Avocado Brownies

Avocado Brownies

We genuinely could not believe these were made with avocado the first time we tried them. They're fudgy, deeply chocolatey, and rich in a way that feels almost naughty, but they're packed with good stuff. Avocado replaces the butter and eggs here, giving you this incredible dense, gooey texture that proper brownie lovers are going to lose their minds over. We keep coming back to this one because it's the kind of recipe that makes people do a double-take when you tell them what's in it. Make a batch tonight and watch them disappear.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Food processor
  • Baking tin lined with parchment paper

Ingredients

  • 2 avocados
  • 60g cocoa powder
  • ½ tsp salt
  • 100g light brown caster sugar
  • 1 tsp arrowroot powder
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 75g wholemeal flour
  • 100g light Muscovado sugar
  • 75ml olive oil
  • 100ml plant-based milk
  • 100ml maple syrup
  • 75g plain flour
  • 100g dark chocolate - broken into chunks or chocolate chips

Method

1

Making the batter

  • Put all the avocados into a food processor and whizz them up into a cream
  • Add the liquids through the top of the food processor as the avocados are being blended
  • Add the sugars, cocoa powder, salt and raising agents to the processor and mix them into the sweet avocado cream
  • Add the flours and blend them into the cream (pulse the flour until it’s mixed in, no longer - you don’t want to activate the gluten in the flour as it will alter the texture of your brownies)
2

Making the brownies

  • Pour the batter into a lined baking tin, smooth out the batter and push the broken chocolate pieces into the top of the brownies
  • Bake the brownies at 180°C (352°F) for 20-25 mins (don’t let them bake for too long - you want a gooey brownie!
3

Time to serve

  • Serve with dairy free ice cream and fresh raspberries

Tips & Variations

  • Don't overwork the flour: Once you add the flour, just pulse it in until it's barely combined. Overmixing develops the gluten and you'll end up with a cakey texture instead of that dense, fudgy brownie vibe we're going for.
  • Ripe avocados are non-negotiable: The riper the better here. If your avocados aren't properly soft and creamy, the batter won't be smooth enough. Give them a little squeeze before you buy them.
  • Let them cool completely: We know it's hard but cutting into them too early is a mistake. They firm up as they cool and the texture goes from good to absolutely brilliant if you give them 20 minutes on the counter first.

Why This Works

The trick is getting the avocado blended into a really smooth cream before anything else goes in. Any lumps at that stage and you'll taste them later, so don't rush it. The avocado fat does exactly what butter does in a traditional brownie, binding everything together and giving you that fudgy middle that's the whole point of a brownie in the first place.