I’ve been perfecting these Double Chocolate Avocado Brownies for years, and they’ve become my signature healthy dessert. This innovative recipe transforms the humble avocado into a rich, fudgy brownie that will satisfy even the most devoted chocolate enthusiasts. The avocado replaces traditional butter or oil, creating an incredibly moist texture while adding heart-healthy fats and nutrients.
The History Behind Avocado Brownies
The concept of using avocados in desserts dates back to Brazilian cuisine, where avocado-based sweets have been popular for generations. As health-conscious baking gained momentum in the early 2010s, creative bakers began experimenting with avocado as a substitute for traditional fats in beloved treats. This recipe represents the perfect marriage of indulgence and nutrition.
Ingredients
Wet Ingredients
- 1 large ripe avocado (about 200g / 7oz), mashed
- 120ml (½ cup) pure maple syrup or honey
- 2 large eggs, room temperature
- 5ml (1 tsp) pure vanilla extract
Dry Ingredients
- 30g (¼ cup) unsweetened cocoa powder
- 60g (½ cup) almond flour
- 1.25g (¼ tsp) baking powder
- 1.25g (¼ tsp) fine sea salt
- 45g (¼ cup) dark chocolate chips (70% cocoa or higher)
Detailed Instructions
Preparation Phase
- Position your oven rack in the center and preheat to 350°F (175°C). Line an 8×8-inch (20x20cm) baking dish with parchment paper, leaving overhang for easy removal.
Creating the Base
- Select a perfectly ripe avocado – it should yield slightly when gently pressed. Halve, pit, and scoop the flesh into a large mixing bowl. Mash thoroughly using a fork or potato masher until completely smooth, ensuring no lumps remain.
Mixing Wet Ingredients
- Add the maple syrup to the mashed avocado. The natural sweetness of maple syrup complements the chocolate while keeping the glycemic index lower than traditional sugar. Whisk until well combined.
- Crack in the eggs one at a time, incorporating each fully before adding the next. The eggs provide structure and help create that classic brownie texture.
- Pour in the vanilla extract and whisk until the mixture becomes smooth and slightly fluffy.
Incorporating Dry Ingredients
- Place a fine-mesh sieve over your bowl and sift in the cocoa powder to prevent any lumps. Add the almond flour, baking powder, and salt through the sieve as well.
- Using a rubber spatula, fold the dry ingredients into the wet mixture using gentle, sweeping motions. Continue until no dry streaks remain and the batter becomes thick and glossy.
- Gently fold in the dark chocolate chips, reserving a few for topping if desired.
Baking Process
- Transfer the batter to your prepared baking dish, using the spatula to spread it evenly into the corners. Tap the pan gently on the counter a few times to release any air bubbles.
- Bake for 20-25 minutes, or until the top looks set and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking – these brownies should remain fudgy.
Cooling and Serving
- Place the pan on a wire rack and allow the brownies to cool completely in the pan, about 1 hour. The texture will continue to develop as they cool.
- Once cooled, lift the brownies out using the parchment paper overhang and cut into 16 equal squares.
Storage Tips
Store these brownies in an airtight container:
- Room temperature: Up to 2 days
- Refrigerated: Up to 5 days
- Frozen: Up to 3 months (wrap individually)
Nutrition Information
Per serving (1/16 of recipe):
- Calories: 98
- Total Fat: 6.5g
- Saturated Fat: 1.8g
- Cholesterol: 23mg
- Sodium: 49mg
- Total Carbohydrates: 9.5g
- Dietary Fiber: 2.1g
- Sugar: 6.2g
- Protein: 2.8g
These brownies are gluten-free, dairy-free, and packed with nutrients from the avocado, including healthy monounsaturated fats, fiber, and potassium. They’re perfect for health-conscious chocolate lovers or anyone looking to incorporate more nutritious ingredients into their baking.
