Dark Chocolate Avocado Brownies

Dark Chocolate Avocado Brownies

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, zero waste, dark chocolate brownie that is incredibly easy and fast to put together. And because it’s got avocado instead of butter 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 final product had more avocado than it should have to make it more like brownies than a cookie. 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 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 avocado 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. Whenever possible, buy the grade A dark maple syrup (also called grade B). It has a much more robust flavor than the lighter ones but it also contains more antioxidants and mineral content.
  5. 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.
  6. 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.
  7. 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!


Print Recipe
5 from 1 vote

Dark Chocolate Avocado Brownies

These dark chocolate avocado brownies are fudgy, rich, zero waste, and made using sustainable sources.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: avocado brownie recipe, dark chocolate avocado brownies
Servings: 9 servings
Author: Tina

Equipment

  • 8×8 Baking Pan
  • 2 Mixing Bowls
  • Measuring Cups
  • Blender
  • Spatula
  • Wooden Spoon

Ingredients

Dry Ingredients

  • 1/2 cups whole wheat or unbleached all purpose flour
  • 1/2 cups cocoa powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. pink himalayan or sea salt

Wet Ingredients

  • 1 cups avocado, mashed (approx. 1 1/2 – 2 large avocados)
  • 1/4 cups maple syrup * -1 tbsp.
  • 1 tbsp. molasses* (optional)
  • 1 1/2 tsp. vanilla extract
  • 3/4 cups coconut sugar
  • 2 large eggs

Suggested Extras

  • 1/2 – 1 cups walnuts coarsely chopped
  • 1/2 cups dark chocolate chips

Instructions

  • Let the eggs, maple syrup, and avocado set for 30 mins at room temp. before using.
  • Preheat oven to 350 F and lightly grease an 8×8 baking pan.
  • In a small bowl whisk together your dry ingredients and set aside.
  • Place your avocado, maple syrup, molasses, and vanilla in the blender and blend until smooth.
  • Transfer your blended avocado to a medium bowl and add the coconut sugar. Mix well.
  • Add one egg at a time and gently fold into the batter. Mix until well incorporated.
  • Add dry ingredients to the wet. Mix only until just blended.
  • Add walnuts, chips, or other extras. Fold into the batter.
  • Pour batter and spread evenly into the baking pan.
  • Bake for 25 – 30 mins or until a toothpick comes out mostly clean in the center. Store in a sealed container for up to 5 days. Maybe longer if put in the fridge.

Notes

*If using molasses, take out 1 tbsp. of maple syrup.
This is a basic brownie recipe so it’s very customizable. You can use any nuts instead of walnuts as well as white chocolate chips instead of dark chocolate. Cacao nibs are also very good in this recipe.

Where to Buy?

This post contains affiliate links. When you click on one of these links we receive a small commission on any product(s) you buy at no extra cost to you. This helps to support our families and work on Sustainable Sauceresses and is greatly appreciated. For full details please see our affiliate disclosure.

Whenever possible, it is always a good practice to buy from a local store near you. Just please try to buy products packaged in glass instead of plastic. It’s even better to find it in bulk to reduce waste.

However, who you source from is just as important. So if you have to buy online, here are some companies I suggest. These companies have been chosen because they are small businesses but not necessarily focused on sustainability (it is always good to help these guys out) or larger companies that are committed to fair trade, ethical practices, and/or committed to sustainability.

I will also list the State or Country this businesses reside in so that you have the option to locate a shop close to you. Those with affiliated links will be marked by an *

For coconut oil:

For coconut oil:

For cocoa or cacao powder:

For maple syrup:


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Happy Baking!!


10 thoughts on “Dark Chocolate Avocado Brownies”

  • 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

  • 5 stars
    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

  • 4 stars
    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

  • 5 stars
    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

  • 5 stars
    This brownie came out so soft and delicious! I made mine in a graham cracker pie crust and topped it with walnuts and sea salt flakes. It makes such a delicious brownie pie!

    • Hi Melissa!

      A brownie pie…Oh my goodness that sounds awesome! I’m so glad you liked the recipe! I might have to try that myself.

      Thanks for letting me know how it worked out!
      Best, Tina

      1

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