The Best Avocado Brownies: Rich, Fudgy & So Easy

If you’ve ever thought “There’s no way avocado belongs in dessert”, just wait until you taste these Avocado Brownies. They’re rich, fudgy, loaded with deep chocolate flavor, and honestly, you’d never guess the secret ingredient hiding in every bite.

I know what you’re thinking, avocado? But trust me, this isn’t just a healthy swap. It’s a genius move. The mashed avocado adds incredible moisture and creaminess, giving these brownies that melt-in-your-mouth texture without the need for butter.

These are truly easy avocado brownies, no complicated steps, no fancy tools, just one bowl, a handful of ingredients, and about 60 minutes between you and a warm, gooey square of magic.

So whether you’re baking for a crowd or just need a chocolate fix that feels a little better-for-you, this recipe is about to become a favorite. 

What Makes These Avocado Brownies So Good

Secretly sneaky health boost: You’re getting all that creamy, indulgent goodness plus a hit of healthy fats and nutrients thanks to the avocado. 

Your new secret weapon for impressing guests: Bring these to the next party and watch jaws drop when you casually mention there’s avocado inside. 

Perfectly adaptable for your kitchen mood: Thinking of switching the oil to coconut instead? Or maybe throw in some nuts as a swap for the chocolate chunks? This recipe plays nice with tweaks, making it 100% yours.

Surprisingly kid-friendly: Avocado’s subtle enough that even picky eaters won’t question it, just pure chocolaty bliss that’s secretly packed with good stuff. A win for parents everywhere! 

The Good Stuff for Your Avocado Brownies

• Unsweetened cocoa powder: It gives brownies that rich, deep chocolate flavor you can’t fake.
• All-purpose flour: It’s best if you use this to get that perfect chewy texture that holds everything together nicely.
• Salt: You can think of salt as the little helper that balances sweetness and brightens up the flavors.
• Granulated sugar: Maybe you want a bit of sweetness that’s light and helps keep the texture just right.
• Brown sugar: I recommend brown sugar for its moistness and that warm caramel note that makes brownies extra cozy.
• Eggs: They’re essential, helping everything bind well and giving your brownies some bounce.
• Oil: I like using oil because it keeps the brownies tender and moist without weighing them down.
• Ripe avocado, mashed: You can’t taste it, but this sneaky ingredient brings creamy moisture and healthy fats into the mix.
• Pure vanilla extract: It’s best if you add this for that subtle warmth and homemade feel that vanilla always delivers.
• Dark chocolate chunks: For gooey, melty chocolate pockets that make every bite a little celebration.

Your Avocado Brownies, Step by Step

Step 1: Warm up your oven 

First, crank your oven to 325°F (160°C). I always grease an 8×8 inch pan and line it with parchment, believe me, it spares you the sticky brownie mess later on.

Step 2: Get your stuff together

In a bowl, toss in the cocoa powder, flour, and salt. I like to whisk it a bit so everything is evenly mixed, this way you avoid any surprise clumps of cocoa or flour when you mix it all later.

Grab a fresh bowl and break the eggs into it. Add in your sugars, oil, mashed avocado, and vanilla. I find mixing it until it looks smooth and a little glossy is the sweet spot.

Step 3: Time to bring them together

Gently fold the dry mix into the wet ingredients bit by bit, no need to hurry, just aim for a smooth, unified batter. The batter might be thick and fudgy, and that’s exactly what you want.

Gently fold in the dark chocolate chunks. I always keep a handful back to sprinkle on top.

Step 4: Into the oven it goes

Pour the batter into your pan, smooth it out, and pop it in the oven. Bake for about 45 to 55 minutes, but don’t just set a timer and forget it. At around 40 minutes, test with a toothpick, if only a few moist crumbs stick, you’ve nailed it.

Step 5: Patience is a virtue

Once your brownies come out, let them chill in the pan for a few minutes. With the parchment as a handle, carefully slide the brownies out and set them on a cooling rack. I know it’s tempting, but cutting into warm brownies can make a mess, wait for that full cool-down for clean, perfect squares.

