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Avocado Brownies Recipe

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3.9 from 40 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes (including cooling and optional refrigeration)
  • Yield: 16 servings
  • Diet: Gluten Free

Description

These rich and fudgy Avocado Brownies are a healthier twist on classic chocolate brownies, using creamy avocado as a substitute for butter to add moisture and a subtle nuttiness. Naturally sweetened with coconut sugar and maple syrup, and made with almond flour for a gluten-free option, these brownies deliver intense chocolate flavor enhanced by optional espresso powder and melty chocolate chips. Perfectly baked to achieve a soft, dense texture, they make a delicious treat that’s dairy-free adaptable and ideal for those seeking a nutritious dessert.

Ingredients

Wet Ingredients

  • 1 large avocado (peeled and pitted)
  • 2 large eggs (at room temperature)
  • 1/3 cup coconut sugar (or light brown sugar)
  • 1/4 cup pure maple syrup
  • 3 tablespoons unsalted butter (at room temperature, or coconut oil for dairy free)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 1/2 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/2 cup blanched almond flour
  • 1 teaspoon espresso powder (optional)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Add-ins

  • 1/2 cup dark or semisweet chocolate chips (divided, dairy free if needed)

Instructions

  1. Prepare the baking pan and oven: Place a rack in the center of your oven and preheat to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing two sides to overhang for easy removal, and lightly coat with nonstick spray.
  2. Blend the wet ingredients: In a food processor fitted with a steel blade, combine the peeled avocado, room temperature eggs, coconut sugar, maple syrup, butter, and vanilla extract. Process until the mixture is completely smooth, stopping occasionally to scrape down the sides to ensure no avocado chunks remain.
  3. Add dry ingredients and mix: To the food processor, add cocoa powder, almond flour, espresso powder (if using), baking soda, and kosher salt. Process until the batter is smooth and uniform. Add 1/4 cup of chocolate chips and pulse a few times to incorporate them evenly without breaking them down too much.
  4. Transfer batter and top with chocolate chips: Scrape the batter into the prepared pan and smooth the top evenly with a spatula. Sprinkle the remaining 1/4 cup chocolate chips over the surface evenly.
  5. Bake the brownies: Bake in the preheated oven for 25 to 30 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid overbaking to keep them fudgy.
  6. Cool and set: Remove the pan from the oven and place it on a wire cooling rack. Let the brownies cool for 30 minutes in the pan. Using the parchment paper handles, lift the brownies out of the pan and let them cool completely on the rack.
  7. Optional chilling: For best texture and fudginess, refrigerate the brownies for at least 4 hours or overnight before slicing and serving.

Notes

  • To make these brownies dairy free, substitute unsalted butter with coconut oil.
  • Using almond flour makes this recipe gluten-free.
  • Espresso powder is optional; it intensifies the chocolate flavor without adding coffee taste.
  • Be careful not to overbake; a toothpick should come out with moist crumbs for fudgy texture.
  • Refrigerating improves the texture and flavor, making brownies denser and richer.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/avocado-brownies-recipe/