Avocado Brownies {Recipe}

Avocado Brownies recipe from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day by Gaby Dalkin

Photo credit: Matt Armendariz

Author Gaby Dalkin (What’s Gaby Cooking):

My grandma makes the best brownies. I’ve attempted to make them at home and they are never quite the same. It’s just something about grandma’s baking that makes them special. The only downside is that I often eat about half the pan in one sitting. I just can’t help it. But I’ve solved my problem. By using an avocado instead of most of the butter, I can not only sit down and eat half the pan, but I also won’t feel quite as guilty about it!

Cooks&Books&Recipes Featured Cook Alice:

Along with what was expected from the cookbook, I also wanted to try one of the unexpected recipes. I love that Gaby included avocado dessert recipes in her book.  This has opened my mind and tastebuds, and now the possibilities are endless! These brownies are definitely denser than normal brownies, but I love the deep, intense flavor. I’m sure this has to do with the cocoa powder, instant espresso powder, and chocolate chips (especially if you use dark or bittersweet chocolate chips), and I LOVED these. Not that it even matters, but you can’t taste the avocado. . . I’m sure the addition of the avocado creates the different texture and composition of the brownies. But hey, using only 1/2 stick of butter when some recipes call for 2 sticks? Pass these on over!  These are definitely worth a shot if you’re intrigued! I hope you enjoy! I’m trying Gaby’s Avocado Chocolate Chip Cookies next.

Photo credit: Alice, Hip Foodie Mom

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Avocado Brownies

Featured Recipe From:
Absolutely Avocados

Yield: 10 to 15 brownies

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 1 hour 45 minutes (in­cluding cooling time)


1 Hass avocado (4 1⁄2 ounces)

2 cups granulated sugar

1⁄2 cup unsweetened Dutch-processed cocoa powder

4 tablespoons (1⁄2 stick) unsalted butter

2 large eggs

1 tablespoon instant espresso powder

2 teaspoons pure vanilla extract

1 teaspoon coarse salt

1 cup all-purpose flour

1⁄2 cup chocolate chips

2 tablespoons confectioners’ sugar (optional)


Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard.

Remove the avocado from the skin, and place the avocado flesh in a bowl of a stand mixer. Using a paddle attachment, mix until the avocado is mashed and smooth, scraping down the sides as needed. Add the granulated sugar and beat until fully incorporated.

In a double boiler over simmering water, melt the cocoa powder and butter together until smooth. Remove the mixture from the heat and let cool.

Add the chocolate mixture to the stand mixer bowl and mix until the chocolate is fully incorporated.

Add the eggs one at a time, scraping down the sides of the bowl as needed, followed by the espresso powder, vanilla extract, and salt.

Add the flour and mix until there are no steaks of flour showing. Stir in the chocolate chips with a spatula.

Transfer the batter to the prepared baking dish and bake for 30 to 35 minutes. The brownies will be dense and moist. Let cool for at least 1 hour before slicing and serving. Dust with confectioners’ sugar just before serving, if desired.

Excerpted from Absolutely Avocados, © 2013 by Gaby Dalkin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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