Double Chocolate Avocado Brownies

Avocado Brownies

These double chocolate avocado brownies have rich, chocolate flavor with a lite, fudge-like, almost custardy texture.

Swapping avocado for the butter traditionally used in brownie recipes, yields a lighter brownie that happens to also offer a great dose of healthy fats.

And have no fear, you absolutely cannot taste the avocado.

I like adding a sprinkle of chocolate chips over the top for a double dose of chocolate goodness.

Try adding these avocado brownies to lunch boxes or enjoy them as a late afternoon snack with a cup of coffee.  They also freeze well, so they are a perfect addition to your weekend meal prep.

Helpful Kitchen Tools:
Small Glass Bowls
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8×8 Glass Baking Dish
4-Cup Food Processor

Double Chocolate Avocado Brownies

Yield: Makes 9 brownies

Prep Time:10 minutes

Cook Time:25 minutes

Total Time:35 minutes

These double chocolate avocado brownies are delicious eaten cold or at room temperature.

Ingredients:

  • 1 large avocado
  • 1/2 cup mashed banana (or apple sauce)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/3 cup chocolate chips

Directions:

  1. Preheat oven to 350 and grease an 8x8 baking dish.
  2. In a food processor or blender, combine; avocado, banana, maple syrup, and vanilla.
  3. Transfer to a large bowl and add in eggs, coconut flour, cocoa powder, sea salt, and baking soda and mix with a hand blender until combined.
  4. Pour mixture into the greased baking dish and sprinkle chocolate chips over the top.
  5. Bake for about 25 minutes or until set through.
  6. Allow to cool completely before cutting.  Cut into 9 squares and enjoy.
*Inspired by this recipe.**I like to store these brownies into an air tight container in the fridge.
Nutrients per brownie: Calories: 150; Total Fat: 5.2g Saturated Fat: 1.1g; Cholesterol: 60mg; Carbohydrate: 22.3g; Dietary Fiber: 4.9g; Sugars: 13.4g; Protein: 4.3g