Simple Avocado Brownie Recipe: A Guilt-Free Treat

Simple Avocado Brownie Recipe: A Guilt-Free Treat

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Who doesn’t like brownies?

Sure, they are not the healthiest thing you could be eating. But would you really pass up on a brownie if it was offered to you? If you can, you’ve got more willpower than me.

I’ve been obsessed for weeks with putting together a simple avocado brownie recipe and I think I’ve finally achieved it! It’s a fudgy, rich, dark chocolate brownie that is incredibly easy and fast to put together. And because it’s got avocado instead of butter for the fat and no cane sugar, it’s a little healthier than your standard brownie. And these delicious brownies can be made without creating any waste so it’s healthier for the environment too!

And with all those Halloween parties (and potlucks) coming up very soon (and then Thanksgiving and Christmas), everyone will go crazy over your brownies when they find out that they are actually healthy! And you can have a little peace of mind about eating them since they are made from ingredients that can be bought in the produce and bulk section of your local grocery store.

All the tools you need for this recipe is an oven, blender or food processor, an 8×8 baking pan, two mixing bowls, a spoon, a whisk (or fork), and a spatula.

These dark chocolate brownies are great:

  • As is
  • a la mode
  • With a glass of hemp milk
  • With a cup of hot chocolate
  • Topped with some pumpkin butter
  • Added to a milkshake
  • Topped with fresh strawberries, blackberries, raspberries, or bananas

Avocado as a Butter Substitute

I was first introduced to baked goods with avocado at my last restaurant where they sold one of the best cookies I have ever eaten before. It was a dark chocolate avocado cookie with coffee and it was A-MAZ-ING! In fact, that cookie is what I was trying to replicate when I started baking with avocado.

Now, how I went from cookie to brownie was just a simple accident in ingredient ratios. The end product had more avocado than it should have to make the cookies more like brownies than not. And that’s when it dawned on me that avocado is perfect for brownies and not just the cake brownies but the gooey, fudge brownies that I’ve always loved.

There’s a huge trend going on right now in baked good to use avocado instead of butter. I’m sure you need no introduction to the health benefits of that wonderful green fruit! And what better way to eat those nutrient-dense avocados than in a decadent dark chocolate treat?

Now, when I was doing my research on the ratio of avocado to butter I found it to be 1:1. So theoretically, any recipe you like just replace equal parts butter with avocado (or only replace half). And from my experimentation, that seems to be pretty accurate at least as far as brownies. Cookies are next on my list.

You can mash the avocado that is to be used by hand but the problem with doing that is there will be chunks of avocado in the finished product. Now, if you are fine with that then, by all means, do it. But I felt like the chunks would mess up the texture in the finished brownies so I would recommend either using a hand blender, food processor, or a stand-up blender to make the avocado smooth as silk.

If you’ve been keeping up with any of my other recipes, you know that I love using my Vitamix. I use it for practically everything that needs blending. I’ve got a hand mixer somewhere but it’s been so long since I used it that I’m not sure if I pulled it out of a box from moving yet (and that was over a year ago). So if you are looking to buy a blender, this is the one I highly recommend!

So then the only other trick to using avocado as a butter substitute is to lower your baking temperature by about 25 degrees Fahrenheit but in return extend your baking time a little (according to a few baking sites I looked at). For example, if your recipe calls for baking at 375 F for about 20 minutes; bake at 350 F for 25-30 minutes. I’ve not tried this suggestion myself. Most standard brownie recipes bake at 350F for 25-30 minutes already. That’s the temperature and time I used and they came out wonderfully. If you’re interested in reading more about this topic, go here.


Other Tips For Making Avocado Brownies

Here are a few other tricks I’ve picked up over the years when making brownies, especially fudgy brownies at home.

