August 21, 2012

Fudgy Avocado Brownies

Before you jump to conclusions. Give me a minute to explain. You trust me, don't you? You know I would never fool you. 

What we have here is avocado and chocolate. Together. In a brownie. Two things that shouldn't go together but ohmygod they treat each other so nicely. Once you try these brownies, you will understand. 

I love avocado. I used to absolutely hate it (so dumb). Now I think a world without it would be a terrible place. I could easily be best friends with avocado. So, you must see that the possibility of putting it in a dessert was a little overwhelming and a must do. 

Remember when people used to ask: 'If you were stuck on an desert island. What three things would you pick to have on the island with you?' I have a definite answer for one: a healthy fruiting avocado tree that would never die. For the other two choices, come back to me.

I could eat these brownies all day. Allllll day. They are not light, airy and fluffy. They are trouble: dense, dark and fudgy. They stay incredieble moist because of the high sugar content in the brownie recipe, the additional chocolate chunks and the nautral oils from the avocados. They keep really well for up to three days. Not that they're going to be hanging around for that long.

I saw avocado brownies on the Pinterest a while ago. The recipe only had avocado in the brownie and was a vegan recipe. I wanted the avocado in and all over the brownie. I figure, if you're going to use something unusual in baking put it where it can be seen. 

I used the avocado like butter in a regular icing. It works well like this because avocado is naturally creamy and full of healthy fats. What's fantastic about the avocado icing is that it stays green. Like, bright green. When people saw the brownies they thought, 'ooh, mint brownies'. WRONG. Avocado brownies!! Mind blown.

You may be thinking, 'isn't the avocado going to taste weird on the brownie? Like guacamole or something?!'. No, no. I can assure you, the icing is sweet and it has this flavour that I cannot quite describe. It's very moreish. 

 A fudgy brownie with sweet avocado icing is a thing of beauty. Beauty I tells ya!



Melt together the butter, sugars, chocolate and cocoa powder.

The high sugar content in these brownies makes them fantastically fudgy!

Once gloriously fudgy and melted, remove from heat and allow to cool.

Chop the almond chocolate into chunks. Remove the vibrant green flesh from the avocado and...

...mash with a fork until smooth.

Add the mashed avocado to the cooled chocolate, mix in, followed by...

...two eggs and vanilla essence. Mix

Sieve over the flour and baking powder.

Half fold in the flour before adding the chocolate chunks.

Continue folding until just mixed. Be super careful not to over mix!

Once baked. Remove from oven and allow to cool completely before topping with the glorious green avocado icing. 

Pile on the icing and spread out.

So good.

Recipe, Makes 16

Adapted from the book What's Cooking Chocolate

175g Caster Sugar
75g Dark Muscavado Sugar
100g Unsalted Butter
2 Heaped Tablespoons Good Quality Cocoa Powder
100g Good Quality Dark Chocolate
2 Eggs
1 Avocado
100g Dark Chocolate with Whole Almonds-Green&Blacks 0r 100g Dark Chocolate and 40g Chopped Almonds
1 Teaspoon Good Quality Vanilla Extract
100g Plain Flour
1 1/2 Teaspoon Baking Powder

Avocado Icing

1 Avocado
1 Teaspoon Vanilla Extract
1 Teaspoon Lemon Juice
1 1/2 Cup Icing Sugar, sieved

Preheat oven to 180°C and grease and line a 7 inch square tin with parchment.
Place 100g dark chocolate, caster sugar, muscavado sugar, butter and cocoa powder in a bowl set over a pot of lightly simmering water. 
Melt, stirring occasionally.
Chop the remaining 100g chocolate into chunks.
Half the avocado, remove the flesh and mash with a fork.
Once the chocolate mixture is melted, remove from heat and allow to cool slightly.
Once cooled, fold in the mashed avocado, followed by the two eggs and beat well.
Sieve over the flour and baking powder and fold in.
When the flour is half folded in, add the chocolate almond chunks.
Finish folding until everything is just combined. DO NOT OVER MIX!!
Pour into the lined tin and bake for 25-27 minutes.
The edges of the brownies should be set and slightly sunken from the tin but the middle should have a slight wobble.
Remove from oven and allow to cool completely before topping with the avocado icing. 

Remove the flesh from the avocado and place in a bowl.
Beat with an electric hand mixer until creamy.
Add the lemon juice and vanilla extract.
Add the icing sugar, mixing slowly little by little,
Add all the icing sugar until you have a spreadable icing.
Depending on your avocado you may need to add more icing sugar. 


  1. The avo in the brownie makes absolute sense, I can just imagine how the oils keep the brownies moist.

    I wouldn't have thought to use avo to make a frosting, though, but now I'm curious!

    There's a sweet dessert avo pie that I've been wanting to try out for a while, but have been too scared in case it's too weird and is a waste of glorious buttery avo, but, with another sweet avo recipe, I might be swayed.

    Simply stunning recipe. My son has just come into the kitchen added an extra dollop of frosting and ran!
    Which is really something from a boy who "does not like fruit"
    Thanks a million for yet another inspired recipe
    ( had made these to take to a friends house later...if there is any left)

    1. Hopefully your friends will approve! Really glad you (and your son) enjoyed!x

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