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Moist and delicious, these Dark Chocolate Avocado Brownies are full of healthy fat and green antioxidants. They’re a luscious way to stick to your healthy resolutions and yet still have chocolate!
Chocolate is one of those things that I cannot give up. Wine would be the other, but I digress. Since dark chocolate is actually full of antioxidants, it’s a healthy food choice. So, why not incorporate the healthy fat in avocado instead of using oil or butter to bump up the nutrition content. It also adds a little bit of fiber. Bonus!
Did you know that avocados don’t ripen on the tree? They become soft and ripe once they’ve been picked. Who knew?
A quick rule of thumb in picking a ripe avocado is to look for one with a dar skin, free of large dents or divots, which may mean the fruit has been bruised.
Hold it in your hand and gently squeeze it. A ripe avocado will feel slightly soft, but definitely not mushy. This is what you want for this recipe.
For a more in-depth explanation of how to choose avocados, this website explains it all!
Moist and delicious, these Dark Chocolate Avocado Brownies are full of healthy fat and green antioxidants. They’re a luscious way to stick to your healthy resolutions and yet still have chocolate!
1 ½ cups dark chocolate chips, divided
2 ripe avocados
¾ cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla
1 teaspoon espresso powder
¼ cup dark cocoa powder
½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon Kosher salt
½ cup prepared chocolate frosting (optional)
Preheat the oven to 350 degrees. Spray an 8×8-inch baking pan with cooking spray. Set aside.
In a microwavable-safe bowl, melt ¾ cup of chocolate chips in 30-second intervals, stirring after each interval until melted and smooth. Set the bowl aside to cool for a few minutes.
Meanwhile, cut the avocados in half and use a spoon to scoop out the flesh. Place the avocado in the bowl of an electric mixer.
Add the sugar to the bowl and beat together with the avocado until creamy.
Stir in the melted chocolate.
Beat the eggs, one at a time, into the avocado mixture.
Beat in the vanilla and espresso powder.
While the avocado and eggs are beating together, combine the dry ingredients in a small bowl.
Slowly add the dry ingredients to the avocado mixture until just combined.
Fold in the remaining chocolate chips.
Spoon the batter into the prepared pan.
Bake for 35 minutes until the brownies are set, but still, look fudgy.
Place the pan on a wire rack to cool completely.
If using, place the prepared chocolate frosting into a glass measuring cup. Microwave on 50% power until liquified. Use a spoon to drizzle the frosting over the brownies.
Use a knife to cut them into nine squares.