Avocado Chocolate Brownies

Name: Avocado Chocolate Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 Ripe Avocados, about 200g flesh; 150g Dark Chocolate, roughly chopped; 40g Unsalted Butter; 150g Light Brown Sugar; 2 Large Eggs; 1 teaspoon Vanilla Extract; 80g Plain Flour; 35g Cocoa Powder; 1/2 teaspoon Baking Powder; 1/4 teaspoon Fine Sea Salt; 80g Dark Chocolate Chips; 60g Walnuts, roughly chopped

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Serves 12 280 kcal per serving Prep 20 min Cook 25 min

Ingredients

2 Ripe Avocados, about 200g flesh
150g Dark Chocolate, roughly chopped
40g Unsalted Butter
150g Light Brown Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
80g Plain Flour
35g Cocoa Powder
1/2 teaspoon Baking Powder
1/4 teaspoon Fine Sea Salt
80g Dark Chocolate Chips
60g Walnuts, roughly chopped

Instructions

Preheat the oven to 180°C and line a 20cm square baking tin with baking paper.
Place the avocado flesh in a food processor and blend until completely smooth, scraping down the sides as necessary.
Put the chopped dark chocolate and butter in a heatproof bowl and melt gently over a pan of barely simmering water, stirring until smooth. Leave to cool for a few minutes.
Add the brown sugar, eggs, and vanilla extract to the avocado and blend until smooth and evenly combined.
Pour in the melted chocolate mixture and blend briefly until incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Fold the dry ingredients into the avocado and chocolate mixture until just combined.
Fold in the dark chocolate chips and most of the chopped walnuts, reserving a small handful of walnuts for the top.
Spoon the batter into the prepared tin and spread it evenly into the corners.
Scatter the reserved walnuts over the surface.
Bake for 22–25 minutes until the edges are set but the centre remains slightly soft. A skewer inserted into the centre should emerge with a few moist crumbs rather than completely clean.
Leave the brownies to cool in the tin before lifting them out using the baking paper.
Cut into 12 squares and serve.

Tips

Use fully ripe avocados and blend them until completely smooth so there are no visible pieces in the finished brownies.
Do not overbake the brownies. Removing them while the centre is still slightly soft helps preserve their dense, fudgy texture.
Choose a good-quality dark chocolate with around 60–70% cocoa solids for a deep chocolate flavour that balances the mild avocado.

Variations

Chocolate Hazelnut Brownies: Replace the walnuts with toasted hazelnuts and scatter a few extra chopped hazelnuts over the batter before baking.
Raspberry Avocado Brownies: Press fresh raspberries lightly into the surface before baking for a sharp fruity contrast to the rich chocolate.

Storage

Store cooled avocado chocolate brownies in an airtight container in the refrigerator for up to 4 days. Bring them towards room temperature before serving for a softer texture. The brownies can also be frozen for up to 2 months.

Serving Suggestions

Serve slightly warm with fresh raspberries and a spoonful of Greek yogurt or crème fraîche.
Pair with coffee or espresso and a few fresh berries for a simple chocolate dessert.

Frequently Asked Questions

Can you taste the avocado in chocolate brownies?

When ripe avocado is blended smoothly and combined with dark chocolate and cocoa, its flavour is very mild. It mainly contributes moisture and a dense, soft texture.

Why use avocado in brownies?

Avocado contributes fat and moisture to the brownie batter, allowing it to replace a significant portion of the butter while helping create a rich, fudgy texture.

How do I know when avocado brownies are done?

The edges should look set while the centre remains slightly soft. A skewer inserted into the middle should have a few moist crumbs attached rather than coming out completely clean.