Fudgy Avocado Brownies
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Fudgy Avocado Brownies – Creamy, sweet and oh-so chocolaty these definitely aren’t your run-of-the-mill-brownies. Avocado helps achieve a velvety texture while chocolate chips give this recipe an extra dose of chocolate to create a guilt-free dessert for your health-conscious sweet tooth!
With a surprisingly clean list of ingredients incorporating ripe avocados instead of butter or oil, with nutrient-rich whole-wheat pastry flour and natural sweeteners, makes this clean eating brownies recipe rich and fudgy while staying a bit healthier than traditional recipes.
Recipe Inspiration
Here it is, the moment you have all been waiting for….the results of the “I Can’t Believe It’s Clean! Baking Contest sponsored by King Arthur’s Flour. Phew…..say that 5 times fast!
I am so excited to win Fourth Place in this contest with my Dark Fudgy Avocado Brownies. It is the first contest that I have ever entered, and I only had 4 days to come up with 3 recipes to submit!
Here is the magazine cover:
and here I am on page 56:
Now for a bizarre twist to the story. The 3rd place winner is a candy recipe “Irish Mint Patties”! Is anyone else confused by that? Not only is the recipe not baked, it does not even contain flour. It is definitely a unique recipe, but I cannot wrap my ahead around how it won in a baking contest?
And it gets stranger…..the winner did not respond to their emails telling her that she won. She did not submit a photo or sign a release, and she still won? That is usually a pretty big requirement in contests.
How to make Dark Fudgy Avocado Brownies
Preheat oven to 325° F. Lightly coat an 8 x 8 baking pan with cooking spray.
In a small bowl, add the espresso powder to the hot water. Set aside.
In a large bowl, beat together the maple syrup and sugar with a hand mixer for 1 -2 minutes. Add the avocado and beat for an additional minute.
Add the almond milk, espresso, and vanilla. Mix until well combined.
In a separate bowl, combine the flour, cocoa, flax seed, baking powder, baking soda, and salt. Add to the liquid ingredients, and mix with a rubber spatula/spoon.
Pour into the prepared baking pan and bake for 30 – 35 minutes. Do not over bake.
Sorry about the lack of photos, this recipe was created before I started this blog and learned to photograph every step I make in the kitchen!
Do not let mixing avocado in brownies scare you, these are really good. The avocado makes them really moist and gooey, and you won’t feel guilty enjoying them!
Recipe FAQ’s
They should be soft and easily mashable. A ripe avocado should yield to gentle pressure when you apply it with your fingers, but it shouldn’t feel overly soft. If it’s too soft, it might be overripe and have brown spots inside which may affect the taste.
If the stem is still attached, you can check the color underneath. Pop off the small stem cap at the top of the avocado. If it’s green, the avocado is likely ripe. If it’s brown, the avocado may be overripe.
No they are not. You can make them gluten-free by using a gluten-free flour substitute, but I have not personally tried them with different flours.
Store cooled brownies in the refrigerator, in an airtight container for up to three days. For longer storage: Store in a freezer-safe container for up to 3 months. Thaw at room temperature when ready to eat.
More delicious brownie recipes
- Paleo Sweet Potato Brownies
- S’mores Brownies
- Galactic Brownies ( cream cheese topped brownies)
- Hazelnut Brownies
- Peppermint Boozy Brownies
- Skillet Brownies for Two
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Dark Fudgy Avocado Brownies
Ingredients
- 1 tablespoon espresso powder
- 2 tablespoons boiling hot water
- 0.5 cup pure maple syrup
- 3 tablespoons evaporated cane juice or coconut sugar
- 0.5 cup avocado mashed
- 1 teaspoon pure vanilla extract
- .25 cup unsweetened almond/soy milk
- 1 cup whole-wheat pastry flour or white whole wheat flour
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons ground flax seed
- 0.5 teaspoon baking powder
- .25 teaspoon baking soda
- .25 teaspoon sea salt
- 0.5 cup semi-sweet or bittersweet chocolate chips
Instructions
- Preheat oven to 325° F. Lightly coat an 8 x 8 baking pan with cooking spray.
- In a small bowl, add the espresso powder to the hot water. Set aside.
- In a large bowl, beat together the maple syrup and sugar with a hand mixer for 1 -2 minutes. Add the avocado and beat for an additional minute.
- Add the almond milk, espresso, and vanilla. Mix until well combined.
- In a separate bowl, combine the flour, cocoa, flax seed, baking powder, baking soda, and salt. Add to the liquid ingredients, and mix with a rubber spatula/spoon.
- Stir in the chocolate chips.
- Pour into the prepared baking pan and bake for 30 – 35 minutes. Do not over bake.
Notes
- A ripe avocado should yield to gentle pressure when you apply it with your fingers, but it shouldn’t feel overly soft. If it’s too soft, it might be overripe and have brown spots inside which may affect the taste.
If the stem is still attached, you can check the color underneath. Pop off the small stem cap at the top of the avocado. If it’s green, the avocado is likely ripe. If it’s brown, the avocado may be overripe. - Store cooled brownies in the refrigerator, in an airtight container for up to three days. For longer storage: Store in a freezer-safe container for up to 3 months. Thaw at room temperature when ready to eat.
These brownies sound fantastic! And congratulations on winning the recipe contest, how exciting! Thanks for sharing on Foodie Friends Friday!
Did you get a new design? My blog is getting one too. Lots of heartache!
I changed the header last month and made the featured photo larger, but the rest is the same. 🙂 The original design process was a nightmare!! Good luck Jeanie 🙂
Hi, I just found your blog and,I must say, I’m very impressed! This recipe sound amazing!
Thank you so much April!! 🙂