Fudgy Avocado Brownies

Moist and decadently fudgy, these brownies will become a family favorite! Be sure to use good quality chocolate for the best texture and flavor.


2 ounces unsweetened chocolate
1/4 cup unsalted butter
1 medium-large ripe avocado (slightly more than 1/2 cup flesh)
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 3 1/2 ounce bar dark, semisweet or bittersweet chocolate, chopped (or 2/3 cup semisweet chocolate chips)


Per brownie: 146 calories, 8.4 g fat, (4.7 g saturated fat, 3.1 g monounsaturated fat, 0.5 g polyunsaturated fat), 30 mg cholesterol, 18 g carbohydrate, 2.2 g protein, 2 g fiber. 


Preheat the oven to 350˚F.

In the top of a double boiler, melt the unsweetened chocolate and butter together just until melted. Remove from the heat and set aside to cool.

Halve, pit and scoop out the flesh of the avocado. If there’s more than a gently rounded half cup, reserve the remainder for another use (or eat immediately). Place the avocado and sugar in the bowl of a food processor and process until smooth. Add the cooled chocolate and butter mixture, the eggs and vanilla and process again until well combined.

In a medium bowl, whisk together the flour, cocoa and salt. Pour the chocolate avocado mixture overtop, and fold together until almost combined. Add the chopped chocolate and fold until just blended.

Butter or spray an 8 x 8-inch pan with non-stick spray or line it with parchment and pour the batter into the pan, smoothing the top. Bake until a toothpick inserted about half-way between the edge of the pan and the center comes out nearly clean, about 30 minutes. Let cool completely in the pan before cutting into 16 squares. Keep the brownies in the fridge for best texture.

Makes 16 brownies.