Description
These Avocado Brownies sneak healthy fats into a classic chocolate treat that feels totally indulgent. Rich, fudgy chocolate goodness comes together with creamy avocado for a surprisingly delicious dessert that keeps everyone asking for seconds.
Ingredients
Scale
Main Ingredients:
- 1 ripe avocado, mashed
- 2 large eggs
- ½ cup almond butter
- ½ cup dark chocolate chips
Dry Ingredients:
- ¼ cup maple syrup
- ¼ cup unsweetened cocoa powder
- ¼ cup almond flour
- 1 teaspoon baking soda
- Pinch of salt
Flavor Enhancers:
- ½ teaspoon vanilla extract
- 1 tablespoon espresso powder (optional)
- Chopped walnuts or pecans (optional)
- Flaky sea salt for topping (optional)
Instructions
- Arrange your oven rack in the center and heat to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting edges hang over for easy removal.
- Mash 1 ripe avocado completely smooth in a food processor. Add 2 large eggs, ¼ cup maple syrup, ½ cup almond butter, and ½ teaspoon vanilla extract. Pulse until the mixture becomes silky and integrated.
- Sift ¼ cup cocoa powder, ¼ cup almond flour, 1 teaspoon baking soda, and a pinch of salt directly into the wet mixture. Process 30-45 seconds until the batter looks uniformly dark and glossy.
- Gently fold ½ cup dark chocolate chips into the batter using a rubber spatula. If adding optional nuts, mix in ¼ cup chopped walnuts or pecans at this stage.
- Transfer the batter to the prepared pan, smoothing the surface with your spatula to create an even layer. Sprinkle additional chocolate chips or a pinch of flaky sea salt across the top.
- Slide the pan into the preheated oven and bake exactly 22 minutes. Check doneness by inserting a toothpick – it should emerge with a few moist crumbs attached.
- Remove from the oven and let brownies rest inside the pan for 15 minutes. This allows them to firm up and become deliciously dense and fudgy.
- Using the parchment paper edges, lift the entire batch onto a cooling rack. Cut into 9 equal squares when completely cooled, approximately 45-60 minutes later.
Notes
- Swap almond butter with cashew or sunflower seed butter if you have nut allergies, keeping the creamy texture intact.
- Use dark cocoa powder for deeper chocolate flavor, and choose at least 70% dark chocolate chips for healthier antioxidants.
- Check brownies early and frequently since avocado moisture affects baking time, and remember they’ll continue setting while cooling.
- Store these brownies in the refrigerator for up to 5 days, which helps maintain their fudgy consistency and prevents quick spoiling.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg