Fudgy Avocado Brownies

I know what you are thinking. Avocado brownies? I was certainly nervous trying a recipe like this. As I was searching for recipes, I found so many that contained more expensive ingredients, such as almond butter and coconut sugar. Eventually I decided to adapt another recipe to be more budget-friendly while still tasting delicious. I enjoy both brownies and avocados, but I was worried about the texture, the taste, and even the appearance. I have got to say that once they came out of the oven, I wanted to eat the entire pan! They were moist, fudgy, and so rich. My family could not even tell that I had added avocado or peanut butter to them. I will say that they are very dark-chocolatey, so if that is not your preferred type of chocolate, you may not enjoy these as much as milk chocolate brownies. You can use milk chocolate chips instead of semi-sweet if you want a lighter flavor.


· 1 medium avocado

· 3/4 cup brown sugar, packed

· ½ cup cocoa powder

· 2 eggs

· ¼ cup peanut butter

· 1 tsp baking powder

· 1 tsp vanilla extract

· ½ cup semi-sweet chocolate chips, divided

1. Preheat oven to 325°F.

2. Mash avocado with fork until creamy. Add all ingredients to bowl minus ¼ cup chocolate chips. Mix until smooth. Food processor/blender may be used to combine ingredients, but a hand mixer or whisk works well, too.

3. To a greased 8-inch pan, add batter. Sprinkle second half of chocolate chips across top of batter.

4. Place pan in oven on center rack of oven. Bake for 20-25 minutes. To check for doneness, poke the center of the pan with a toothpick or fork. If it comes out without batter residue, your brownies are done.

5. Cut into 12 pieces, serve, and enjoy!

Serving Size: 1 brownie

Calories: 165

Fat: 8 g

Carbohydrates: 22 g

Protein: 4 g

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