  1. Use a fat that’s solid at room temperature, i.e. butter or in this case avocado.
  2. Do not overbeat your eggs. The more your beat and aerate your eggs, the more cake-like the brownie will be. I try to gently fold the eggs into the batter and mix only until you no longer see any egg separate from the batter.
  3. If possible, let the eggs, maple syrup, and avocado (if in the fridge) sit at room temperature for about 30 minutes before using.
  4. If you’d like them to have a very dark chocolate flavor, add 1 tablespoon molasses but take out 1 tablespoon of maple syrup. This will really bring out a rich dark chocolate flavor in the finished brownies.
  5. Avocados vary in size so getting an exact amount (in this case a cup) is sometimes not quite as simple as sticking an avocado in the blender. Most of the time one large avocado is all I needed but other times it was more like 1¼ to 1⅓. To get a precise measurement, I placed the avocado in a bowl and mashed it with a fork. Don’t worry about lumps, this is just to get an accurate measurement. I then filled a measuring cup with the amount needed and then transferred that to my blender. It may seem like a bit of a pain to do but this will ensure that you get the best results.
  6. These are very basic brownies so any kind of nut or other ingredients you can think of would taste great. Walnuts are just a tried a true addition but you can add almonds, pecans, macadamias, or any other kind of nut that strikes your fancy. Alternatively, you can add dark chocolate chips or cacao nibs for a death-by-chocolate overdose!

That’s it! Pretty easy, right?

So let’s move on to the exciting part!


Into sweets? So am I! You might want to check out my anise avocado cookies (v), chai milkshake (v), coconut macadamia granola with blueberries (v), spicy maple and rosemary pumpkin seeds (v), strawberry and goat cheese smoothie (it’s more like a milkshake than a smoothie), or peanut butter cookies with chocolate chips (v)!

v – vegan

If you give this recipe a try, I’d love to see your awesome creation! Leave a comment, rate it, and don’t forget to hashtag a photo on Instagram #latesummermama!

Or if you have any questions or feedback, you are always welcome to leave me a comment below. I’d really love to hear from you!


5 from 1 vote
Dark Chocolate Avocado Brownies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is a dark chocolate brownie recipe that uses avocado instead of butter. It's low-waste (or zero waste if you've got a good source for eggs) using only 10-11 ingredients and almost all those can be bought without packaging. This avocado brownie recipe is fudgy, simple, easy, and healthy!

Course: Dessert
Cuisine: American
Keyword: avocado brownie recipe, dark chocolate avocado brownies, simple avocado brownie recipe
Servings: 9 squares
Calories: 190 kcal
Author: Tina
Ingredients
Wet Mix
  • 1 cup avocado mashed approx. 1 large
  • 1/2 cup maple syrup -1 tablespoon*
  • 1 tbsp. Molasses* optional
  • 1/4 cup coconut sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
Dry Mix
  • 1/2 cup whole wheat or unbleached flour
  • 1/2 cup cocoa powder
  • 1/4 tsp. Baking soda
  • 1/4 tsp. Himalayan salt
Extras
  • 1/4 cup walnuts coarsely chopped optional
Instructions
  1. Preheat oven to 350F and lightly grease a 8×8 baking pan.
  2. In a small bowl whisk together the flour, cocoa, salt, and baking soda. Set aside.
  3. Place your avocado, maple syrup, vanilla, molasses (if used), and coconut sugar in a medium bowl, blender pitcher, or food processor and blend until smooth.

  4. Pour mixture into a medium bowl and gently fold one egg at a time into the mix until just blended.
  5. Pour your dry mix into your wet mix about half at a time and gently stir until completely blended.
  6. Then add your walnuts (or other extras) and fold into the mix until blended.

  7. Pour batter into the baking pan and bake in oven for 25-30 minutes until toothpick comes out mostly clean.
  8. Let cool on a baking rack for at least 15 minutes before serving.
Recipe Notes

*If you are using the molasses, take out one tablespoon of maple syrup. 

This is a basic brownie recipe so all sorts of nuts will work as well as chocolate chips or cacao nibs for extras. 


So what’s your favorite way to eat a brownie? Do you like them as they are or a la mode? Or do you like them with another topping?

Let’s talk about it!

Did you give this recipe a try?

Tag @late_summermama on Instagram and hashtag it #latesummermama.

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Happy Baking!!
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8 thoughts on “Simple Avocado Brownie Recipe: A Guilt-Free Treat”

  • So happy to have found your site. I have never heard of substituting avocadoes for butter.
    Will have to try this recipe out on the husband and kids.
    Maureen

    • Hi Maureen! Thanks for visiting!

