These avocado brownies are fudgy and easy to make. They taste like regular brownies but the addition of avocado makes the texture extra fudgy and the brownies a little healthier.
This post is sponsored by The California Avocado Commission.
This post is sponsored by The California Avocado Commission.
This avocado brownie recipe is so easy! The batter is prepared in the food processor. Then it’s ready to go in the oven.
With avocado season in full swing. I’ve been incorporating avocados into just about everything, from salads to muffins to truffles. I’ve previously shared how much I love baking with avocados. You can use it to replace half of the butter or oil needed in your recipe and the recipe turns out just as delicious. It’s like a secret ingredient – people can’t even tell it’s in the recipe.
I especially like adding avocado to chocolate baked goods because it adds an extra richness that you don’t get when baking with just butter. My chocolate avocado banana bread and flourless chocolate avocado mug cake are two of my favorite chocolate avocado recipes.
But today it’s about avocado brownies – they are rich, fudgy and gluten-free. You will love how easy they are to make.
Ingredients
- Avocado
- Large eggs at room temperature
- Unsalted butter at room temperature
- Granulated sugar
- Unsweetened cocoa powder
- Superfine almond flour
- Baking powder
- Chopped dark chocolate or chocolate chips
Flour: I have only tested this recipe with superfine almond flour and granulated sugar. I also have a keto avocado brownie recipe made with alternative sweetener and frosted avocado brownies with all-purpose flour.
Baking with Avocados
Make sure to use a ripe avocado. You can tell when an avocado is ripe when you can lightly press on it and it gives a bit but doesn’t feel mushy. If your avocado is firm and doesn’t give at all when you press on it, it’s not ready. I prefer using Hass avocados because they are very creamy and buttery.
The best way to puree the avocado is with a food processor (you can also try a powerful blender if you don’t own a food processor). You don’t want any small bits of avocado in your batter so mixing by hand is not ideal. The avocado is added with the wet ingredients into the food processor to make it easier to puree into a smooth batter.
Substituting avocado for butter reduces the calories and fat in your baked goods. Plus you also gain all the nutritional benefits that exist in avocados.
How to Make Brownies with Avocado
Preheat oven to 350°F and line an 8 x 8-inch baking pan with parchment paper.
Blend the avocado, eggs, butter, and sugar in a food processor until smooth.
In a mixing bowl, whisk the cocoa powder, almond flour, and baking powder. Add the dry ingredients to the wet ingredients in the food processor.
Pulse a few times at low speed until the batter is smooth and thick. Stir in some of the chocolate chips.
Transfer the batter to the prepared pan and spread it into an even layer. Sprinkle the rest of the chocolate chips over the top.
Bake the brownies for about 20 minutes. They are done baking when you can press the top lightly and it bounces back. Cool them before slicing.
How to Slice Fudgy Brownies
To slice fudgy brownies, use a warm sharp blade. I usually use a kitchen chopping knife. Run the knife under hot water to heat it up (or dip it into a bowl of hot water), wipe the blade dry and then make one swift slice into your brownies. They should cut straight through with minimal crumbs. Then dip the blade in hot water again, wipe it clean, and cut again. You need to wipe the blade clean each time before the next cut.
More Dessert Recipes to Try
- Black Bean Brownies
- Almond Butter Bread
- Ice Cream Bread
- Dairy Free Peanut Butter Fudge
- Nut Free No Bake Cookies
Avocado Brownies
Ingredients
- 150 gram avocado flesh (approximately 1 large avocado peeled and seed removed)
- 2 large eggs room temperature
- 3 1/2 tbsp unsalted butter room temperature
- 1/2 cup granulated white sugar
- 1/2 cup + 2 tbsp unsweetened cocoa powder dutch process preferred
- 1/2 cup superfine almond flour
- 1/2 tsp baking powder
- 6 tbsp chopped dark chocolate or chocolate chips
Instructions
- Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper.
- Add avocado, eggs, butter, sugar to food processor. Pulse until batter is smooth and no avocado chunks remain.
- In a medium bowl, combine cocoa powder, almond flour, baking powder. Whisk until evenly combined, breaking up any clumps of cocoa powder as you whisk.
- Pour dry ingredients into avocado batter. Pulse a few times on low speed until the batter is smooth and uniform. You do not want to overmix the batter but you also want to make sure that all the avocado is blended evenly in with the chocolate.
- Stir in 4 tbsp of the chopped chocolate.
- Spread batter into prepared baking pan. Batter will be very thick (like a mousse consistency) so you will need to use a spatula to spread it evenly across the baking pan.
- Sprinkle remaining chocolate over surface.
- Bake for about 17-20 minutes or until brownies are done. When you touch the surface of the brownies gently with your finger, it should bounce back. Allow brownies to cool for about 30 minutes before cutting.
Notes
- Because avocados vary so much in size, it's best to weigh out the flesh on a scale.
- To get melty chocolate in and on the surface of the brownies, use a premium dark chocolate bar. I used Guittard 70%.* Chocolate chips will also work but will not melt as much.
- You can use either natural or dutch process cocoa powder. I prefer dutch process because it has a smoother, less bitter taste.
- I use Bob's Red Mill superfine almond flour.*
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
