We all love avocados in guacamole, but have you ever tried adding them to a dessert? These avocado brownies from our friend Katie are a stroke of genius. The result is fudgy chocolate brownies with a secret: avocado replaces the butter for healthy fats in your favorite sweet indulgence!
- 1/2 c diced avocado (85g)
- 1/4 c + 1/2 c chocolate chips
- 1 c granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 c cocoa powder
- 1/2 c all-purpose flour
- Coarse sea salt, for sprinkling on top
- Preheat your oven to 350 degrees F. Grease an 8×8 square pan or line with parchment paper. Set aside.
- In a small food processor or high-speed blender, process the diced avocado until puréed and smooth. Set aside.
- In a large microwave-safe bowl, melt the 1/4 c chocolate chips in the microwave in 30-second intervals, stirring until smooth.
- Add sugar and avocado puree to the bowl with the melted chocolate and stir until combined.
- If the mixture is still really hot, let it cool for a minute, then whisk in the eggs one at a time (you don’t want to cook the eggs!), until fully combined.
- Stir in the vanilla, salt, and cocoa powder until the mixture is smooth and well-combined.
- Stir in the flour just until the mixture is smooth and you no longer see clumps, but do not over-mix, and don’t use a mixer. The brownies won’t be fudgy if you incorporate too much air in the batter.
- Stir in the chocolate chips, then scrape the batter into the prepared pan. Sprinkle additional chocolate chips on top if desired. Bake for 30-32 minutes, until a toothpick inserted in the center comes out clean or with a couple crumbs attached.
- Sprinkle coarse sea salt over the top, and serve brownies warm!
Recipe Notes and Variations
- Brownies will keep well-wrapped at room temperature (I pack them tightly in a food storage container), for up to 5 days.
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