This avocado brownie recipe is the perfect recipe to make when you're craving something chocolatey but not overly decadent. If you want decadent brownies, try my fudgy salted caramel brownies. If you're looking for a moist, fudgy brownie with wholesome ingredients, this is the recipe for you. Try it like it is, or add a swirl of peanut butter for a special treat.
These fudgy avocado brownies are really easy to make, with simple ingredients, and honestly, they and the perfect easy treat to make when you don't want to take in a bunch of sugar and butter.
I like coconut sugar in this recipe, but white sugar works too. You can use regular or dark cocoa powder. Use coconut oil or neutral oil and whatever kind of chocolate chip you want. I've done everything to these brownies, including adding a peanut butter swirl, and every time they come out amazing.
These chocolaty brownies get deliciously fudgy after they are refrigerated for a few hours. I've had one warm from the oven too and let me tell you - fantastic.
You've already guessed my little secret from the title: we have a secret ingredient here. These are not your traditional brownies! There is an avocado in these brownies. But no one ever knows! By using the avocado, these brownies contain some healthy fats which are good for you.
I developed this recipe about 10 years ago, when I was having health issues, and originally I made it with almond meal to keep it gluten-free. I no longer need to avoid gluten so over the years I adapted my recipe to use all-purpose flour. But the option is there if you need it! This recipe is still one of my favorite recipes, even 10 years later.
See the recipe card for exact amounts.
Line the pan with parchment paper is pretty important as it ensures your brownies won't stick and helps to be able to pick them up out of the baking once they are done.
To mix the batter, first melt the coconut oil with the chocolate chips in a small bowl. I do this in the microwave in 30-second increments. Feel free to do this on the stovetop if you prefer.
In a separate bowl, mash your avocados.
(Check the F.A.Q. on my Easy Homemade Guacamole recipe post for tips on how to open an avocado.)
- Once the avocados are mashed, add the rest of the wet ingredients - the eggs, vanilla, sugar, and a pinch of salt and mix everything together.
- Now add the dry ingredients. Sift the flour and cocoa powder in so you don't have dry cocoa clumps in your batter.
- Add the melted chocolate and coconut oil and whisk the batter gently.
- I usually put my bowl on a wet dishcloth and then drizzle the oil and chocolate with one hand while whisking with my other hand. The wet dishcloth helps keep the mixing bowl still.
- Pour the batter into the prepared pan, scraping the sides of the bowl with a rubber spatula to get it all. Smooth the top with the back of a spoon or an offset spatula.
- Bake for 20-25 minutes or until done. It'll be almost under baked so we get that fudgy texture. You can test by poking in a toothpick. A few moist crumbs will stick to the toothpick but you shouldn't see any wet batter.
Let cool completely then use the parchment paper to help pick it up out of the pan. Place on a cutting board and slice into 16 squares.
If you're adding a peanut butter swirl do it at step 5.
To do this, melt ½ cup of peanut butter in the microwave and then drizzle it over the batter. Use a butter knife to swirl the peanut butter through the batter.
Tips for making brownies
What to serve with avocado brownies
I happen to love salted caramel sauce with brownies and I think that would be great here. To go further along with the chocolate and peanut butter pairing, you can serve this with my no-churn chocolate peanut ice cream.
Try these super fudgy brownies instead for a more classic brownie recipe.
Store in the refrigerator in an airtight container. After an hour or so in the fridge, they will have a thick fudgy center.
No one I've serve these brownies too has identified that there is avocado in them. The sugar, chocolate and cocoa powder all have big flavor and the avocado is here as a healthy fat, not a flavor booster.
Dark Chocolate Avocado Brownies
- 9 x 9 pan
- 100 grams dark chocolate (I use Lindt’s 85% dark chocolate)
- ½ cup coconut oil
- 1 large avocado
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated white sugar (or coconut sugar)
- ¾ cup all-purpose flour (or 1 cup almond meal for gluten-free)
- ¼ cup Hershey's Special Dark Cocoa
- pinch salt
- Optional: ½ cup peanut butter (melted in microwave)
- Preheat oven to 350°F (180℃). Line a 9 x 9 pan with parchment paper.
- In a glass bowl in the microwave, melt together the coconut oil and chocolate chips or chocolate bar, until liquid Start with 30 seconds and then 15 seconds at a time, stirring in between.
- In a large bowl, mash the avocado. Add the eggs, vanilla, pinch of salt and the sugar.
- Add the flour and sift in the dark cocoa powder. Whisk.
- Drizzle in the melted and cooled coconut oil and chocolate, whisking.
- Pour into lined 9 x 9 pan.
- Optional: If you are using the melted peanut butter, drizzle it on top of the batter now, in a continuous line and then use a pointed knife or toothpick to swirl through it, making a nice design.
- Bake for 25 - 30 minutes or until done (toothpick comes out with minimal moist crumb, but not wet batter).
- Let cool completely, then refrigerate until serving. I cut this into 16 squares.
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally published Feb 10, 2017.
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