Yes, you read that right. I put avocado into my brownie recipe…at first I wasn’t sure how I felt about it, but I’m glad I tried it out. Best thing about this recipe is that everything gets added into a food processor or blender. I made this one night after work (tired, and ready for bed) and it was seriously so easy!

The green colour from the avocado can be “interesting” at first, but once you add in the Cocoa Powder, you can’t tell the difference, and they taste amazing! I’m not one for a sweet tooth, I rarely ever crave chocolate. But I wanted to have something that was healthy and quick in the pantry to grab. Also, Easter is coming up, and this recipe would be the perfect idea for a healthier alternative!

Curious as to why I added avocado to this recipe? Avocados are high in GOOD fats, and they give these brownies that creamy texture! I also found the avocado helped keep the brownies moist while contributing a lot of nutrients. It’s a WIN-WIN!

-30 minutes

-10 ingredients

-12 servings

-183 calories/ serving


-1 Avocado (medium, ripe)

-2 Egg

-1/2 tsp Vanilla Extract

-1/2 cup Coconut Sugar 

-3 tbsps Ghee

-1/2 cup Almond Flour

-1/2 cup Cacao Powder (or cocoa powder)

-1 tsp Baking Soda

-1/2 tsp Sea Salt

-1/3 cup Organic Dark Chocolate Chips


1. Preheat the oven to 350 F. Add the avocado, eggs, vanilla, coconut sugar and ghee to a food processor or blender and mix well until combined.

2. Add the almond flour, cacao powder, baking soda and sea salt. Process again until combined. Stir in the chocolate chips, reserving some to place on top.

3. Line a pan with parchment paper and pour brownie batter in. Smooth the top down and sprinkle the remaining chocolate chips on top. Bake for 18 to 20 minutes.

4. Remove from the oven and let cool before slicing. Enjoy!

Additional Notes:

Avocado: One medium avocado is equal to approximately one cup of mashed potatoes.

No Ghee: Use coconut oil or coconut butter instead.

Pan Size: For 12 servings, I used a 9 x 9- inch pan.