Most people don’t realize that you can do a lot more with avocados beyond guacamole. Did you know they’re delicious in baked goods?
Today, I’ll show you how to make my favorite moist Avocado Brownies.
These brownies are better for you than most because the avocados add nutritional value and take the place of some other less-than-nutritious ingredients, like vegetable oil.
Avocado Brownies are a great way to sneak in extra nutrients for kids too!
Yes, that’s right; my daughter loves these brownies and can’t resist going back for seconds!
This Avocado Brownie recipe doesn’t use eggs, so this is a great option if you’re egg-free. Many egg substitutes result in so-so baked goods, but this brownie recipe is delicious!
Avocados make exceptional substitutes for butter and even eggs in the baking recipes. Their subtle flavor is easily masked with traditional baking ingredients like cocoa powder and vanilla extract. Avocados provide all the moisture and creamy texture of fats, without the unhealthy side effects.
These creamy fruits are known as nutritional powerhouses for good reason. Each avocado is loaded with healthy fats (lower cholesterol), protein (4g), potassium, vitamins B6, B5, C, and E. To top it all off, at 11g of fiber, they provide half of the recommended fiber intake for the day!
How to Make Avocado Brownies
Preheat your oven to 350 degrees.
Combine 2 cups flour, 1 1/2 cups sugar*, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1 tsp salt in a mixing bowl.
*Note on the sugar: this was a guest post written a long time ago. I now use 3/4 cup coconut sugar and 1/2 cup erythritol in place of the white sugar to make this “healthier” for my family.
You’ll need 1 cup of mashed avocado, so you may need 2 small avocados or 1 large. Mash it in a small bowl.
With a mixer, beat together the mashed avocado, 1/2 cup almond milk, 1/3 cup water, and 1 tsp vanilla extract.
Add the dry ingredients into the wet bowl and mix until well combined.
If you prefer walnuts, you can mix in about 1/2 cup chopped nuts now.
(My kids prefer no nuts so we left those out.)
Grease a 9×13″ baking pan and pour in your avocado brownie batter.
Bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean.
These Avocado Brownies are more cake-like than chewy and so yummy!
- 2 cups all-purpose flour (or gluten-free flour blend, like King Arthur’s cup for cup)
- 2 cups white sugar OR 3/4 cup coconut sugar + 1/2 cup erythritol
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup mashed avocado
- 1/2 cup milk (for dairy-free use almond milk)
- 1/3 cup water
- 1 teaspoon vanilla extract
- Optional: chopped walnuts
- Preheat the oven to 350F.
- Combine dry ingredients (flour, sugar, cocoa powder, baking powder, and salt) in a mixing bowl.
- Beat together the mashed avocado, milk, water, and vanilla extract in another bowl. Add the dry ingredients, mixing until well combined. Optional: gently combine mixed walnuts.
- Grease a 9×13″ baking pan, and pour in mixture.
- Bake for 30-40 minutes, or until toothpick comes out clean. Let brownies cool completely before cutting into squares and serving. Enjoy!
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- Calories: 2923
- Sugar: 409g
- Sodium: 2456mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 23g
- Carbohydrates: 650g
- Fiber: 38g
- Protein: 46g
- Cholesterol: 10mg
This is a guest post recipe from Anjali Joshi at The Adventures of a New Mom.