Recipe courtesy of Ariane Resnick

Avocado Brownies

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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 12 servings
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3 medium avocados, peeled and seeded

3 large eggs

1 cup sugar

1/2 cup cocoa powder

1/4 cup unsalted butter

3 cups semisweet chocolate chips

1 tablespoon pure vanilla extract

1 tablespoon whole wheat or coconut flour

1/2 teaspoon baking soda

1/2 teaspoon salt


  1. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch cake pan and set aside.
  2. Place the avocado and eggs in a blender or food processor and pulse until combined, then transfer to a large bowl. Heat 1/4 cup water, sugar, cocoa powder and butter in a pan over medium-low heat until mixed. Add the chocolate chips, turn off the heat and add to the avocado-egg mixture. Once the chocolate is melted add the vanilla, flour, baking soda and salt and stir until combined, then spread the mixture into the prepared pan.
  3. Bake until firm and slightly cracked on the surface, 30 to 35 minutes. Allow to cool before serving.

Cook’s Note

For easiest cutting, refrigerate for 1 hour. Once cooled, then slice. Use coconut flour if you're sensitive to gluten. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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