Fudgy Avocado Brownies


Looking for a healthier treat? Then you should definitely give these brownies a try! Avocado is known for its health benefits, and the texture is creamy like …. yup, butter! We made these delicious Avocado Brownies that are deliciously moist, using avocados as a substitute for butter.


  • 2 small avocados (after peeling & pitting about 170 gram)
  • 3 free range eggs (room temperature)
  • 3 tbsp coconut oil
  • 1,5 tsp vanilla essence
  • 3/4 C castor sugar
  • 2/3 C cocoa
  • 1/4 C cake flour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • handful of nuts, chopped


    Preheat the oven at 175C degrees, and line a square brownie pan (about 20x20cm).

    Peel and pit the avocados, and add to the OmniBlend jug.

    Add the eggs, oil, vanilla to the jug too, and blend on low for about 30 seconds, until you’ve reached a creamy and fluffy texture.

    Decant the mixture in a large mixing bowl. Sift all dry ingredients in a separate bowl, add the chopped nuts, and mix.

    Now, in 3 intervals, add the flour mixture to the wet mix, and fold in until all flour is absorbed.

    Scrape the batter into the prepared brownie pan and bake for 20-25 minutes. Be careful not to overbake, you want to avoid it getting too dry. We baked for 20 minutes, then turned the oven off and left it for 5 more minutes before removing from the oven to cool on a wire rack. All oven temperatures are slightly different though, so best to test with a toothpick.

    Delicous on its own as a coffee or tea treat, or serve as a dessert with cream & fruit. Store in the fridge.

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