WARNING: these are NOT healthy brownies. Yes, as the title suggests, they have avocado in them which would make you think this is a recipe that’s lighter and somehow better for you. I’m pretty sure they’re not. They’ve got butter, they’ve got sugar. They’re decadent, luscious and are a game changer when served with your favorite vanilla bean ice cream [mine is and always will be Breyers Natural Vanilla, FYI].

Now I did just say these are not healthy brownies. But there are some healthy benefits to this specific recipe and that’s mostly found in the form of chocolate I use. I make mine with 100% natural cacao powder I use this specific brand, but any cacao will do. Personally, I can tell a real difference between cacao and cocoa. You can read more on what makes these two products different here, but basically I find cacao to be a richer, deeper flavor profile than traditional cocoa powder. [unless you can find the seriously good cocoa powders out there, which are hard to come by and sometimes pricey]. Plus, it’s got loads of great health benefits since it’s not processed the way cocoa is, so not a bad thing to try out I’d say!

The avocado I find does a phenomenal job in creating that moist [yes, I know most of us hate this word, especially when creepily whispered, but sometimes it needs to be used!] consistency to the brownie. I do plan to experiment more with removing more butter and adding more avocado to the ratio to see how ‘healthy’ I can get these bad boys without them becoming strange, and if I come up with a version two, I’ll be sure to share it here! Head do the bottom to read the recipe and please share if you make them and what you think!



  • 1 cup flour

  • 1 cup unsweetened cacao powder

  • 1/2 tsp kosher salt

  • 1/4 tsp baking soda

  • 1.5 cups sugar

  • 2 large eggs at room temperature

  • 1 very ripe avocado mashed

  • 1 tsp vanilla extract

  • 2-3 tbsp coffee or espresso [not the ground, but the already made stuff!]

  • 1 stick unsalted butter softened

  • 4 oz semisweet chocolate chips

  • 1/2 cup chopped pecans or walnuts [optional]

Preheat to 325F

Cream the butter and sugar together in a mixer. Blend in the eggs, avocado, vanilla and coffee. In a separate bowl combine the flour, cacao, baking soda and salt. Add the dry to the wet mixture and stir until combined. Fold in the chocolate chips and pecans (you can reserve a small handful to dot the top of the brownies). 

Bake in a greased 8x8 baking dish for 50 minutes to an hour. I prefer them gooey and a little under so you can adjust the cooking time to what works for you! Bakes 16 squares

TIP: This recipe doubles well if you’re baking for a crowd, just don’t double your amount of salt [I typically do 3/4tsp for a double batch]