Dark Chocolate Brownies - Fudgy and delicious with avocado and coconut oil. Try a swirl of peanut butter for a special treat or make it gluten-free with almond flour.
With Valentine's Day coming up quickly, I have a question for you - Do you do anything on Valentine's Day?
We usually don't do much, but I will be making my special dark chocolate, healthy-ish brownies. These are chocolaty and they get kind of fudgy after they are refrigerated for a few hours. I've had one warm from the oven too and let me tell you - AMAZING. LOVELY. LOVE IT.
And just go ahead and try them with the peanut butter mixed in. I dare you. So good it makes me want to be my own Valentine.
I'll let you in on a little secret: there's an avocado in these brownies.
But no one ever knows! With the avocado and the coconut oil these brownies contain some healthy fats which are good for you.
I like to use coconut sugar in this recipe (it has a lower glycemic index than white refined sugar - about 35 and 60 respectively) but white sugar works also and I do use that too sometimes.
I also developed this recipe with almond meal (when I was eating gluten-free) and have since started to use all-purpose flour, so if you're gluten-free (or grain-free), just use almond meal and you'll totally love this recipe. I also think a gluten-free flour mix would work, but I haven't tested that so please let me know if you try it.
how to make dark chocolate brownies with avocado
First, you'll want to preheat your oven to 350°F. Line your baking pan, a 9x9 square works great, with parchment paper. This is pretty important as it ensures your brownies won't stick and help 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. I do this in the microwave in 30-second increments. Feel free to do this on the stovetop if you prefer.
Next, 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 eggs, vanilla, sugar and a pinch of salt and mix everything together. Add the flour and then sift in the cocoa powder. I like to sift the cocoa powder because if you don't, you can get little dry cocoa clumps in your batter.
When that's all mixed in, add the melted coconut oil and chocolate by drizzling it in and whisking. 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.
Now pour it in your prepared baking pan.
If you want a peanut butter swirl, melt ½ cup of peanut in the microwave and then drizzle it over the batter. Use a butter knife to swirl the peanut butter through the batter.
Bake for 20-25 minutes, or until it's fully cooked. 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.
Store in the refrigerator.
Dark Chocolate Brownies
- 100 grams dark chocolate bar (I use Lindt’s 85% dark)
- ½ cup coconut oil
- 1 avocado
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut sugar (or white sugar)
- ¾ cup all-purpose flour (or 1 cup almond meal for gluten freel)
- ¼ cup Hershey's Special Dark Cocoa (I like Hershey’s Special Dark Cocoa)
- Pinch of salt
- Optional: ½ cup peanut butter (melted in microwave)
- Preheat oven to 350 F. 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 broken up chocolate bar), until liquid, 30 seconds first and then 15 seconds at a time and 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 into 16 squares.
Nutritional information is an estimate. Values vary based on products used.Read our full Nutrition Disclaimer.