Hi friends, hope you are all keeping safe and well! I’ve always found baking incredibly therapeutic and this avocado brownie recipe uses minimal quantities of butter, sugar and flour – useful in these difficult times – with a third of this luscious mixture coming from just the avocados alone!
I always feel better incorporating healthy and wholesome ingredients into baking and this recipe is great for healthy home baking with children too!
I usually add a good serving of crushed walnuts or pecans into a brownie mixture for added texture and taste, alongside some good quality melted chocolate, You could also substitute some of the light brown sugar for pitted dates for natural sweetness.
This recipe uses minimal amounts of butter, sugar and flour, tastes delicious and can be made with or without eggs. This recipe isn’t mean’t to replace the traditional gooey chocolate brownie recipe – I make those often too! But this is a nice brownie style variation using avocados, especially if you love avocados and feel inspired to turn them into some chocolatey delicious cakey delight!
The nutritional information and breakdown, including all recipe and best ingredient variations is provided at the end of this blog post.
Chocolate Avocado Brownies
Main Ingredients: Makes 14 Brownies
- 1 medium ripe avocado – 130g mashed avocado
- 100g melted dark chocolate
- 70g soft butter
- 70g light brown sugar – adjust sweetness to taste
- 100g self raising flour
- 25g cocoa powder
- Couple tablespoons yoghurt or milk / Or 1 large egg
- ¾ teaspoon baking powder
- 1 teaspoon madagascan vanilla extract
- ½ teaspoon salt
- 1 level teaspoon ginger
- Add a splash of rum – optional
- Any best recipe additions – see below
Best Recipe Additions:
- Add chopped walnuts or pecans
- Add some chopped pitted dates – for extra sweetness
- Add 1 teaspoon ground ginger
Quick – All In One – Method:
- Wash, half and deseed one medium ripe avocado
- Scoop out the avocado and mash with a fork, to form a nice smooth creamy consistency – try to smooth out any lumps or use a blender if required
- Next, whisk the butter and melted dark chocolate into the creamy avocado mixture
- Gently whisk in the light brown sugar – adjust sweetness to taste
- Slowly sift and fold in the self raising flour with a teaspoon of baking powder
- Add a couple tablespoons of plain yoghurt or milk – or 1 large egg
- Sift and fold in the cocoa powder to form a creamy uniform mixture
- Stir in a teaspoon of good quality vanilla extract
- Add any extra special flavoursome deliciousness as desired
- Line your baking tray with grease proof paper and fill with rich moist avocado brownie mixture and spread evenly
- Bake for about 40 to 45 minutes or until cooked – cover with foil for last 15 minutes
- Once cooled, leave in the fridge for a couple of hours to set – then enjoy with a cuppa!
Nutritional Information:
Makes 14 Brownies
Per Chocolate Brownie = 147kcals
Using Main Ingredients: Average Values:
- 1 medium ripe avocado – 130g mashed avocado – 247kcal
- 100g dark chocolate – 520kcals
- 70g soft butter – 490kcals
- 70g light brown sugar – 280kcal
- 100g self raising flour – 350kcal
- 25g cocoa powder – 90kcals
- Couple tablespoons yoghurt or milk / or an egg – 70kcal
- 1 teaspoon vanilla extract – 12kcals
- Average Calories in Mixture = 2060kcals
Best Recipe Additions / Ingredient Info:
Average Values per 100g
- 100g Milk / Dark Chocolate = 500kcals to 580kcals
- 100g Walnuts or Pecans – 700kcals
- 100g Pitted Dates = 280kcals
- 100g Brown Sugar = 400kcals
- 100g Self Raising Flour = 350kcals
- 100g Ground Almonds = 650kcal
- 100g Butter = 700kcals
- 100g Lighter Soft Butter = 515kcals
- 100g Avocado = 190kcals
- 2 Eggs = 140kcals
- 100g Cocoa Powder = 350kcals