Description

These dense, fudgy brownies use ripe avocados to create a rich, moist texture without any dairy or egg. The avocado flavor is completely masked by high-quality cocoa and dark chocolate chips, making them a crowd-pleasing dessert that is both indulgent and healthier.

Ingredients

Scale

2 large ripe avocados (about 1 cup mashed)
½ cup (50g) unsweetened cocoa powder
1 cup (200g) granulated sugar
¼ cup (60ml) vegetable oil
2 teaspoons vanilla extract
¾ cup (95g) all-purpose flour
2 large eggs (or 2 flax eggs: 2 tbsp ground flaxseed + 6 tbsp water)
½ teaspoon baking powder
½ teaspoon fine sea salt
½ cup (85g) dark chocolate chips (60% cocoa or higher)
Sea salt flakes (for sprinkling)
1 teaspoon instant espresso powder (optional, for enhanced chocolate flavor)

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment.
Scoop the flesh from the ripe avocados into a food processor. Pulse until completely smooth and pale green.
Add the sugar, vegetable oil, and vanilla extract to the food processor. Process again until the mixture is glossy and combined.
In a separate medium bowl, whisk together the flour, baking powder, salt, and instant espresso powder (if using).
Pour the dry ingredients into the food processor with the avocado mixture. Pulse just until combined, or fold gently with a spatula if mixing by hand. Do not overmix.
Fold in the chocolate chips by hand, reserving a few for the top if desired.
Pour the batter into the prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
Bake for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs, not wet batter.
Let the brownies cool in the pan for at least 30 minutes. Lift them out using the parchment paper and transfer to a cooling rack.
Let cool completely before cutting into 16 squares. Dust with sea salt flakes before serving.

Notes

Ensure avocados are fully ripe (dark skin, yields to pressure) to avoid a grassy taste. Do not overbake; brownies should be fudgy. They can be stored in an airtight container at room temperature for 3 days or frozen for 3 months. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie square
Calories: 180
Sugar: 14
Sodium: 100
Fat: 9
Saturated Fat: 3
Carbohydrates: 24
Fiber: 3
Protein: 3

Keywords: vegan brownies, avocado brownies, gluten-free dessert, dairy-free brownies, healthy brownies, chocolate dessert, crowd-pleaser