Avocado Brownies

Avocado in brownies? Seriously? I know, that’s what I was thinking… but oooh does it work.

Processed with VSCOcam with f2 presetIngredients:

1/2 cup Coconut Oil

300g Dark Chocolate

2 cups Coconut  Sugar

1 cup Ground Almonds1 teaspoon of Baking Powder

1 Mashed Avocado

1 teaspoon of Vanilla Extract

Pinch of Salt

3 Eggs (lightly beaten)

100g Walnuts


  • Make sure your avocado is as smooth as possible as you don’t want to be chewing on large chunks of cooked avocado!
  • You can save some of the walnuts to sprinkle on top before baking.
  • You can easily add more chopped chocolate in the recipe, or even add dried cranberries.
  • If you don’t have either coconut sugar, I usually swap it for caster or light brown sugar.
  • If your skewer doesn’t come out completely clean when put it in the cake, don’t worry as you want the brownies to be slightly gooey.


  1. Preheat the oven to 180 degrees Celsius.
  2. Then put the coconut oil and chocolate over a low heat in a large saucepan.
  3. Once the chocolate is melted, turn off the heat and add the sugar, ground almonds, baking powder, avocado, vanilla extract, salt and eggs. Mix until evenly combined.
  4. Add the roughly chopped walnuts, and mix until evenly combined.
  5. Then pour the mixture into a tin either greased with butter or lined with greaseproof paper.
  6. Bake for 25-35 minutes, or until the top is cooked and the center is still slightly gooey when a skewer is inserted.
  7. Once cooked, leave it to cool for 20 mins. Then serve with a cuppa, or even greek or frozen yoghurt.

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