Avocado Brownies

If you think avocados are good only on toast and tacos, I’m here to tell you they also make some pretty amazing (and sneaky) healthy treats. I’ve blended them into fruit smoothies, whipped them into creamy chocolate pudding and used them to cut down on added fat in baked goods. Naturally rich and creamy, they’re an excellent healthy butter substitute in baking and an easy way to boost nutrition for picky eaters.

This avocado brownie recipe, developed by Taste of Home recipe editor Margaret Knoebel, is another delicious example of just how versatile avocados can be. Mashed avocado, paired with cocoa powder, chocolate chips and a pinch of extra salt, gives these brownies a slightly more savory edge, while still delivering plenty of deep, chocolaty goodness. The avocado also adds moisture, keeping the brownies ultra-soft and tender while adding heart-healthy fats and filling fiber.

Ingredients for Avocado Brownies

• Eggs: Baking with room-temperature eggs helps the eggs blend more smoothly into the batter for a better texture. Set a reminder to take your eggs out of the fridge at least 30 minutes before making your brownies, or dunk your eggs into a bowl of lukewarm water for about 10 minutes.
• Sugar: Granulated sugar sweetens the brownies while allowing the rich chocolate flavor to shine through.
• Avocado: You’ll need two medium avocados to yield about 1 cup of mashed avocado. For the smoothest batter, choose ripe avocados—they should have dark skin and give slightly when squeezed. Mash the flesh well with a fork or potato masher, or briefly pulse it in a food processor or blender until silky smooth.
• Butter: Melt one stick of butter in a small saucepan on the stovetop or in the microwave, and let it cool slightly before mixing it in so it doesn’t scramble the eggs.
• Baking cocoa: Use a good-quality unsweetened cocoa powder for the richest chocolate flavor and deep, dark color.
• Vanilla: A splash of vanilla extract rounds out the chocolate flavor, adding subtle floral warmth and depth.
• Flour: For tender brownies, measure flour the right way to avoid adding too much to the batter. You can swap in whole wheat flour for a boost of nutrition, or use a 1:1 gluten-free baking blend if needed.
• Baking soda: Baking soda gives the brownies a bit of lift, keeping them from being too dense. Leavening agents can lose their power the longer they sit in the pantry, so double-check that your baking soda is fresh.
• Salt: This recipe calls for a full teaspoon of salt, which balances the sweetness, intensifies the chocolate flavor and gives these brownies their signature sweet-and-salty taste.
• Chocolate chips: Semisweet chocolate chips stirred into the batter add melty pockets of chocolate and a bit of texture to each brownie. Feel free to use milk chocolate for extra sweetness or dark chocolate for a more intense flavor.

Directions

Step 1: Combine the wet ingredients

Preheat the oven to 350°F. In a large bowl, beat the sugar and eggs for four to five minutes, until the mixture is fluffy and pale yellow.

In a separate bowl, mash the avocado until it’s completely smooth, then stir in the melted butter, baking cocoa and vanilla extract. Gently fold the egg mixture into the avocado mixture, mixing until well-combined.

Editor’s Tip: Use a fork or potato masher to mash the avocado as smooth as possible. A few small lumps are fine, but larger chunks will affect the final texture.

Step 2: Add the dry ingredients and mix-ins

Add the flour, baking powder and salt to the avocado mixture, stirring just until no white streaks remain. Then, stir in the chocolate chips.

Editor’s Tip: Reserve a couple of tablespoons of chocolate chips to sprinkle on top of the brownies before baking for a bakery-style finish.

Step 3: Bake

Spread the batter evenly into a greased 8-inch square baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

Editor’s Tip: For easy removal, line the pan with parchment, leaving an overhang on two sides. The parchment makes it easier to lift the brownies out in one piece before cutting.

Step 4: Cool and slice

Let the brownies cool in the pan on a wire rack. Once cool, slice them into squares. If desired, dust the avocado brownies with confectioners’ sugar just before serving.

Editor’s Tip: Warm brownies are hard to slice neatly. For brownies with clean edges, let them cool completely, then chill them in the fridge for 30 minutes before cutting.

Recipe Variations

• Boost the chocolate: Stir 1 tablespoon of instant coffee granules into the batter to intensify the chocolate flavor. Fun fact: Ina Garten uses this same trick in her famous outrageous brownie recipe!
• Add some crunch: Stir in a handful of chopped walnuts or pecans along with the chocolate chips for extra texture.
• Go vegan: Swap in vegan butter and use two flax eggs to keep these brownies plant-based. Be sure to also use dairy-free chocolate chips.
• Finish with frosting: My go-to brownie frosting hack is sprinkling extra chocolate chips over the brownies while they’re still warm. The residual heat softens the chocolate, so all you have to do is spread it with an offset spatula for an instant, fudgy frosting. You can also top the cooled brownies with your favorite homemade frosting.

How to Store Avocado Brownies

Let the brownies cool completely, then cover the pan tightly or slice into bars and transfer them to an airtight container. Place parchment or waxed paper between layers to prevent sticking. The brownies will keep at room temperature for up to two days or refrigerated for up to one week.

Can you freeze chocolate brownies with avocado?

Yes, you can! To freeze chocolate brownies with avocado, let them cool completely, then slice and wrap individual pieces tightly in storage wrap. Transfer the brownies to a freezer-safe container or a resealable bag and freeze for up to two months.

When you’re ready to enjoy, take a few or the whole batch out of the freezer to thaw at room temperature or warm them slightly in the microwave for a just-baked texture.

Avocado Brownie Tips

Why should you bake chocolate brownies with avocado?

Baking chocolate brownies with avocado adds moisture to the batter, so you don’t need as much butter as traditional brownie recipes. The result is a soft, fudgy brownie with less saturated fat and cholesterol. Plus, avocados are a high-fiber food and are packed with heart-healthy fats, making them a clever way to sneak extra nutrition into chocolaty treats.

Do avocado brownies taste like avocado?

Not at all! Ripe avocado has a very mild, buttery flavor that’s easily masked by the chocolate and sugar in this brownie recipe. If you have extra-sensitive taste buds, you might notice avocado brownies have a subtle sweet-and-savory flavor compared to traditional brownie recipes. But mostly, the chocolate takes center stage.

Can you make avocado brownies gluten-free?

Yes! To make avocado brownies gluten-free, simply swap in a cup-for-cup (also called 1:1) gluten-free flour blend for the all-purpose flour.

Can you make avocado brownies vegan?

Absolutely! To make this avocado brownie recipe vegan, swap in plant-based alternatives for the butter and eggs. Use your favorite vegan butter and replace the eggs with flax eggs—another of my go-to healthy baking swaps for extra fiber. To replace two large eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit until it gels, about five minutes.