      I hope you give this recipe a try! If you have any questions, please don’t hesitate to ask. Alternatively, if you do try the recipe out, I would love some feedback and a rating on how it went. I would appreciate it a lot!

      Thanks again! Tina


  • WOW! This is the recipe I’m looking forward to trying this weekend. I haven’t used avocado in a recipe before, I’ve had a few baked goods in the past with avocado, you can’t taste it at all. And I do love avocado. If I was to add a bit of coffee to the ingredients, how much would you recommend? Or would you recommend coffee as an added flavor?

    • Hi JB and thanks for visiting!

      You know coffee would taste great in this recipe, however, the only way I see being able to do that would be with coffee grounds. Although I’ve never tried that before, my recommendation would be to grind some beans as fine as possible and use those like an “extra” addition. I’d say try 1/4 cup at most first and see how that turns out. That sounds really good too! I will have to try that out next time I make some. The other addition I’ve been thinking to try is maca.

      Please let me know how that works out for you if you give it a try. If you have any questions, please let me know as I’m always happy to help!
      Tina


  • Hey Tina. That’s a combination I would never have considered…avocado and chocolate! I do love avocado though so if I can replace butter with it then I’m all for it! Only problem being I really don’t like dark chocolate it is far too rich for my taste. I know it wouldn’t be quite as healthy, but is there a way to do a milk chocolate brownie instead?

    • Hi Rachael and thanks for the visit!

      I was intrigued and hesitant about avocado in baked goods the first time I saw it too. But that cookie was one of the best I’ve ever had! The texture comes out virtually the same and the flavor is unnoticeable. In hindsight, it makes sense. I mean avocado already has a buttery flavor, to begin with, and it’s pretty close to the consistency of butter. The trick really is blending it in a food processor or blender since you don’t want the clumps in the finished food.

      You’ve asked a really great question. As far as having a more milk chocolate brownie, definitely omit the molasses for starters. Just keep the maple syrup at a full 1/2 cup. You could also reduce the amount of cocoa powder down to 1/3 cup and see how that goes but then I’d anticipate a shorter baking time. Maybe check at 20-25 minutes instead.

      The other suggestion would be to see about using a lighter syrup like agave or brown rice. It should be an equal 1:1 substitution. If that doesn’t lighten the flavor then maybe use cane sugar or brown sugar instead of coconut sugar at a 1:1 substitution. But I’d try reducing the cocoa powder and omitting the molasses first.

      I hope you give this recipe a try! Please let me know if you have any other question. I’m here to help.
      Thanks again!
      Tina


  • When I first saw avocado brownie, I thought “Bleh! That’s a gross idea.” It just did not make sense to me. I only eat avocado as guacamole or a morning side dish. This was something else all together. As I read your article though, you convinced me more and more. I usually like my avocados and brownies far, far apart from each other, but this is another idea all together.

    You talk about the emerging trend of avocado as a butter substitute. That is just wild to me. I really like that idea. As a vegetarian, I want to eventually become a vegan. But because of school, responsibilities, and time constraints, it is quite difficult to go full vegan. When I bake anything down the road though, I will use avocado instead. It is one of my favorites. I appreciate it.

    Thank you for sharing and I hope you make it a great day!

    • Hi Alex and thanks for visiting!

      I really thought the same thing too about avocado in baked foods but I’ve always been willing to try any food once with a few exceptions. I’m glad I did too as that cookie changed me forever!

      I also understand how difficult it is to be a vegan or vegetarian, especially in school and if you live in a town that isn’t very supportive of that diet. I used to be a vegetarian for 8 years and had to reintroduce meat back into my diet because I was having anemia issues. I’m not planning on going full vegan or vegetarian again but I’m teaching myself many vegan dishes because I think those dishes are usually much healthier than most. And you can never have too many veggies in your diet as far as I’m concerned.

      I hope you visit my website from time to time and maybe I can get some more vegan recipes up to help get you started. I really hope you try my recipe and would love to hear your feedback about it. If you have any questions, don’t hesitate to get in touch. I’m always happy to help!
      Tina

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