Avocado Brownies

Avocado brownies are a fantastic way to enjoy a rich, fudgy dessert while using a pantry staple to replace traditional fats. I love making these because the avocado creates a silky texture that mimics butter perfectly. Since the fruit is neutral in flavor when baked, it lets the cocoa and sugar take center stage. Furthermore, you can whip these up in one bowl, which makes cleanup very easy for a busy weeknight treat.

The beauty of this recipe lies in its simplicity and its dense, truffle-like consistency. While many people use butter or oil, the mashed avocado provides a unique creaminess that keeps the brownies moist for days. Consequently, this recipe uses standard ingredients you likely already have, such as granulated sugar and all-purpose flour. It is a reliable choice for families who want a satisfying chocolate fix without needing a trip to a specialty grocery store.

In addition to being easy to make, these brownies are incredibly versatile. You can enjoy them warm from the oven or chilled from the fridge for an even fudgier experience. Because the avocado replaces the butter, the result is a treat that feels decadent without being overly greasy. Whether you are baking for a school event or just a quiet night in, these brownies always disappear quickly. Therefore, I highly recommend keeping a few ripe avocados on hand just for this purpose.

Avocado Brownies

A rich and fudgy chocolate brownie made with ripe avocados for a dense, melt-in-the-mouth texture. A simple and satisfying treat for chocolate lovers.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 20 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 large ripe avocados approximately 300g of flesh
• 200 g granulated white sugar or light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 60 g unsweetened cocoa powder
• 100 g all-purpose flour or oat flour as an alternative
• ½ tsp baking soda
• ¼ tsp salt
• 100 g dark chocolate chips or 100g of a dark chocolate bar, chopped into small chunks

Method

 

1. Preheat your oven to 175°C and grease a small square baking dish or line it with parchment paper.
2. Scoop 150g of avocado flesh into a large mixing bowl and mash it with a fork until it is completely smooth with no green lumps remaining.
   
3. Whisk 100g of granulated sugar and 50g of light brown sugar into the avocado mash until the mixture is well combined.
   
4. Add 1 large egg and 1 tsp of vanilla extract to the bowl and stir briskly until the batter looks glossy.
   
5. Sift 60g of all-purpose flour, 50g of cocoa powder, and ½ tsp of baking soda into the wet ingredients.
   
6. Add ¼ tsp of salt to the bowl and fold the dry ingredients into the wet mixture using a spatula until just combined.
7. Fold 80g of chocolate chips or chopped chocolate chunks into the batter so they are distributed evenly.
   
8. Spread the thick batter into your prepared baking dish and smooth the top with the back of a spoon.
   
9. Bake for 20 to 25 minutes or until the edges are firm but the center still feels slightly soft to the touch.
   
10. Remove the pan from the oven and let the brownies cool completely in the dish for at least 20 minutes before slicing into 5x5cm pieces (2×2 inches)
    

Notes

I recommend using a very ripe avocado to ensure the texture is as smooth as possible. If you do not have chocolate chips on hand, chopping up a standard bar of dark or milk chocolate works beautifully and often melts even better. For the best flavor, make sure your cocoa powder is unsweetened so the sugar ratios remain balanced. These brownies stay fudgy for a long time, but I find they taste even better the next day after the flavors have had a chance to settle in the fridge. You can store the leftovers in the fridge for a week, or freeze them and keep them in the freezer for up to 4 months (and reheat them in the airfryer if you’ll crave them again).

Hope you enjoy these as much as I do! 🙂