Thursday, May 10, 2012

Chocolaty Avocado Brownies

So I found this recipe on Pinterest and had to try it out! I modified a few things to my liking and found them to be pretty good. Not too sweet, dense and very chocolaty. They are super moist as well. Who would have thought to use avocados in a brownie recipe? I sure was surprised and not a lot of things surprise me in food world. I will be making these again but I think next time I'm going to make them into cupcakes...

These brownies are practically guilt free! Avocados are an amazing fruit that we all could benefit from. A healthy fat. And yes, fat is good! Fat is very good. It is essential. Avocados provide a great source of vitamin B, folic acid, fiber and vitamin E - all of which, every pregnant woman (and every person) should be getting plenty of. 

I used Frontier organic cocoa powder and whole wheat pastry flour, which is much lighter then whole wheat flour. I used an 8 x 8 pan because I couldn't find my loaf pan, but the original recipe uses a loaf pan and bakes longer.  I have featured my picture as well as the original recipe's picture. Man I got to work on better food pics! 

Chocolaty Avocado Brownies

Cook Time: 20-25 mins @ 350F
Prep Time: < 10 mins
Serves: 12


  • 3 ripe small avocados
  • 1/3 cup brown sugar, packed
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 3 tbsp freshly brewed espresso, room temp
  • 1/3 cup unsweetened cocoa powder
  • 1 cup whole wheat pastry flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking powder
Preheat oven to 350F. Grease an 8 x 8 baking dish with a little coconut oil. In a large bowl, mash the avocados until smooth. Add the sugar and by hand, mix to incorporate. Add eggs, vanilla extract & coffee. Gently mix everything. In a separate medium bowl, combine all dry ingredients: cocoa powder, whole wheat flour, cinnamon, salt & baking powder. Add dry ingredient into wet ingredients. Gently stir just till it combines. Do not over-mix (as it can make the brownies tough). This batter will be thick! Transfer batter into baking dish.  Spread batter evenly toward the edges of pan. Bake for 20-25 mins or until the middle is set. Once cooled, cut into desired sized squares. Serve at room temperature.
Recipe adapted from Kiran Tarun (and picture #2)


  1. Yum! That looks worth trying. :D I'm excited that it's egg and dairy free since I'm allergic to those. Thanks for sharing!

  2. I'd never think that chocolate and avocado would mix well together, but they sure do look good! This is something my daughter can eat since she's been told to stay away from eggs in every protein form while her body reprograms after the BIE treatments she had in January. (She normally isn't allergic to eggs when baked since they change their protein after 20 minutes at 350F).

  3. I never thought so as well, but it really works.