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Avocado Brownies

Author Vianney Rodriguez


  • 1/4 cup pureed avocado
  • 1/4 cup olive oil
  • 1 cup whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 tsp. baking soda
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 2 teaspoons lime juice
  • 1 ½ cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F. Liberally spray an 8-inch square pan with cooking spray. In a large bowl, whisk together the pureed avocado and olive oil until smooth. Stir in the flour, cocoa powder, granulated sugar, brown sugar, baking soda, salt, water, and lime juice; stir until smooth. Fold in 1 cup of the chocolate chips. Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of semi-sweet chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out moist. The batter will be moist. Remove from oven and allow to cool for at least 20 minutes before serving. Serve or place in fridge to set for about an hour. The brownies are super moist, almost pudding-like texture. Placing them in the fridge will help them to set for easier slicing. Then cut and serve, or cover to keep for a few days.

Recipe Notes

recipe adapted from Pastry Affair