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Dark Chocolate Avocado Brownies

Christine Pittman
Who says rich, chocolatey brownies can’t be a better-for-you dessert? We swap the oil and butter in traditional recipes with avocado for less saturated fat. You won’t even be able to taste the difference!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Desserts
Servings 16 brownies
Calories 176 kcal


  • 4 large eggs
  • 1 cup sugar
  • 8 ounces dark chocolate chips
  • 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 2 avocados


  • Preheat oven to 350°F. Line an 8x8-inch cake pan with parchment paper and spray with cooking spray. Set aside.
  • Beat eggs and sugar with electric mixer at medium speed until bubbly and fluffy.
  • Place chocolate chips in microwave-safe bowl and microwave on HIGH in 15 seconds increments, stirring in between, until melted.
  • With mixer running, add chocolate to egg mixture. Fold in cocoa, salt, vanilla and flour.
  • Mash avocados in separate bowl until very smooth. Add to batter and mix well.
  • Pour batter into prepared pan and bake 30 minutes, or until toothpick is inserted in center and comes out clean.
  • Let cool before slicing.


Serving: 1brownieCalories: 176kcalCarbohydrates: 26gProtein: 3gFat: 7.5gSodium: 57mgFiber: 2g
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