when the brownies are done?

Look for a set top that springs back lightly when touched, and a toothpick that comes out with a few moist crumbs. They'll continue cooking slightly as they cool.

Can I double this recipe?

Yes! Double all ingredients and use a 9x13 inch pan. Increase baking time by 5-10 minutes, checking for doneness with the toothpick test.

What's the best way to cut clean squares?

Use a sharp knife and wipe it clean between cuts. For extra-clean lines, refrigerate the brownies for an hour before cutting.

Chocolate Brownies with Avocado Recipe: Fudgy & Healthy

Description

Chocolate Brownies with Avocado are rich, fudgy treats made extra moist with avocado for a surprisingly delicious dessert.

Ingredients

Scale

Main Ingredients:

2 large ripe avocados (about 1 cup mashed)
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
3/4 cup granulated sugar
2 large eggs
1/4 cup melted coconut oil
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt

Mix-ins:

1/2 cup dark chocolate chips
1/3 cup chopped walnuts (optional)

For the Pan:

Butter or cooking spray for greasing
Parchment paper

Substitution Ideas:

Gluten-free: Replace all-purpose flour with almond flour or gluten-free flour blend
Dairy-free: Use dairy-free chocolate chips
Vegan: Substitute eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
Lower sugar: Replace half the sugar with unsweetened applesauce

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Instructions

Prepare the Pan and Oven
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang on the sides, and lightly grease it with butter or cooking spray to prevent sticking.
Mash the Avocados
Halve the avocados, remove pits, and scoop flesh into a large bowl. Mash with a fork until completely smooth with no lumps. The texture should resemble a smooth green puree.
Make the Wet Mixture
Add melted coconut oil, eggs, vanilla extract, and sugar to the mashed avocados. Whisk until smooth, creamy, and fully combined.
Mix the Dry Ingredients
In a separate bowl, whisk cocoa powder, flour, baking powder, and salt until evenly combined and free of lumps.
Combine Wet and Dry
Gradually fold the dry ingredients into the avocado mixture, stirring just until combined. Avoid overmixing. The batter will be thick and chocolatey, with a faint green tint that bakes out.
Add Mix-Ins
Fold in chocolate chips and walnuts if using. Set aside a few chocolate chips for topping.
Bake
Spread batter evenly in the prepared pan and sprinkle reserved chocolate chips on top. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool Completely
Let brownies cool fully in the pan before slicing. This allows them to set properly and keeps them fudgy instead of crumbly.

Prep Time: 15m
Cook Time: 30m
Category: Dessert
Cuisine: American

Nutrition

Calories: 145 calories
Fat: 7g
Carbohydrates: 22g
Fiber: 4g
Protein: 3g