Chocolate Avocado Brownies
Chocolate Avocado Brownies
Julia Gartland/Dada Eats

“So you bought too many avocados and they all decided to pull a fast one on you and ripen at the exact same time,” writes Samah Dada in her new cookbook, Dada Eats Love to Cook It. “First of all, how rude of them. Second, not to worry because I have a solution.” Once you’ve exhausted all savory uses, her chocolate avocado brownies will be there to save the day.

“I find the texture of these to be exactly what I hope for in a brownie,” she continues. “By using the same amount of cocoa powder as almond flour, you end up with a cakey brownie that remains fudgy and moist, thanks to the avocado. Not to mention, these can be made in a blender or a food processor, and there’s truly nothing more satisfying than brownies born from the push of a button.”

Serve them with a scoop of vanilla ice cream or a pinch of flaky sea salt on top.

Recipe from Dada Eats Love to Cook It. Copyright © 2021 by Samah Dada. Photography copyright © 2021 by Julia Gartland. Published by Rodale Books, and imprint of Penguin Random House, LLC.

RELATED: Avocado Chocolate Mousse

16 servings

Coconut oil for greasing the cake pan (optional)

1 ripe avocado

¼ cup creamy peanut butter, plus more (optional) for topping

¼ cup plus 1 tablespoon pure maple syrup

2 large eggs

¾ cup coconut sugar

2 teaspoons pure vanilla extract

½ cup unsweetened cocoa powder or cacao powder

½ cup almond flour

1 teaspoon baking soda

¼ teaspoon kosher salt

½ cup chocolate chips (optional—include if you like a sweeter brownie)

Flaky sea salt or ice cream to top

1. Preheat the oven to 350°F and either grease an 8-inch square cake pan with coconut oil or line it with parchment paper.

2. In a high-speed blender or food processor, combine the avocado flesh with the peanut butter, maple syrup, eggs, coconut sugar and vanilla. Blend until very smooth.

3. Add the cocoa powder, almond flour, baking soda and salt. Blend until the mixture is fully incorporated and smooth; you may need to scrape down the sides of the blender/processor to get it there.

4. Fold in the chocolate chips (if using) and transfer the brownie batter to your prepared cake pan.

5. Bake until the edges of the brownies begin to pull away slightly from the sides of the pan and a knife inserted in the center comes out clean, 25 to 30 minutes.

6. Cool in the pan before enjoying. Top with a drizzle of peanut butter, a pinch of sea salt or a scoop of ice cream (or all of the above, don't let me stop you from living your life).

165 calories

8g fat

22g carbs

3g protein

18g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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