Chocolate Avocado Brownies with Sea Salt
These chocolate avocado brownies turn ripe avocados into rich, fudgy brownies with deep cocoa flavor, melty dark chocolate chips, and a final pinch of sea salt.
Avocado gives the batter a creamy texture without adding a strong avocado taste. These brownies still feel like a real dessert, but they use simple ingredients and make smart use of ripe avocados before they go to waste.
Why You’ll Love This Recipe
- Fudgy texture: The avocado blends into the eggs and sugar to create a smooth, moist crumb.
- Big chocolate flavor: Cocoa powder and dark chocolate chips make each bite rich and bold.
- Simple ingredients: You only need basic baking staples plus ripe avocado.
- Quick prep: The batter comes together fast in a blender and mixing bowl.
Fabian’s Budget Tip: Use very ripe avocados. Soft avocados that look too ripe for slices are perfect here. They blend smoothly, reduce food waste, and often cost less at the store. If dark chocolate chips are pricey, chop a small dark chocolate bar instead.
Ingredients (Serves 4)
- 1 large ripe avocado, flesh only, about 3/4 cup mashed (200 g)
- 2 large eggs (2 large eggs)
- 3/4 cup packed brown sugar (150 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/2 cup unsweetened cocoa powder (50 g)
- 1/2 cup all purpose flour (60 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon fine sea salt (1.5 g)
- 1/2 cup dark chocolate chips (85 g)
- 1/4 teaspoon flaky sea salt for finishing (1 g)
Step-by-Step Instructions
1. Prep the Pan and Oven
Heat the oven to 350°F (175°C). Line a small baking pan with parchment paper or lightly grease it. An 8 inch square pan works well and gives the brownies a soft, thick center.
2. Blend the Avocado Mixture
Add the avocado flesh, eggs, brown sugar, and vanilla extract to a blender or food processor. Blend until the mixture looks glossy, smooth, and pale chocolate brown once the sugar starts to dissolve. Scrape the sides if you see any green avocado streaks.
3. Mix the Dry Ingredients
In a separate bowl, stir together the cocoa powder, flour, baking powder, and fine sea salt. Break up any cocoa clumps with a spoon so the batter bakes evenly and tastes smooth.
4. Fold the Batter
Pour the avocado mixture into the dry ingredients. Fold gently until the flour disappears and the batter turns thick and dark. Stir in the dark chocolate chips. The batter should look shiny and smell deeply chocolatey.
5. Bake Until Just Set
Spread the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes, until the edges look set and the center has a slight soft wobble. A toothpick should come out with moist crumbs, not wet batter. Do not wait for a dry toothpick, or the brownies may lose their fudgy texture.
6. Finish with Sea Salt
Sprinkle the warm brownies with flaky sea salt as soon as they come out of the oven. Let them cool in the pan for at least 20 minutes before slicing. The chocolate scent gets richer as they cool, and the center firms into a dense, fudgy bite.
Expert Troubleshooting & FAQs
Can you taste the avocado in these brownies?
Not if the avocado is ripe and blended until completely smooth. Cocoa powder, brown sugar, vanilla, and dark chocolate chips cover the avocado flavor while keeping the texture moist.
Why are my brownies too soft in the middle?
They may need a few more minutes in the oven, especially if your avocado was extra large. Bake until the edges are set and the center only has a gentle wobble. Let the brownies cool before cutting, since they firm up as they rest.
Why did my brownies turn cakey?
Cakey brownies usually come from too much flour or overbaking. Spoon the flour into the measuring cup and level it off. Pull the pan from the oven when a toothpick shows moist crumbs.
Can I use regular chocolate chips instead of dark chocolate chips?
Yes. Semi sweet chocolate chips work well and make the brownies a little sweeter. Dark chocolate gives a deeper flavor and balances the brown sugar and sea salt.
How should I store chocolate avocado brownies?
Store cooled brownies in an airtight container in the fridge for up to 4 days. The texture stays dense and fudgy. Let them sit at room temperature for 10 minutes before serving for the best flavor.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on your exact ingredients.
- Calories: 360
- Protein: 7 g
- Carbs: 51 g
- Fats: 17 g
Chocolate Avocado Brownies with Sea Salt
Ingredients
- 1 large ripe avocado, flesh only, about 3/4 cup mashed (200 g)
- 2 large eggs (2 large eggs)
- 3/4 cup packed brown sugar (150 g)
- 1 teaspoon vanilla extract (5 ml)
- 1/2 cup unsweetened cocoa powder (50 g)
- 1/2 cup all purpose flour (60 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon fine sea salt (1.5 g)
- 1/2 cup dark chocolate chips (85 g)
- 1/4 teaspoon flaky sea salt for finishing (1 g)
Instructions
- 1. Prep the Pan and Oven. Heat the oven to 350°F (175°C). Line a small baking pan with parchment paper or lightly grease it. An 8 inch square pan works well and gives the brownies a soft, thick center.
- 2. Blend the Avocado Mixture. Add the avocado flesh, eggs, brown sugar, and vanilla extract to a blender or food processor. Blend until the mixture looks glossy, smooth, and pale chocolate brown once the sugar starts to dissolve. Scrape the sides if you see any green avocado streaks.
- 3. Mix the Dry Ingredients. In a separate bowl, stir together the cocoa powder, flour, baking powder, and fine sea salt. Break up any cocoa clumps with a spoon so the batter bakes evenly and tastes smooth.
- 4. Fold the Batter. Pour the avocado mixture into the dry ingredients. Fold gently until the flour disappears and the batter turns thick and dark. Stir in the dark chocolate chips. The batter should look shiny and smell deeply chocolatey.
- 5. Bake Until Just Set. Spread the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes, until the edges look set and the center has a slight soft wobble. A toothpick should come out with moist crumbs, not wet batter. Do not wait for a dry toothpick, or the brownies may lose their fudgy texture.
- 6. Finish with Sea Salt. Sprinkle the warm brownies with flaky sea salt as soon as they come out of the oven. Let them cool in the pan for at least 20 minutes before slicing. The chocolate scent gets richer as they cool, and the center firms into a dense, fudgy bite.