I’ve got some other fun brownie recipes that put a creative spin on things without sacrificing any of that rich, fudgy goodness. Check out my sweet potato brownies for a cozy, naturally sweet twist, my zucchini brownies if you want a sneaky veggie boost, and the ever-surprising black bean brownies that Show healthy and tasty can work together.

4 Mistakes to Avoid When Making Avocado Brownies

1- Overmixing the batter

I get it, you want everything to blend perfectly, but mixing too much can make your brownies tough instead of fudgy. When you combine the wet and dry ingredients, fold gently and stop as soon as everything is just combined. Trust me, those little lumps won’t hurt a thing!

2- Skipping the parchment paper

This one’s a classic move. Parchment paper is your best friend here, it makes lifting the brownies out a breeze and keeps them from sticking. If you skip it, you’ll probably end up with crumbly edges and a pan full of regret.

3- Using unripe avocado

Not all avocados are created equal! If your avocado isn’t ripe enough, it won’t mash smoothly and could leave you with a weird texture in your brownies. Make sure it’s soft and creamy, like a buttery spread, that’s the secret to the perfect moistness.

4- Not measuring ingredients properly

Baking depends on precision, even slight changes in flour or sugar can spoil the texture. I like to use a kitchen scale for flour, but if you don’t have one, spoon the flour into your measuring cup and level it off with a knife, no scooping!

What Goes Best with Avocado Brownies

• A creamy avocado smoothie: refreshing and healthy, it’s the perfect light drink to balance out the rich chocolate goodness.
• A scoop of vanilla ice cream: classic, cool, and creamy, always a winner.
• A drizzle of salted caramel sauce: for that sweet-salty magic you didn’t know you needed.

Storing Your Avocado Brownies

• Cool completely before storing: This keeps moisture balanced and avoids soggy brownies.
• Keep at room temperature for up to 3 days: perfect if you’re planning to devour them quickly.
• Refrigerate for up to a week: slows down spoilage but can firm up the brownies slightly (just let them sit out a bit before eating).
• Freeze individually wrapped brownies for up to 3 months: quick thaw in the fridge or at room temp, and you’ll have fresh-tasting brownies anytime.

Frequently Asked Questions

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The Best Avocado Brownies

Looking for a brownie recipe that’s rich, gooey, and just a little bit better for you? These Avocado Brownies are exactly what you need.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Servings: 9 Slices

Calories: 432kcal

Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ cup granulated sugar
• ¾ cup packed brown sugar
• 4 eggs
• 2 tablespoons oil
• 1 large ripe avocado mashed
• 1½ teaspoons pure vanilla extract
• 1 cup dark chocolate chunks

Instructions

• Start by preheating your oven to 325°F (160°C). While that’s warming up, grab your 8×8 inch baking pan. I recommend lightly greasing it and then lining it with parchment paper..
• Now in a mixing bowl, combine your dry ingredients: cocoa powder, flour, and salt. Give everything a good whisk so it’s all nicely blended.
• In a clean bowl, whip the eggs, then stir in the granulated and brown sugars, oil, mashed avocado, and vanilla extract. Stir until the mixture is smooth and kind of glossy.
• Then, carefully incorporate the dry ingredients into the wet mixture. I usually go slow here, just mix until everything is combined. The batter will be thick and a little fudgy, and that’s exactly what you want.
• Once that’s mixed, fold in your dark chocolate chunks. I like to keep some aside to sprinkle over the batter just before it goes in the oven.
• Now pour the batter into your prepped pan and smooth out the top so it bakes evenly. Bake it in the oven for about 45 to 55 minutes until it’s ready.
• When it’s done, take the pan out and let the brownies cool for about 5 minutes right in the pan. Then, using the parchment paper, carefully lift them onto a wire rack to cool completely. Enjoy!

Notes

• Don’t skip mashing the avocado really well, chunks in your batter won’t be pleasant.
• Remember, room temp eggs mix way better.
• Make sure your chocolate chunks aren’t too big, or they might sink.

Category: Brownies

Cuisine: American

keyword: Easy Avocado Brownies