Description
These Avocado Brownies are rich, fudgy, and unbelievably soft, made with creamy ripe avocados that replace the butter. They deliver deep chocolate flavor with a smooth texture while offering better-for-you fats. Ready in under 30 minutes, they are perfect for an easy dessert, after-school snack, or special treat that feels indulgent and still supports a balanced lifestyle.
Ingredients
Scale
- 2 ripe avocados, peeled, pitted, and mashed until very smooth
- 2 large eggs (or 2 flax eggs for a vegan-friendly option)
- 1 cup granulated sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or non-dairy milk
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup dark or semi-sweet chocolate chips (dairy-free if needed)
- Optional toppings: extra chocolate chips, flaky sea salt, nut butter drizzle
Instructions
- Prep the Pan and Oven: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with oil. This keeps the brownies from sticking and makes them easy to lift out.
- Mash the Avocados: In a medium bowl, mash the avocados with a fork until they are completely smooth, with no large chunks. For an extra silky texture, you can blend them in a food processor.
- Whisk the Wet Ingredients: Add the eggs, sugar, vanilla extract, and milk to the mashed avocado. Whisk until the mixture looks thick, glossy, and fully combined.
- Add the Dry Ingredients: Sprinkle the cocoa powder, baking powder, and salt over the wet mixture. Stir with a spatula or wooden spoon until no dry streaks remain. The batter will be thick and dark.
- Fold in the Chocolate Chips: Gently fold the chocolate chips into the batter so they are evenly spread throughout. Reserve a small handful to sprinkle on top if you like.
- Spread the Batter: Transfer the batter to the prepared pan. Use a spatula to smooth the top into an even layer. Sprinkle the extra chocolate chips over the surface for a pretty finish.
- Bake the Brownies: Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
- Cool and Slice: Let the brownies cool in the pan for at least 10–15 minutes. Lift them out using the parchment, place on a cutting board, and cut into squares or triangles.
- Serve: Serve as is, or drizzle with warm nut butter, a spoonful of yogurt, or a sprinkle of flaky sea salt for extra flavor.
Notes
Use very ripe avocados for the smoothest texture and best sweetness balance. If you prefer less sweetness, reduce the sugar slightly and taste the batter before baking. For extra fudgy brownies, bake closer to 20 minutes; for a firmer, more cake-like texture, bake a few minutes longer. These brownies taste even better the next day after the flavors have time to rest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 brownie (1/12 of pan)
- Calories: 210
- Sugar: 17g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg