Rich And Chocolatey Avocado Brownies

Brownies are one of our most favorite treats. They’re super easy to whip up from scratch and they can cure the fiercest of chocolate cravings with just one (or two) squares. Brownies are supposed to be a treat, something that is free from any judgment or worry because they’re never going to be considered a health food. But, what if we told you that there’s a way to make a slightly healthier version with an ingredient that makes this batch of brownies smooth and fudgy, without compromising on taste or enjoyment? Enter the avocado, the fruit (Yep! It’s a fruit) de jour. Avocados are everywhere these days, so why not add them to your next batch of brownies? It’s not as wretched as you might think.

Instead of butter or a processed oil, what you’re getting with the mashed avocado is a source of healthy fat, making your favorite chocolate brownie just a little more health-conscious but still rich and chocolatey. This is an excellent way to use up an avocado that might be nearing its end, so before you throw it away, consider whipping it into a batch of these amazingly fudgy and delicious brownies. If you’re worried about your brownies suddenly tasting like chocolate guacamole, don’t. You won’t even notice the avocados once all of your usual brownie ingredients are mixed together.

Adding an avocado to your brownies isn’t completely weird; after all, we’ve added applesauce to dishes to replace oil for a slightly healthier version of a special treat. The avocado here is going to add a beautiful texture to your fudgy brownies. We like to have a little more chocolate in ours, so we add chocolate chips too. If you want, make this with dark chocolate, for added health and flavor benefits. A batch of these brownies isn’t entirely “guilt-free” but we never really feel guilty about eating chocolate. One bite will have you convinced that a fresh batch of avocado brownies is really something special!

Avocado Brownies

45 minutes to prepare serves 8-10


  • ½ cup flour
  • ½ teaspoon kosher salt
  • ½ cup cocoa powder
  • ½ teaspoon cinnamon
  • 1 small avocado, pitted and diced
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 cup chocolate chips, milk or dark chocolate, divided


  1. Preheat oven to 350°F. Line an 8x8-inch square baking dish with parchment paper or grease generously with cooking spray. Set aside.
  2. Combine flour, cocoa powder, cinnamon, and salt in a bowl, stirring to combine. Set aside.
  3. Purée avocado in a food processor or blender until smooth. Set aside.
  4. Melt ¼ cup chocolate chips in a large microwave-safe bowl at 30-second intervals, stirring after each round, until chocolate is melted and smooth.
  5. Add puréed avocado and sugar to the melted chocolate and stir until well mixed. Once cool enough, whisk in 2 eggs until fully combined. Stir in vanilla extract.
  6. Slowly add the cocoa-flour-salt mixture to the batter and stir until smooth, being mindful to not over mix.
  7. Gently fold in the remaining ¾ cup of reserved chocolate chips. Pour batter into prepared baking dish.
  8. Bake for 28-32 minutes or until a cake tester or toothpick inserted in the center comes out clean.
  9. Cool slightly before slicing into squares to serve. Enjoy!

Recipe adapted from Imperfect Recipes.

Whizzco for LPE