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Healthy Dark Fudgy Avocado Brownies

These are some of the richest, densest, and fudgiest brownies you’ll ever have. You cannot taste the avocado, and it only serves to make the brownies moister, denser, and fudgier. If you want to be a sneaky chef and replace nearly all the butter with avocado and fool everyone – including yourself – this is the recipe. They don’t taste healthy at all, even though the recipe is gluten-free and nearly butter-free. The brownies are dark, decadent, intense, and very chocolaty. Perfect for choclaholics who are trying to lighten things up a bit, but you’d never know it. Makes me wonder why I haven’t always been making brownies this way.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 12
Calories: 214 kcal
Course: Baked Goods

Ingredients

  • flesh from 1 average-sized ripe to very ripe Hass avocado very well mashed
  • ¼ cup unsalted butter half of one stick, melted
  • 1 large egg
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 tablespoons coffee or water coffee leftover from the morning brew is fine
  • 2 teaspoons vanilla extract
  • ¾ cup unsweetened dark cocoa powder or unsweetened natural cocoa powder or (I used Hershey’s Special Dark
  • 1 teaspoon instant espresso granules make sure it’s instant so it dissolves, optional but recommended
  • ¼ cup gluten-free flour or all-purpose flour

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line a 8-by-8-inch baking pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
  2. In a large bowl, add the avocado and mash very well with a fork. Really break it up and the riper the avocado is, the easier it’ll be to smooth it out.
  3. Add the melted butter, egg, sugars, coffee, vanilla, and whisk to combine. Continue to whisk out any green streaks or lumps.
  4. Add the cocoa powder, instant espresso, and whisk until incorporated and free from lumps; it could take a few minutes if your cocoa powder is lumpy.
  5. Add the flour and stir until it’s just incorporated; don’t overmix.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 minutes, or until top has just set, isn’t jiggly in the center, and the edges have firmed up and are set. A toothpick inserted in the center will not come out clean and there will be very moist and fudgy crumbs clinging to it, but no wet batter. They’re meant to be gooey and fudgy; don’t overbake. Allow brownies to cool completely in pan on top of wire rack.
  7. After brownies have cooled for at least 1 hour, lift out with foil overhang and slice. Brownie crumbs will cling heavily to your knife; wipe it with a paper towel in between slices. However, I prefer the brownies chilled and refrigerate them for at least 2 hours, or overnight, before slicing. Brownies will keep airtight at room temperature for up to 1 week, or up to 2 weeks in the refrigerator, or for up to 6 months in the freezer. I highly recommend storing them in the refrigerator because having a slight chill to brownies this rich and fudgy is almost imperative, and it will make slicing easier.

Nutrition Information

Serving 1 Calories 214kcal (11%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Cholesterol 26mg (9%) Sodium 11mg (0%) Fiber 2g (8%) Sugar 24g (48%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 214

% Daily Value*

Serving 1
Calories 214kcal 11%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Cholesterol 26mg 9%
Sodium 11mg 0%
Fiber 2g 8%
Sugar 24g 48%

* Percent Daily Values are based on a 2,000 calorie diet.