Avocado Brownies

Sometime the oddest things turn into the best things. My grandmother is the queen of interesting ingredients. She bakes the most wonderful things! As a little kid I would eat and enjoy her baking only to find out there was a can of tomato soup in her spice cake (Mother’s Conversation Cake)  or beets in her chocolate cake (Polish Beet Cake)…. It was so very tasty that I didn’t care a bit what was in it. From those early memories I learned to love baking with different and unique ingredients, so when I found this recipe of Avocado Brownies (Frugal Mom Eh!), I was ecstatic! They turned out beautifully and I will be making them again! They were soo good I forgot to take a picture of the finished product 😮 oops.


Avocado Brownies

  • Servings: 24 brownies
  • Difficulty: easy
  • Print


    • 300 g dark chocolate (chopped or chips)
    • 2 tbs butter
    • 2 hass avocados, pitted and peeled
    • 1/2 cup honey or maple syrup
    • 1 tsp vanilla extract
    • 3 eggs, at room temperature
    • 1/2 cup cocoa powder
    • 1/2 cup less 1 tbs flour
    • One medium sized hass avocado, pitted and peeled
    • 3 tbs unsweetened cocoa powder
    • 3 tbs maple syrup or honey


    • Preheat the oven to 400 degrees F.
    • Line a 9 x 13 in pan with parchment paper, allowing some overhang.
    • Put the dark chocolate and butter in a double boiler or bowl set over simmering water, without it touching the water.
    • Melt the chocolate, stirring until smooth then remove from heat and set aside.
    • Place the avocado into a food processor or blender and blend until smooth.
    • Stir the avocado, honey and vanilla extract into the cooled chocolate.
    • Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
    • Stir in the flour and cocoa powder until the batter is smooth.
    • Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
    • Bake for 12-15 minutes or until the top is firm to the touch.
    • Remove from oven and cool completely in the pan before lifting the brownie from the pan.
    • Place frosting ingredients in a food processor or blender along with the cocoa powder and maple syrup.
    • Blend, scraping down the sides as needed until very smooth.
    • Add more cocoa powder or maple syrup if needed to taste.Spread over completely cooled brownies.
    • Cut the brownie into 24 pieces and store in an airtight container for up to 3 days.


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