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These Avocado Chocolate Brownies were one of my first attempts at some proper low carb baking. I’ve had a few people ask me for a brownie recipe and after making my Avocado Chocolate Mousse and really loving the taste, I decided to try making brownies with avocado too.
I’d never made any before, but had made some avocado chocolate cookies which I didn’t think were that nice, so I wanted to make my Avocado Chocolate Brownies my own way and just kind of winged it. They tasted great on the first try but I knew a few tweaks would make them even better so after a second batch I had this recipe!
These Avocado Chocolate Brownies are great for using up avocados that you’ve forgotten in the fridge and have started to go a bit dark, because the colour and taste all gets covered up in the brownies. It’s also good for people that don’t like avocados that much, but want to find ways of eating them.
Avocados are so incredibly good for you, full of healthy fat and omega-3. I know personally that my brain feels like it’s working much better when I regularly eat avocados. These Avocado Chocolate Brownies mean you can have avocados and a lovely chocolate treat too!
These can be an acquired taste as the flavour of the avocados is still slightly present and they are also quite moist and soft inside. I find they taste best when eaten chilled from the fridge and highly recommend eating them that way.
Check out these other chocolate dessert recipes!
- Avocado Chocolate Mousse
- Double Layer Chocolate Cake
- Chocolate Mousse Cake
- Sugar Free Chocolate Milk Bottles
- Chocolate Ice Cream
- Almost Instant Chocolate Mousse
Avocado Chocolate Brownies
Ingredients
- 4 avocados
- 2 cups almond meal
- 1 cup cocoa powder
- 4 eggs
- 6 tbsp sweetener, to taste
- ½ cup unsweetened almond milk
- 4 tsp vanilla
- Optional sugar free choc chips, cacao nibs or chopped nuts
Instructions
- Scoop the flesh from the avocadoes and put in a large mixing bowl. Mash and blend until smooth with a stick mixer. Add eggs and sweetener, mix again until smooth.
- Add almond meal, cocoa powder, almond milk and vanilla. Mix with a spoon first so the dry ingredients are partially mixed in, otherwise when you turn on your stick mixer the cocoa powder might blow everywhere!
- Then finish with the stick mixer, blending until well combined. If you need to, make sure you scrape down the sides. Add and mix in your optional extras if using any.
- Grease and line a rectangular baking tin with baking paper. Pour in brownie batter and spread evenly in the tin.
- Bake at 180C for approximately 35 minutes until top is firm to the touch and a skewer inserted in the centre comes out clean.
- Let cool in the tin long enough that it is more or less cool to the touch and firmed up. Finish cooling on a wire rack. Cut into squares and chill in the fridge before eating.
Notes
Nutrition
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