As someone who’s borderline obsessed with brownies, I’m always on the hunt for ways to make them just a tiny bit healthier without sacrificing that rich, fudgy texture I love. These avocado brownies are one of my favorite healthy-ish treats. By replacing oil with mashed avocado, I was able to create chocolate avocado brownies that are still decadent and deeply chocolatey, but with the added bonus of heart-healthy fats and nutrients.
Healthy Avocado Brownie Recipe
I get it– brownies made with avocado sound positively strange. I was skeptical at first, too. But trust me, these healthy avocado brownies have all the indulgence of a fudgy brownie and no detectable avocado flavor. Instead, the avocado gives them a moist and fudgy texture that’s truly unreal. I’ve tested this recipe several times to get the balance just right, and now it’s become one of my go-to brownie recipes.
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Use Ripe Avocados
For the smoothest texture and best flavor, make sure to use ripe but not overripe avocados. Underripe ones can make the batter taste slightly bitter, while overripe avocados may create a strong vegetal flavor. When the avocado is just right, you won’t even notice it; it simply blends into the chocolate like magic.
Avocado Brownies Recipe
Equipment
- Kitchen Scale (optional)
- 9×9-inch Baking Pan
Ingredients
- 1 cup mashed avocados (about 1 large avocado)
- ½ cup chocolate chips melted
- ⅓ cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 3 tablespoons brown sugar
- 2½ teaspoons pure vanilla extract
- ⅔ cup unsweetened cocoa powder
- ⅔ cup all-purpose flour
- ½ teaspoon baking soda 3 grams
- 2 tablespoons brewed coffee hot (180-200°F)
- 1 cup chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper and lightly spray with nonstick spray. Set aside.
- Add the mashed avocado, melted chocolate chips, sugar, eggs, brown sugar, and vanilla to a large bowl and whisk to combine.1 cup mashed avocados, ½ cup chocolate chips, ⅓ cup granulated sugar, 2 large eggs , 2 egg yolks, 3 tablespoons brown sugar, 2½ teaspoons pure vanilla extract
- Add in the cocoa, flour, and baking soda and whisk until just incorporated.⅔ cup unsweetened cocoa powder, ⅔ cup all-purpose flour, ½ teaspoon baking soda
- Add the hot coffee and whisk to combine, then add the chocolate chips and fold in using a rubber spatula.2 tablespoons brewed coffee, 1 cup chocolate chips
- Transfer the batter to the prepared baking pan and top with extra chocolate chips if desired.
- Place the pan into the preheated oven on the middle rack and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and place on a wire cooling rack to cool.
Notes
- I like to lightly spray the baking pan with nonstick spray before putting down the parchment paper to help it stay in place.
- If you only have access to frozen avocados, you can still make this recipe; however, you will need to thaw the avocados overnight in the refrigerator before using them.
- You can mash the avocado with a potato masher, fork, or in a food processor.
- When melting the chocolate chips, I like to add 1 teaspoon of shortening to the bowl to help get a smooth chocolate.
- Try adding a mixture of milk, semisweet, and dark chocolate chips to your brownies for that triple-chocolate taste!
How to Make Avocado Brownies Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Preheat your oven to 350°F, line a 9×9-inch baking dish with parchment paper, lightly spray with nonstick spray, and set aside. Mash the avocado until it is as smooth as you can get it. Then, melt the chocolate chips, and brew a small cup of coffee.
Mix the Wet Ingredients: Add 1 cup of mashed avocado, ½ cup of melted chocolate chips, ⅓ cup of granulated sugar, 2 large eggs, 2 egg yolks, 3 tablespoons of brown sugar, and 2½ teaspoons of vanilla to a large bowl and whisk to combine.
Add the Dry Ingredients: Add in ⅔ cup of unsweetened cocoa powder, ⅔ cup of all-purpose flour, and ½ teaspoon of baking soda and whisk until just incorporated.
Flavor the Batter: Add 2 tablespoons of brewed hot coffee and whisk to combine, then add the 1 cup of chocolate chips and fold in using a rubber spatula.
Spread the Batter: Transfer the batter to the prepared baking pan and top with extra chocolate chips if desired.
Bake the Brownies: Place the pan into the preheated oven on the middle rack and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean or with a few moist crumbs. Once baked, remove from the oven and place on a wire cooling rack to cool.
How to Store and Reheat
Store leftover avocado brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in 10-second increments in the microwave for that fresh-from-the-oven taste!
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