Avocado Brownies – chocolatey, crunchy, decadent avocado brownies! Swap out butter or oil for this healthy fat and you’ll never know the difference!
This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.
If there’s one thing you’ll know about me by visiting this site, it’s that I love brownies! They’re probably my favorite dessert of all time, and there are almost 50 different brownie recipes on the site already. So why not another one!
Today we’re swapping out the butter or oil you usually have in brownies for avocado. Avocado’s healthy fat still makes for a fudy and decadent treat, with just a little less guilt.
I made this chocolate avocado mousse a few years ago as a “healthier” substitute, and avocado is so creamy and buttery you never realize it’s there. Trust me, I know it sounds like an odd combination, but once you mix in the chocolate, you just don’t taste it.
Click HERE for the FULL recipe
what you will need
- avocado
- sugar
- Light Brown Sugar
- eggs
- vanilla extract
- all purpose flour
- Salt
- baking powder
- Unsweetened cocoa powder
- chocolate chips
How to make avocado brownies
Click HERE for the FULL recipe.
- Start by pureeing your avocado until it’s super smooth. You can also use a food processor for this step if you want to make sure there are absolutely no lumps.
- Mix in the sugar, brown sugar, eggs, and vanilla and beat until the eggs are fully incorporated and combined.
- Add the flour, cocoa powder, salt and baking powder and mix only briefly. Be careful not to mix too much.
- Add most of the chocolate chips (reserve about 1/4 cup for the top) until just incorporated.
- Pour batter into prepared 8-inch baking pan and sprinkle remaining chocolate chips on top.
- Bake for about 25 minutes until a tester comes out mostly clean.
- Remove from the oven and let cool before slicing.
Store brownies
Avocado brownies behave just like your traditional brownies when storing and baking. So cover them and keep them at room temperature for up to 4 days. If you want them to last a little longer you can store them 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’ll notice that I still use traditional sugar and flour in this recipe. Many other recipes swap these out for “healthier” alternatives. You can definitely use them, but unless you normally stock these things in your pantry, they require extra trips to the store, and the price can add up. So I like to swap out little things and use what I have on hand for the rest.
- Just like with traditional brownies, you don’t want to over-mix the batter after adding the flour. This causes the gluten in the flour to develop more, resulting in a chewier brownie.
- Make sure your avocado is well mashed and smooth when you start. You can use a small food processor to make this process quick and easy.
- Cover your brownies in chocolate icing to make them over the top delicious!
- Don’t overcook your brownies. These are a fudgy brownie, but over baking they will dry out and they won’t have the fudgy texture you’re looking for.
I’m sharing this recipe over at Imperial Sugar today. Click Avocado Brownies for the FULL printable recipe.
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Welcome to Dinners, Dishes & Desserts, where my love of food meets my busy life. My name is Erin and I’m a casual cook who loves to feed people. This blog has hundreds of quick and easy recipes, mostly made from scratch. I spend my days in the kitchen creating new recipes to share with family and friends.
