Avocado Brownies

Avocado Brownies – chocolate-y, fudgy, decadent brownies made with avocado! Swap out the butter or oil for this healthy fat, and you will never tell the difference!

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

If there is one thing you know about me from visiting this site, it is that I like brownies! They are probably my favorite dessert of all time, and there are close to 50 different Brownie Recipes on the site already. So why not another!

Today we are swapping out the butter or oil that you normally have in brownies for avocado. The healthy fat from the avocado still makes for a fudgy and decadent treat, with just a little less guilt.

I made this Chocolate Avocado Mousse a couple of years ago as a “healthier” swap, and avocado is so creamy, and buttery you can never tell that it is there. Trust me, I know it sounds like an odd combination, but once you mix the chocolate in, you just don’t taste it.

 

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Avocado
• Granulated Sugar
• Light Brown Sugar
• Eggs
• Vanilla Extract
• All-Purpose Flour
• Salt
• Baking Powder
• Unsweetened Cocoa Powder
• Chocolate Chips

How To Make Avocado Brownies

1. Start by mashing your avocado until it is super smooth. You can also use a food processor for this step if you want to ensure there are absolutely no lumps.
2. Mix in the sugar, brown sugar, eggs, and vanilla and beat until the eggs are fully incorporated and everything is well combined.
3. Add the flour, cocoa powder, salt and baking powder and stir until just combined. Be careful not to over mix.
4. Add in most of the chocolate chips (reserving about 1/4 cup for the top), until just incorporated.
5. Pour the batter into a prepared 8 inch baking dish and sprinkle remaining chocolate chips over the top.
6. Bake for about 25 minutes until a tester comes out mostly clean.
7. Remove from the oven and allow to cool before slicing to serve.

Storing Brownies

Avocado brownies will act just like your traditional brownies when storing and baking. So cover them and keep at room temperature for up to 4 days. If you want them to last a little longer you can store in the fridge. I like to let them come to room temperature before serving. But some people love a dense cold brownie, so up to you!

Recipe Tips

• You will notice I am stilling using traditional sugars and flour in this recipe. Lots of other recipes make swaps for “healthier” alternatives for those. You can definitely use them, but unless you stock those things normally in your pantry, they require extra trips to the store and the price can add up. So I like to make small swaps and use what I have on hand for the rest.
• Just like with traditional brownies you do not want to overmix the batter once you add the flour. This will cause the glutens to develop more in the flour and lead to a tougher brownie.
• Make sure your avocado is nicely mashed and smooth when you start. You can use a small food processor to make this process fast and easy.
• Top your brownies with Chocolate Frosting to make them over the top delicious!
• Do not over bake your brownies. These are a fudgy brownie, but over baking with dry them out and they will not have the fudgy texture you are looking for.

More Chocolate Dessert Recipes

• Chocolate Pavlova
• Molten Lava Cake (for two)
• Cosmic Brownie Cookies
• Ding Dong Cake
• Chocolate Tofu Pudding
• Death By Chocolate Pie
• Texas Sheet Cake Cookies

Continue to Content

Yield: 12

Avocado Brownies

Print

Avocado Brownies - chocolate-y, fudgy, decadent brownies made with avocado! Swap out the butter or oil for this healthy fat, and you will never tell the difference!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 large avocado
• 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
• 1/2 cup Imperial Sugar Light Brown Sugar
• 2 whole large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour*
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease or line an 8-inch square baking pan with parchment paper.
2. Start by mashing your avocado until it is super smooth. You can also use a food processor for this step if you want to ensure there are absolutely no lumps.
3. Mix in sugar, brown sugar, eggs, and vanilla. Beat until eggs are fully incorporated and everything is well combined.
4. Add flour, cocoa powder, salt, and baking powder. Stir until just combined. Be careful not to over-mix.
5. Add in most of chocolate chips (reserving about 1/4 cup for top) until just incorporated.
6. Pour batter into a prepared pan and sprinkle remaining chocolate chips over top.
7. Bake for about 25 minutes until a tester comes out mostly clean.

Notes

I used Imperial Sugar for this recipe

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 209Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 123mgCarbohydrates 34gFiber 3gSugar 25gProtein 3g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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