Dark Chocolate Avocado Brownies
Let’s chat about a recipe that I’ve been sitting on for two years. Yes, two years. Why you ask? Because I’m slightly insane and insist on keeping a stockpile of recipes that are ready to be shared at any point. Butttt I have a tendency to forget about said stockpile, which then results in the recipes never being posted.
Clearly I have a fail-proof system.
But! Today we’re busting one of them out! And it’s about darn time. Because these dark chocolate avocado brownies are just screaming to be made in your kitchen.
Deeply chocolate-y, perfectly fudgy and totally simple to pull together (just one bowl needed!), they are slightly hard to resist.
I meant to get these posted before the July 4th holiday since they are nice and simple for summer, but um, that didn’t happen. So how about we say that I am just wayyyy ahead of the game for Labor Day. Yes? Yes!
ANYWAY. Let’s get back to the brownies at hand.
First things first. No, you cannot taste the avocado! So have no fear. I played a little guess the mystery ingredient game with some of my friends and not a single one could figure out what it was. They just thought they were regular ol’ brownies. Winning!
And we are especially winning since they are packed with plenty of healthier ingredients – the avocado, some almond butter, a little bit of coconut oil, almond meal! Totally treat-worthy but something that you can also feel good about, know what I mean?
They are lightly sweet, packed with dark chocolate AND topped with a sprinkle of flaky sea salt. For some of that necessary sweet and salty action. So really, these brownies are basically my idea of a perfect everyday dessert. Yes yes yes.
So, like always, let’s get to a few tips & tricks for the recipe!
- Let’s talk substitutions. To be clear, I have only tested these as written down below. With that said, I think you could probably substitute lightly packed brown sugar for the coconut sugar.
- Almond meal (which I use in the recipe) versus blanched almond flour. While they are similar, there is a slight difference. Almond meal is usually a touch coarser in texture and the almond skins are left on. As for blanched almond flour, the skins are removed and it is usually a bit finer ground. I think you should be able to use the blanched flour here, but again, I have not tested this myself!
- To keep these dairy free, be sure to use dairy free chocolate. I like the Enjoy Life brand (<— not sponsored! I just use their chocolate in my kitchen!).
- And finally, I mention this in the recipe below, but please don’t over-bake these brownies! We want that awesome fudgy-ness to prevail!
Avocado brownies … I’m pretty sure they make the world go round.
Or, or pistachio dark chocolate whole wheat brownies! Okay fine. All brownies make the world go round.
Yield: 1 (8x8-inch) pan brownies
Dark Chocolate Avocado Brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Sweet and salty dark chocolate avocado brownies! One bowl, perfectly fudgy and ready to bake in 15 minutes or less!
- 6 ounces dark chocolate chunks
- ½ cup well-mashed avocado (from about 1 medium avocado)
- ¼ cup creamy almond butter
- 3 tablespoons melted coconut oil*
- 1 cup coconut sugar
- 2 large eggs, lightly beaten
- ½ teaspoon fine sea salt
- ¾ cup almond meal
- flaky sea salt, for sprinkling
- Preheat the oven to 350ºF. Line an 8×8 inch baking dish with parchment paper, cutting a big enough piece so that it hangs over the edges on two sides. Mist with nonstick or olive oil spray and set aside.
- Add the dark chocolate chunks to a medium-sized microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted and smooth. Alternatively, you can use a double boiler.
- Add in the avocado, almond butter, coconut oil and coconut sugar and mix to combine. Add in the eggs and mix again to combine. Add in the salt and almond meal and mix until just combined. Transfer the batter to the prepared baking dish and use a spatula to spread evenly in the pan. Sprinkle the top lightly with some flaky sea salt.
- Bake for about 23 to 26 minutes, or until a toothpick inserted into the center comes out mostly clean (with just a few crumbs attached) – you don’t want to over-bake these or they won’t be fudgy! Set the pan on a wire rack and allow to cool completely. Lift the brownies out of the pan using the parchment overhang and cut into squares.
*Be sure to melt the coconut oil first and then measure out the correct amount. Otherwise you may use too much!
Cook Nourish Bliss