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If you follow me on social media, you know my Fudgy Avocado Brownies. They became a bit legendary, and seemingly overnight people all over the world were making them. Since then, I’ve taken time to tweak them just a bit to improve on them: I wanted them higher in height, a little sweeter, and with a texture so fudgy that they would hold up in the fridge all week. Make sure to use ripe avocado…if it’s too hard it won’t blend easily into the batter, and we want the avocado to be invisible. This, my friends, is the new and final Fudgy Avocado Brownie.
Ingredients:
Cocoa powder: Provides deep chocolate flavor and contributes to structure.
Baking soda: Helps the brownies rise slightly and keeps the texture balanced.
Kosher salt: Enhances flavor and balances sweetness.
Flour: Gives structure and holds the brownies together.
Avocado: Adds moisture and richness while creating a fudgy texture.
Almond butter: Contributes fat and creaminess for a smooth batter.
Coffee: Intensifies the chocolate flavor without tasting like coffee.
Maple syrup: Sweetens while keeping the brownies soft and moist.
Eggs: Bind ingredients and provide structure.
Vanilla extract: Enhances overall flavor and depth.
Chocolate chips: Add sweetness and melty pockets of chocolate throughout.
How I Make my Avocado Brownies:
Preheat the oven to 350°F.
Line an 8-inch square baking pan with parchment paper and spray with nonstick spray.
In a large bowl, mix together the cocoa powder, baking soda, salt, and flour with a fork. Set aside.
To a high-speed blender, add the avocado, almond butter, coffee, maple syrup, eggs, and vanilla. Blend for about 30 seconds, scraping the sides as needed, until very smooth. You will taste any chunks of avocado, so blend well!
Add the avocado mixture to the dry ingredients and whisk until there are no more traces of flour.
Mix ¾ cup of the chocolate chips into the batter, then transfer to the prepared pan.
Top the brownie batter with the remaining ¼ cup of chocolate chips.
Bake for 25 to 30 minutes until set. A tester should still come out a bit damp. You want them fudgy.
Cool in the pan for 15 minutes, then remove in one piece and place on a wire rack to finish cooling.
Cut into 9 or 12 pieces, depending on how large of a brownie you want.
Dipping your knife into hot water between cuts helps ensure clean lines. Store brownies in the refrigerator for up to a week or in the freezer for up to 3 months.
Enjoy!
Commonly Asked Questions:
No!! when blended well, the avocado flavor is undetectable and just adds richness.
Very ripe and soft so it blends smoothly without leaving chunks.
They can be, since they use healthier fats and less processed sugar, but they’re still a dessert.
Coffee enhances the chocolate flavor without making the brownies taste like coffee.
Yes!! Just use a gluten-free all-purpose flour blend (as in this recipe).
Even Fudgier Avocado Brownies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup gluten-free all purpose flour
- 1 large ripe avocado, pitted and peeled
- 1/3 cup unsweetened creamy almond butter
- 1/4 cup brewed coffee, cold
- 2/3 cup maple syrup
- 2 eggs large, room temperature
- 2 tsp vanilla extract
- 1 cup dark chocolate chips, for mixing and topping
Instructions
- Preheat the oven to 350°F.
- Line an 8-inch square baking pan with parchment paper and spray with nonstick spray. In a large bowl, mix together the cocoa powder, baking soda, salt, and flour with a fork. Set aside.
- To a high-speed blender, add the avocado, almond butter, coffee, maple syrup, eggs, and vanilla. Blend for about 30 seconds, scraping the sides as needed, until very smooth. You will taste any chunks of avocado, so blend well!
- Add the avocado mixture to the dry ingredients and whisk until there are no more traces of flour. Mix ¾ cup of the chocolate chips into the batter, then transfer to the prepared pan.
- Top the brownie batter with the remaining ¼ cup of chocolate chips.
- Bake for 25 to 30 minutes until set. A tester should still come out a bit damp—you want them fudgy.
- Cool in the pan for 15 minutes, then remove in one piece and place on a wire rack to finish cooling.
- Cut into 9 or 12 pieces, depending on how large of a brownie you want. Dipping your knife into hot water between cuts helps ensure clean lines. Store brownies in the refrigerator for up to a week or in the freezer for up to 3 months. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thinking my little kids would love these – can you make them without the coffee? Would you use milk instead? Thx!